6 strips bacon, cut into 1-2 inch pieces
3 pounds beef rump, cut into 1-inch cubes
1 large carrot, peeled and sliced
1 medium onion, sliced
1 teaspoon salt
1/2 teaspoon pepper
3 Tablespoons flour
1 10 oz. can condensed beef broth
2 cups red or Burgundy wine
1 Tablespoon tomato paste
2 cloves garlic, minced
1/2 teaspoon whole thyme
1 whole bay leaf
1/2 pound small white onions, peeled
1 pound fresh mushrooms, sliced
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 stoneware. Add cooked bacon, wine, tomato paste, garlic, bay leaf, onions and mushrooms. Cover cook on Low 10 to 12 hours or on High for 5 to 6 hours.