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1
Into a zipper bag, add the beef, red wine, oil, thyme sprigs (or dried thyme) and black pepper.
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2
Seal the zipper bag and massage to mix together.
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3
Marinate in refrigerator for 2 to 4 hours or even better the day before.
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4
:) Low and slow is the name of the game here.
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5
Heat a large skillet over medium-high heat.
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6
Add the pancetta (or bacon) and allow to render for a few minutes.
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7
Add the onions, saute until beginning to become translucent for another 2 or 3 minutes then add the garlic.
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8
Meanwhile drain the marinated beef, reserving the marinade.
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9
Dry the beef tips with paper toweling to facilitate browning.
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10
(optional)
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11
Move the onions and garlic off to the side of the pan and add the beef, try not to crowd.
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12
Cook until the beef tips are well browned.
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13
We're building flavor here, adjust heat as needed.
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14
We want a quick browning to develop that wonderful flavor building fond.
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15
Add mushrooms and cook until their juices are beginning to exude.
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16
This will help deglaze those flavorful brown bits that may have stuck to the skillet earlier.
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17
If you wish for a thicker sauce sprinkle in a teaspoon of cornstarch or two teaspoons of flour.
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18
Stir to coat.
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19
Pour reserved marinade and beef stock over all.
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20
Add to a slow cooker or crockpot.
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21
Cook on LOW for 4 to 6 hours or until the beef is fall apart tender.
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22
Serve with egg noodles and/or Sage and/or garlic mashed or roasted potatoes.
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23
A hearty red wine compliments the table.
