In a large skillet or Dutch oven set to medium heat, cook bacon bits until crisp. With a slotted spoon, transfer bacon to slow cooker. Add beef to the skillet. Sear beef for 6-8 minutes, turning once. Transfer to the slow cooker. Top with potatoes, mushrooms, carrots, onion, garlic cloves and thyme. Stir to combine ingredients.
Add Holland House® Red Cooking Wine to the skillet, scraping down brown bits on the side. Simmer and reduce by about half. Pour in chicken broth, tomato sauce and soy sauce; stir well and bring to a simmer. Pour into the slow cooker, over vegetables and beef.
Cook on low heat for 6-8 hours or high for 3-4 hours, until beef and vegetables are fully cooked and tender. Top with chopped fresh herbs of your choice.
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Bold Boost #11: Sauté fresh veggies in 2 Tbsp of olive oil and then finish them off with ½ cup of our Holland House® White Cooking Wine for an easy side.