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Beef Stew with Wine
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| 6 Strips | Bacon, cut into 1/2 inch pieces |
| 2 Pounds | beef rump or chuck, cut into 1 1/2 inch cubes |
| 1 medium | carrot, sliced |
| 1 small | onion, sliced |
| Salt | |
| pepper to taste | |
| 3 tablespoons | flour |
| 1 can (10 3/4 oz) | condensed beef broth |
| 1 tablespoon | tomato paste |
| 2 cloves | garlic, minced |
| 3/4 teaspoon | whole thyme |
| 1 | bay leaf |
| 1/2 pound | tiny white onions |
| 1/2 to 1 pound | fresh mushrooms, sliced |
| 2 tablespoons | butter |
| 1/2 cup | red or burgundy wine |
Cook bacon in large skillet until crisp. Remove and drain. Add beef cubes and brown well. Place browned beef cubes in stoneware. Brown carrot and onion. Season with salt and pepper; stir in flour. Add broth, mix well and add to slow cooker. Add cooked bacon, tomato paste, garlic, thyme, bay leaf and onions. Cover and cook on LOW 8 to 10 hours. Saute mushrooms in butter, and add with wine to stoneware about 1 hour before serving.
To thicken gravy: Turn slow cooker on HIGH. Combine 3 tablespoons flour with 3 tablespoons melted butter or margarine. Stir into stew.
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