Ingredients
3 pounds beef stew meat1-3/4 cups dry red wine3 tablespoons olive oil3 tablespoons dried minced onion2 tablespoons dried parsley flakes1 bay leaf1 teaspoon dried thyme1/4 teaspoon pepper8 bacon strips, chopped1 pound whole fresh mushrooms, quartered24 pearl onions, peeled (about 2 cups)2 garlic cloves, minced1/3 cup all-purpose flour1 teaspoon saltHot cooked whole wheat egg noodles, optional
Preparation
Place beef in a large resealable bowl; add wine, oil and seasonings. Turn to coat. Cover; refrigerate overnight.
In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan.
Add mushrooms and onions to drippings; cook and stir over medium-high heat until tender. Add garlic; cook 1 minute longer.
Drain beef, reserving marinade; transfer beef to a 4- or 5-qt. slow cooker. Sprinkle beef with flour and salt; toss to coat. Top with bacon and mushroom mixture. Add reserved marinade.
Cook, covered, on low until beef is tender, 8-10 hours. Remove bay leaf. If desired, serve stew with noodles.
