Directions

1. Cook bacon over medium heat until golden and crispy. Transfer the bacon to a plate to drain. Reserve bacon fat from the pan.
2. Return the pan to medium-high heat. Pat the beef cubes dry. Sear in 1 tablespoon bacon fat, 1 to 3 minutes per side. Transfer to slow cooker.
3. Deglaze the pan with 1 cup of wine and add to slow cooker.
4. Wipe the pan clean and heat 1 tablespoon of bacon fat over medium heat. Cook mushrooms 8 to 10 minutes. Reserve to add at the end.
5. Cook onions in 1 tablespoon of bacon fat until soft and browned, 6 to 8 minutes. Add the carrots and celery, cook until softened. Add the garlic and tomato paste, cook until fragrant. Season to taste. Transfer to the slow cooker.
6.Tuck the thyme and bay leaf into the mixture. Pour in the stock and the remaining wine. Cover and cook on low for 6 to 8 hours. Once the meat is cooked, stir in the reserved bacon and mushrooms.

Per serving: 737 calories, 49g fat, 10g sat fat, 15g carbohydrates, 45g protein, 934mg sodium, 4g fiber