6 strips bacon, cut in 1/2 inch pieces
3 lbs. beef rump or chuck, cut in 1 1/2 inch cubes
1 lg. carrot, peeled and diced
1 med. onion, sliced
3 tbsp. flour
1 lb. fresh mushrooms, sliced
1 (10 oz.) can condensed beef broth
1 1/2 c. burgundy wine
1 tbsp. tomato paste
2 cloves garlic, minced
1 tsp. whole thyme
1 whole bay leaf
1/2 lb. white onions, peeled

Cook bacon until crisp; remove and drain. Add beef and brown well. Place beef in crock pot. Brown carrot and onion. Season with salt and pepper. Stir in flour. Add broth; mix well and add to crock pot. Add cooked bacon, wine, tomato paste, garlic, bay leaf, and onions. Cover and cook on low 8 to 10 hours. Saute mushrooms in 2 tablespoons butter and add to crock pot about 1 hour before serving.

Note: To thicken gravy, turn crock pot to high. Cream 1/4 cup flour and 2 tablespoons butter. Roll in pea size balls and drop into crock pot. Bring to boil and let thicken.

Wonderfully easy company dish!