A recipe by Julie Van Rosendaal
Drizzle some oil into a large, heavy skillet set over medium-high heat and cook the bacon until crisp; transfer to a shallow bowl, leaving the drippings. Brown the beef in the drippings on all sides, working in batches, sprinkling with salt and pepper in the pan and transferring to the bowl of a slow cooker as it gets browned and crusty on the edges.
Pour about half a cup of water into the pan, stirring to loosen any browned bits, and pour that liquid over the meat in the slow cooker. Add the remaining ingredients, cover and cook on low for 6 hours, or until the meat is very tender. Serve over buttered egg noodles or mashed potatoes.