3-4 lbs boneless beef chuck, trimmed of excess fat and cut into 1-inch cubes

3 TBSP bacon drippings

1 large yellow onion, chopped

6 garlic cloves, chopped

1.5 cups good quality red wine

3 cups organic beef broth (approximate)

1 tsp dried thyme

8 small (ping pong ball sized) redskin potatoes, quartered

4 medium carrots, cut into 1 inch chunks

3 celery stalks, sliced to match size of carrots

1 lb wild mushrooms (I used reconstituted Boletas), sliced

1. Taking your time, dry each piece of beef with paper towels.  This helps the meat brown. Coat the bottom of a large skillet with the bacon drippings and brown each cube of beef on medium high heat.  Brown in small batches so the beef isn’t crowded in the pan.  If you place too many cubes next to each other, the beef will steam instead of browning.  Place browned cubes in a separate baking dish. Set aside.

2. Using the same pan, saute the onions until just browned and softened.  Then add garlic and cook another minute until just fragrant. Add 1/2 cup red wine to the onions and deglaze, scrapping up browned bits off the bottom.  Add broth, bay leaf and thyme and allow to simmer for a few minutes.  Season with salt and pepper.

3. Place beef at the bottom of a slow cooker.  Pour onion/broth mixture over beef. Add remaining red wine. Cover. Set slow cooker on low for 6 hours.

4. Test a piece of the beef after a few hours.  If it’s still firm but starting to soften, add the potatoes, carrots and celery to the slow cooker and continue to cook until beef is tender.

5. Saute mushrooms until soft and just browned.  Add to slow cooker and cook another 20 minutes. Remove bay leaf and season with salt and pepper.  If you like a little heat, add some red pepper flakes. Serve.