5 slices bacon
1/2 lb. sliced mushrooms
2 tsp. salt
1/3 c. flour
1 tsp. thyme leaves
1 1/2 c. burgundy wine
12 sm. whole white onions
1/4 c. parsley
3 1/2 lb. beef chuck, cubed
2 lg. cloves garlic, crushed
1/2 tsp. pepper
4 whole cloves
1 bay leaf
1 lb. carrots, sliced
11 oz. frozen peas

Fry bacon, remove. Saute beef in bacon drippings. Remove beef from fat and put beef in crockpot. Add garlic, salt and pepper to beef. Sprinkle flour over beef and stir to blend. Put cloves, thyme and bay leaf in cheese cloth pocket, add to pot. Add wine and parsley, mix. Crumble bacon and add to pot. Add carrots and onions. Cover and cook on low 8-9 hours. Saute mushrooms, then add the peas and mushrooms to pot and cook another 3-5 minutes.