Step 1

Start by cutting your bacon into bite sized pieces. Saute them on medium low to render the fat out of them. Once browned and crispy remove and set aside. Save the bacon fat in the pan.

Step 2

Cut your beef chuck into bite sized pieces. Were going to season with 2 teaspoons salt, 1 teaspoon black pepper and 1/4 cup of flour

Step 3

Toss them around so each piece is evenly coated

Step 4

Add in your beef pieces to our pan with the bacon fat

Step 5

Were going to saute on medium high for about 3 minutes each side

Step 6

Were just searing our beef chuck to get it a nice crust and add extra flavor

Step 7

Once fully seared remove beef and set aside

Step 8

Dice your whole onion and 5 garlic cloves. Cut carrots into bite sized pieces

Step 9

Add veggies into the same pan

Step 10

Add 2 springs of tyme and 1 tablespoon of tomato paste

Step 11

Saute for about 5 min on medium flame until the onion starts to become translucent

Step 12

Were going to deglaze our pan with 1 cup of dry red wine

Step 13

Make sure to scrape the bottom of the pan to get all those bits (its all flavor)

Step 14

Transfer everything into a pot (I used an instapot)

Step 15

Add 1 more cup of red wine and your quart of low sodium beef broth

Step 16

1 lb of petite potatoes cut in quarters

Step 17

1 tbsp Worcestershire Sauce

Step 18

Add 2 bay leaves

Step 19

Salt and Pepper to taste

Step 20

If using a pot let simmer on medium low for about 2 hours (or until the beef is tender)

Step 21

I used an instapot and set it to pressure cook on high for 1 hour 30 min.

Step 22

Serve and enjoy!