1 1/2 cups dry red wine
3 tablespoons extra virgin olive oil
2 tablespoons dry minced onion
1 teaspoon dried leaf thyme
2 teaspoons dried parsley flakes
1 bay leaf
1/4 teaspoon pepper
3 to 4 pounds lean stew beef, cut in 1-inch cubes
1/3 cup flour
1 teaspoon salt
6 to 8 slices bacon, diced
18 small white onions, thawed if frozen (optional)
2 cloves garlic, minced
12 to 16 oz fresh mushrooms, sliced or quartered
Combine wine, olive oil, minced onion, thyme, parsley flakes, bay leaf, and pepper; add beef and marinate in refrigerator for at least 4 hours or overnight.
Drain meat reserving 1 cup of marinade. Place meat in 3 1/2-quart or larger slow cooker (use smaller amounts for a 3 1/2-quart pot). Sprinkle with flour and salt and toss to coat meat.
In a large skillet, fry bacon; add onions and fry until slightly browned, add garlic and fry for a few seconds more; remove onions, garlic and bacon with slotted spoon and add to meat. Saute mushrooms in remaining bacon fat (add a little butter if necessary). Remove mushrooms with slotted spoon and add to meat-onion mixture. Pour reserved 1 cup of marinade over all.
Cover and cook on low 8 to 10 hours, or high 4 to 5 hours. Serve over rice or egg noodles