Step 1

PREP/PREPARE

Step 2

A note on the wine, and the use of what are called: “cooking” wines. If the wine is not good enough to drink, it is not good enough to cook with. Just sayin’

Step 3

For the beef, I am using an Arm Roast

Step 4

If you are not a fan of Worcestershire sauce (because of some of the ingredients), you might want to try this version… Trust me, you will never miss the anchovies.https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1

Step 5

Gather your Ingredients (mise en place).

Step 6

Add all of the ingredients for the marinade to a saucepan, over medium heat.

Step 7

Let simmer, then remove from the heat.

Step 8

Allow to cool down to room temperature, about 45 minutes, then place into the fridge until nice and cool, an additional 45 minutes.

Step 9

While the marinade is cooling, cut up the beef.

Step 10

Add the cool marinade and the beef to a small bowl, or Ziploc bag, and stick the fridge for about 12 hours.

Step 11

Chef’s Note: You can go up to 24 hours; however, I did not notice any appreciable change to the recipe… 12 hours is fine.

Step 12

Remove the beef from the marinade, and reserve the liquid.

Step 13

Add the veggies to the bowl of your slow cooker, and pour in the reserved marinade.

Step 14

Cook the chopped bacon in a skillet over medium heat, until beginning to crisp, and then add to the slow cooker.

Step 15

Increase the heat to medium high, and then cook the beef in the rendered bacon fat.

Step 16

Sear all the sides, but do not overcrowd the skillet.

Step 17

Add the seared beef to the slow cooker, and mix with the veggies.

Step 18

Slow cook for 6 - 8 hours, or until the beef is tender and juicy.

Step 19

PLATE/PRESENT

Step 20

Serve in bowls with rolls, or crusty bread. Enjoy.

Step 21

Keep the faith, and keep cooking