5 slices bacon finely chopped
3 pounds boneless beef chuck cut to 1 inch cubes
1 cup Burgundy
2 cups beef broth
1/2 cup tomato sauce
1/4 cup soy sauce
1/4 cup flour
3 garlic cloves, finely chopped
2 tablespoons thyme, finely chopped
1 pound fresh mushrooms sliced
Parsley, chopped for garnish-In a large skillet cook bacon over medium high heat until crisp. Put bacon in slow cooker. Salt and pepper the beef and add to the skillet and sear on each side for 2-3 minutes. Transfer beef to the slow cooker.-Add the red wine to the skillet scraping down the brown bits on the side. Allow it to simmer and reduce and slowly add beef broth, and tomato sauce, and soy sauce. Slowly whisk in the flour. Add the sauce to the slow cooker.
-Add garlic, thyme, and mushrooms to the slow cooker. Give it a good stir and cook on low until beef is tender about 5-6 hours.
-Garnish with fresh parsley and serve with mashed potatoes or egg noodles.