6 strips bacon, cut in 1⁄2-inch pieces 1 tablespoon tomato paste
2 to 3-pound beef rump or chuck, 2 cloves garlic, minced
cut in 11⁄2-inch cubes 3⁄4 teaspoon whole thyme
1 medium carrot, sliced 1 bay leaf
1 small onion, sliced 1⁄2 pound tiny white onions
Salt and pepper to taste 1⁄2 to 1 pound fresh mushrooms, sliced
3 tablespoons flour 2 tablespoons butter
1 can (103⁄4-oz.) condensed beef broth 1⁄2 cup red or Burgundy wine
Cook bacon in large skillet until crisp. Remove and drain. Add beef cubes and brown
well. Place browned beef cubes in stoneware. Brown carrot and onion. Season with
salt and pepper; stir in flour. Add broth, mix well and add to slow cooker. Add
cooked bacon, tomato paste, garlic, thyme, bay leaf and onions. Cover and cook on
LOW 8 to 10 hours. Saute mushrooms in butter, and add with wine to stoneware
about 1 hour before serving.
To thicken gravy: Turn slow cooker to HIGH. Combine 3 tablespoons flour with 3
tablespoons melted butter or margarine. Stir into stew.