3 lbs stew meat chopped up into smaller bites
1/2 lb bacon
1 diced onion
2 cloves minced garlic
3 TBS flour
3 TBS butter
2 cups Cabernet Sauvignon red wine
Baby carrots
Beef stock
Bouquet of parsley and thyme
Bay leaves
2 TBS Worcestershire sauce
1 TBS Dale's Sauce
1 TBS beef base
Brown the meat in a large pot and put into a crock pot (do not cook fully).
Cut the bacon into bite sized pieces and cook in same pot until well done. Put into the crockpot with the beef.
Using the bacon grease, sauté the onion until translucent.
Add the garlic to the onion and cook for about 2 minutes longer.
Move onion and garlic to the crockpot.
Pour the red wine into the pot with the remaining bacon grease and bring to a boil. Turn down a little and allow to bubble for at least 10 minutes.
Melt the butter and add the flour stirring until well mixed (stir constantly).
Now, add some beef stock and stir in the Worcestershire, Dale's, and beef base.
Once all ingredients are well blended, pour into the crockpot over the other ingredients.
Add baby carrots to the crockpot.
Put your bouquet of thyme and parsley in on top and then pour more beef stock in until all ingredients are covered.
Add a few Bay leaves and turn crock pot on low.
Allow this to cook for a few hours.
Add salt and pepper to taste.
Eat over mashed potatoes.
