Beef Bourguignon

Source: Jan Taylor

4 pounds lean beef, cubed
1 1/2 cups red wine
1/3 cup oil
1 teaspoon thyme
1 teaspoon black pepper
8 slices bacon, diced
2 cloves garlic, crushed
1 onion, diced
1 pound mushrooms, sliced
1/3 cup flour

Marinate beef in wine, oil, thyme and pepper for 4 hours at room temperature or overnight in the fridge.

In large pan, cook bacon until soft. Add garlic and onion sautéing until soft. Add mushrooms and cook until slightly wilted. Drain beef reserving liquid. Place beef into crockpot. Sprinkle flour over the beef stirring until well coated. Add mushroom mixture on top. Pour reserved marinade over all. Cook on LOW for 6-7 hours or longer.