1 cup dry red wine
2 tablespoons olive oil
1 large onion, sliced
1/2 teaspoon thyme
2 tablespoons parsley, chopped
1 bay leaf
1/4 teaspoon pepper
2 pounds stewing beef, cut into 1 1/2-inch cubes
3 slices bacon (thick-cut is possible), diced
12 small white onions
1/2 pound sliced mushrooms
2 cloves garlic, minced
1 teaspoon salt

Combine first seven ingredients, mix well, add beef.

Marinate at least 3 hours (overnight if refrigerated).

Drain meat, reserving marinade.

In skillet, saute bacon and remove. Brown meat in bacon fat.

Combine beef, bacon, vegetables, and seasonings in slow cooker.

Pour over enough marinade to cover.

Cook on low 8-10 hours.