I will start by saying that while this is a great slow cooker recipe, it does require a bit of prep before it goes into the slow cooker- but it is well worth the effort!  This bourguignon style stew makes the house smell amazing and refrigerates very well for lunchbox leftovers- just reheat put in a thermos and let your family deal with envious kids and office mates :)

INGREDIENTS

• 4 slices uncured bacon, cut into 1-inch pieces

• 2 ½ pounds cubed beef stew meat

• 2 tablespoons olive oil

• 2 cups dry red wine, such as a Bordeaux

• 1 onion, diced

• 3 cloves garlic, chopped

• 3 or 4 carrots, peeled and cut into large dice

• 3 celery stalks, trimmed and cut into large dice

• 1 parsnip (if desired), peeled and cut into large dice

• 4 or 5 small boiling potatoes, scrubbed and cut in half

• 2 teaspoons kosher salt

• 1 28-ounce can of diced tomatoes

• 3 dried bay leaves

• 3 fresh thyme sprigs

PREPARATION

1. In a large skillet, cook bacon over medium heat.

2. After approximately 3 minutes, add onions.

3. Once onions become translucent, add celery, carrots, parsnips and garlic. Sauté until just before the onions and garlic brown, about 3-5 minutes.

4. Pour mixture into slow cooker.

5. Return skillet to medium-high heat and add olive oil.

6. Working in batches, sear cubed beef for a few minutes until golden brown on top and bottom and add to slow cooker.

7. Deglaze the skillet by adding wine and scraping browned bits on bottom of pan. Cook until liquid is reduced by half, about 3 to 4 minutes, and then pour into slow cooker.

8. Add potatoes, tomatoes, salt and herbs to slow cooker.

9. Cover and cook on low for about 6 to 8 hours.

10. Before serving, remove bay leaves and thyme stalks (leaves should have fallen off into the stew for the most part).

11. Serve over brown rice if a starch is desired. Salt and pepper to taste. Enjoy!