- 800 g chuck beef diced
- 3 tbsp olive oil extra virgin
- 1 onion diced
- 1 tsp garlic minced
- 4 slices bacon diced
- 1 cup red wine dry
- 2 cups beef stock
- 4 tbsp tomato paste
- 10 button mushrooms quartered
- Fresh thyme
- Salt and pepper
Heat 1/2 of the oil in a large heavy based pan. Sauté 1/2 of the diced beef browning all over. Repeat with remaining beef. Remove and set aside.
To the same pan add the diced onion and bacon, sauté until translucent. Add the garlic and fresh thyme sprigs, sauté for a further 2 minutes.
Turn the slow cooker on to low.
Deglaze the pan with the red wine and beef stock.
Add all ingredients into the slow cooker and stir through the tomato paste.
Cover with lid and allow to cook for 3-4 hours or until meat is lovely and tender.
Serve with favourite vegetables or mashed cauliflower.
If you’d prefer the sauce to be thicker you can thicken it with a little xanthan gum or arrowroot powder if xanthan gum isn’t your thing. I know arrowroot is high in carbs however I’d only use 1-2 teaspoons to thicken this dish so really the amount that you’d be consuming would be minimal however it’s completely up to you.
Calories: 565kcal | Carbohydrates: 10g | Protein: 43g | Fat: 35g | Saturated Fat: 12g | Cholesterol: 139mg | Sodium: 534mg | Potassium: 1324mg | Fiber: 2g | Sugar: 5g | Net Carbs: 8g