Drain half of bacon grease. Brown the remaining half of beef on all sides in the remaining bacon grease over Medium-High heat, about 2-3 minutes per side. While beef browns, finely chop onion and carrot.
Add wine mixture to slow-cooker insert. If prepping ahead, let cool and refrigerate. When ready to cook, cover and cook on “low” for 9 hours.
Lower heat to Medium. Add mushroom caps and a pinch of salt. Cook until browned, about 3-5 minutes. Add to slow-cooker.
Yields: 6 large servings
6 oz bacon, chopped
3 lbs beef chuck, cubed into 1-1/2 in pieces
1 large yellow onion, finely chopped
2 medium carrots, finely chopped
6 garlic cloves, minced
8 oz mushrooms, caps and stems seperated; stems chopped
1-1/2 tsp dried thyme
3 Tbs tomato paste
2 c Pinot Noir, divided
1 c chicken broth
4.5 oz soy sauce
3 bay leaves
2 Tbs “Minute” tapioca
3 Tbs tapioca
1-1/2 tsp sugar
¼ c water