This stew starts off with cooking some bacon. But THEN you pan sear the meat in the bacon drippings.
Pan searing is just that extra step to make the edges crisp and the inside tender. Plus it just seals in the flavor!
Most good beef stews do have red wine in them.
This really brings out the deep and rich flavor in the sauce.
But rest assured the alcohol does get cooked out.
But I promise it is necessary in really bringing out this amazing flavor in the stew!
Cook the meats: 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.
Whisk together sauces: Add the red wine to the skillet scraping down the brown bits on the side. Allow it to simmer and reduce and slowly add chicken broth, and tomato sauce, and soy sauce. Slowly whisk in the flour. Add the sauce to the slow cooker.
Add in remaining ingredients: Add garlic, thyme, carrots, potatoes, and mushrooms to the slow cooker. Give it a good stir and cook on low until beef is tender for 8-10 hours or high for 6-Garnish with fresh parley and serve with mashed potatoes if desired.