Slow Cooker Boeuf Bourguignon

I've made Julia's version, and you know what?  This is just as good and WAY EASIER!

Click here for the original recipe on the Taste of Home website.

Slow Cooker Boeuf Bourguignon

Ingredients

3 pounds beef stew meat

1-3/4 cups dry red wine

3 tablespoons olive oil

3 tablespoons dried minced onion

2 tablespoons dried parsley flakes

1 bay leaf

1 teaspoon dried thyme

1/4 teaspoon pepper

8 bacon strips, chopped

1 pound whole fresh mushrooms, quartered

24 pearl onions, peeled (about 2 cups)

2 garlic cloves, minced

1/3 cup all-purpose flour

1 teaspoon salt

Hot cooked whole wheat egg noodles, optional

Directions

Place beef in a large resealable plastic bag; add wine, oil and seasonings. Seal bag and turn to coat. Refrigerate overnight.

In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan.

Add mushrooms and onions to drippings; cook and stir over medium-high heat until tender. Add garlic; cook 1 minute longer.

Drain beef, reserving marinade; transfer beef to a 4- or 5-qt. slow cooker. Sprinkle beef with flour and salt; toss to coat. Top with bacon and mushroom mixture. Add reserved marinade.

Cook, covered, on low 8-10 hours or until beef is tender. Remove bay leaf. If desired, serve stew with noodles. Yield: 12 servings (2/3 cup each).