1 cup red wine
2 tablespoons vegetable oil
1/2 teaspoon thyme
2 tablespoons parsley sprigs, chopped
1 bay leaf
1/4 teaspoon black pepper
3 slices bacon, chopped
2 pounds stewing beef, cut into chunks
12 small boiling onions, peeled
1/2 pound mushrooms, sliced
2 cloves garlic, minced
1 cup canned beef broth
Salt to taste
In a large bowl, combine the first 6 ingredients and refrigerate overnight.
Drain the meat reserving the liquid. Brown the bacon over medium heat. When the bacon is cooked, add the beef, onion mixture and brown lightly.
Put browned meat mixture into a crockpot. Add the remaining ingredients. Cover the crockpot and cook on LOW for about 8 hours.
Serve over buttered noodles or rice.