1 cup dry red wine
2 tbsp. extra virgin olive oil
1 large onion, sliced
1/2 teaspoon thyme
2 tablespoons parsley, chopped
1 bay leaf
1/4 tsp. black pepper
2 pounds stewing beef, cut into 1 1/2-inch cubes
12 small white boiling onions
1/2 pound sliced mushrooms
4 cloves garlic, minced
1 tsp. salt

Combine first seven ingredients, mix well, add beef.

Marinate for at least 3 hours or overnight in refrigerator. Drain meat, reserving marinade.

In a large skillet, sauté bacon and remove. Brown meat in bacon fat.

Combine beef, bacon, vegetables and seasonings in slow cooker. Pour over enough marinade to cover. Cook on low 8-10 hours.

Serves 4