Ingredients
2-1/4 cups Burgundy wine, divided1/4 cup olive oil1-1/2 teaspoons pepper, divided1 teaspoon salt, divided4 pounds beef stew meat, cut into 1-inch cubes8 bacon strips, chopped1 large onion, chopped1 pound medium fresh mushrooms, halved2 garlic cloves, minced1/4 cup plus 1/3 cup all-purpose flour, divided1 tablespoon tomato paste1 teaspoon dried thyme1 teaspoon dried parsley flakes1/2 cup beef brothHot cooked noodles, optional
Preparation
In a large resealable plastic bag, combine 1 cup wine, oil, 1 teaspoon pepper and 1/2 teaspoon salt. Add the beef; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
In a large skillet, cook bacon over medium heat until almost crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Brown onion in drippings. Add mushrooms and garlic; cook 3 minutes longer. Transfer onion mixture and bacon to a 4-qt. slow cooker.
Drain and discard marinade. Add 1/4 cup flour to beef in bag; toss to coat. Transfer beef to slow cooker. In a small bowl, combine the tomato paste, thyme, parsley and remaining wine, pepper and salt. Pour over beef. Cover and cook on low for 9-10 hours or until meat is tender.
Combine remaining flour and broth until smooth; gradually stir into beef mixture. Cover and cook on high for 30 minutes or until gravy is thickened. Serve with noodles if desired.
