1 cup Cabernet Sauvignon 1 Tablespoon tomato paste 2 Tablespoons olive oil 1 large onion, sliced 1 Tablespoon fresh thyme, chopped 1 bay leaf 1 whole clove 2 large garlic cloves, smashed 4 thick slices of gf bacon, diced 2 lbs. stewing beef, cut into ˝ inch cubes 2 stalks of celery, diced 2 carrots, diced 1 cup mushrooms, large mushrooms halved 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper
Place the wine, tomato paste, olive oil, onion, thyme, bay leaf, whole clove, garlic and stewing beef in a large zip-lock bag. Turn to coat and evenly distribute contents. Refrigerate overnight.
Drain the meat, reserving the marinade. In a large skillet, sauté the bacon until crisped; transfer to a plate lined with paper towels to drain. Brown the meat in the bacon fat. Transfer the beef, bacon, celery, and carrots to the slow cooker. Pour the reserved marinade over the contents of the slow cooker. Add the salt and freshly ground black pepper and stir to incorporate. Cook on low for 8-10 hours. During the last hour of cooking add the mushrooms to the pot, cover and continue to cook until the mushrooms are tender. Adjust seasonings to taste with salt and freshly ground black pepper. Serve.