Ingredients

• 6 slices bacon, cut into 1 1/2-inch-long pieces
• 3 lbs. lean beef chuck or rump, cubed into large bite-size pieces
• 1 large carrot, sliced into 1/4-inch-thick pieces
• 1 medium onion, chopped
• 1/2 cup flour, divided
• 1 lb. small whole pearl onions (white or yellow)
• 1 bay leaf
• 2 14.5 oz. cans beef broth
• 1 1/2 cups dry red wine
• 1 tablespoon tomato paste
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon dried crumbled thyme
• 1/4 teaspoons pepper
• 1 lb. mushrooms, cleaned and sliced
• 2 tablespoons butter
• 1/2 cup water

Directions

Cook bacon pieces in skillet until crisp. Remove bacon pieces from pan and place on paper towels to drain, reserving bacon grease in skillet. Brown beef on medium-high heat in bacon drippings (about 10 minutes). Remove beef cubes, again reserving juices in skillet. Place carrot and onion in skillet and lightly brown over medium heat (5-10 minutes). Place browned carrot and onion in slow cooker and stir in 1/4 cup of the flour. Add beef cubes, bacon pieces, small onions and bay leaf. (Mushrooms will be added later.)

In a small mixing bowl, whisk together broth, wine, tomato paste, garlic, salt, thyme and pepper. Pour over beef, onions and carrot in slow cooker. Cover and cook on low for 4-6 hours. When nearly ready to serve, heat butter in a large skillet and add mushroom slices. Sauté until tender, then add to slow cooker and briefly stir to blend. Blend 1/4 cup of remaining flour with the 1/2 cup of water and stir into slow cooker ingredients. Simmer until thickened then serve.