Ingredients

The following ingredients have 12 Servings
  • 3 pounds beef stew meat
  • 1-3/4 cups dry red wine
  • 3 tablespoons olive oil
  • 3 tablespoons dried minced onion
  • 2 tablespoons dried parsley flakes
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 8 bacon strips, chopped
  • 1 pound whole fresh mushrooms, quartered
  • 24 pearl onions, peeled (about 2 cups)
  • 2 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 1 teaspoon salt
  • Hot cooked whole wheat egg noodles, optional

Instruction

  • 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.