Crockpot Beef Burgundy

Source: Jan Taylor

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

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

In a large pan, fry bacon until soft. Add garlic and onion, sautéing until soft. Add sliced mushrooms and cook until slightly wilted. Drain beef, reserving marinade liquid. Place beef in crockpot, and sprinkle flour over top. Stir until well coated, then add mushroom mixture from pan. Pour reserved marinade over all, and cook on LOW for 8-9 hours.