Oh gosh, when I first tried this recipe, the meat literally melted in my mouth

Step 1

In a large skillet, cook the bacon over medium-high heat until browned and crisp, about 5 minutes. Transfer the bacon to the slow cooker.

Step 2

Add the onion to the skillet and cook, stirring frequently, until softened, about 5 minutes.

Step 3

Season the beef generously with salt and pepper, then add it to the skillet. Cook for about 3 minutes per side, until browned. Transfer it to the slow cooker.

Step 4

Add the wine to the skillet and cook, stirring and scraping up any browned bits stuck to the bottom of the pan, until it's reduced by about half. Add the broth, tomato sauce and tomato paste. Whisk in the flour and cook for about 2 minutes more, then transfer the sauce to the slow cooker.

Step 5

Add the garlic, thyme, carrots, and potatoes to the slow cooker.

Step 6

Cover and cook on low for 8-10 hours or on high for 5-6 hours.

Step 7

Serve hot, garnished with parsley.