| dry red wine | 1 1/2 | cups | | extra virgin olive oil | 3 | tbs | | onion | 2 | tbs minced | | thyme | 1 | tsp |
| parsley flakes | 1 | tbs | | bay leaf | 1 | |
| pepper | 1/2 | tsp | | stew meat (cut 1 in cubes) | 4 | lbs |
| flour | 1/3 | cup | | salt | 1 | tsp |
| bacon | 8 | slices (diced) | | onion | 24 | small white |
| garlic | 2 | cloves minced | | mushrooms (fresh) | 1 | lb quartered |
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Directions:
Thoroughly combine first 7 ingredients; add beef and marinate at least 3 hours at room temperature, or overnight in fridge.
Drain meat reserving 1 cup of marinade. Place meat in removable liner of slow cooker; sprinkle with flour and salt and toss to coat meat.
Fry bacon; fry onions in bacon fat until slightly brown, add garlic & fry for 30 seconds; remove onions, garlic and bacon with slotted spoon and add to meat in liner.
Saut?' mushrooms in remaining bacon fat (add butter if needed). Remove mushrooms with slotted spoon and add to meat-onion mixture. Pour reserved 1 cup of marinade over all. Place liner in base. Cover & cook on Auto for 6-7 hours; or low for 8 to 10 hours; or High for 4 to 5 hours. Yield 8 servings. (63% from fat,32% from Protein, 5% from Carb) 11g Carb
