Slow Cooker Beef Ragu

from Chatelaine

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•  450 g stewing beef cubes
•  4 slices bacon diced
•  2 onions diced
•  2 cloves garlic minced
•  1 cup sodium-reduced beef broth
•  1 cup bottled strained tomatoes (passata)
•  1/2 cup dry red wine
•  1 can (156 mL) tomato paste
•  1 teaspoon cane sugar
•  1/2 teaspoon each fennel seeds and dried Italian herb seasoning
•  1/4 teaspoon each salt and pepper
•  1 bay leaf

​In slow cooker, combine beef, bacon, onions, garlic, broth, strained tomatoes, wine, tomato paste, sugar, fennel seeds, Italian seasoning, salt, pepper and bay leaf.

Cover and cook on low until beef is tender, 7 to 8 hours. Discard bay leaf. Using potato masher, break up beef until coarsely shredded.

Make-ahead: Let cool for 30 minutes. Refrigerate in airtight container for up to 3 days or freeze for up to 1 month.