Directions

• Place beef in a large bowl; add wine, oil and seasonings. Turn to coat. Cover; 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 until beef is tender, 8-10 hours. Remove bay leaf. If desired, serve stew with noodles.