After spending three days on a beef "Bourguignon" recipe by Madeleine Kamman in Fine Cooking, I swore, never again. Then I tried this one, and while it looks like a long recipe, it was so easy, I'll be making it a lot. The key is to put the slow cooker on low. The finished stew can be frozen and reheated.

• 8 ounces bacon, chopped
• 4 pounds stew beef (preferably chuck), cut in 1 1/2-inch chunks
• Salt and pepper
• 1 large onion, chopped fine
• 2 carrots, peeled and chopped fine
• 8 garlic cloves (minced)
• 2 teaspoons fresh thyme, or 1 teaspoon dried thyme
• 4 tablespoons tomato paste
• 2 1/2 cups red wine (Pinot Noir or Cabernet), divided
• 1 1/2 cups low-sodium chicken broth
• 1/3 cup soy sauce
• 3 bay leaves
• 3 tablespoons Minute tapioca (I skipped this and it didn't make much difference; it just thickens the sauce)
• 3 tablespoons minced parsley

Cook bacon in large skillet over medium-high heat until crisp. Transfer to paper-towel-lined plate and refrigerate. Pour half of bacon fat into small bowl; set skillet with remaining bacon fat aside.

Dry beef thoroughly with paper towels. Season with salt and pepper; place half of beef in slow cooker insert. Heat skillet containing bacon fat over medium-high heat until just smoking. Saute remaining half of beef until brown, about 5 minutes, then add to cooker.

Add reserved bacon fat to now empty skillet and heat over medium-high heat until shimmering. Add onion, carrots and 1/4 teaspoon salt and cook until vegetables start to brown, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Add tomato paste and stir until beginning to brown, about 45 seconds. Transfer mixture to slow cooker insert.

Return now empty skillet to high heat and add 11/2 cups wine, chicken broth and soy sauce. Simmer, scraping up brown bits, until pan bottom is clean, about 1 minute. Transfer wine mixture to slow cooker insert.

Stir bay leaves and tapioca into slow cooker insert. Set slow cooker on low, cover and cook until meat is fork tender, 6 to 7 hours.

When ready to serve, discard bay leaves and stir in reserved bacon. Bring remaining cup of wine to boil in large skillet over high heat and simmer until reduced by half, about 5 minutes. Stir reduced wine and parsley into stew and adjust seasonings. Serve with rice, noodles or a loaf crusty bread.

Serves 6 to 8.

-- Adapted from Cook's Country

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