I just made this and it is yummy. Perfect for fall and makes the house smell delicious! As a bonus, it makes enough for our family to save half for later.
3 lb. beef stew meat, trimmed and cut into chunks
1 onion, chopped
2 carrots, peeled and chopped
2 T dried parsley - or - 4 T chopped fresh parsley
2 t dried thyme
2 t dried marjoram
1 bay leaf
3/4 t salt
1/2 t black pepper
3 cloves garlic, minced
5 slices of bacon, cooked and crumbled
2 T bacon drippings
12 oz. mushrooms, cleaned and cut into quarters
1 c red wine (burgundy or similar)
1/2 c condensed beef comsommé
2 T tomato paste
1 c water
Combine beef, onion, carrots, parsley, thyme, marjoram, bay leaf, salt, pepper, garlic, bacon, drippings and mushrooms in slow cooker. In separate bowl, whisk wine, consommé, tomato paste, and water. Pour over beef mixture in slow cooker. Cover and cook on low 8 hours. After cooked, thicken with flour and additional consommé and cook at high 10-15 minutes.
Serve over cooked egg noodles or mashed potatoes.