Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          Dry red wine
   3      tablespoons   Extra virgin olive oil
   2      tablespoons   Dry minced onion
   1      teaspoon      Thyme
   1      tablespoon    Parsley flakes
   1                    Bay leaf
     1/2  teaspoon      Pepper
   4      pounds        Stew beef -- 1" cubes
     1/3  cup           Flour
   1      teaspoon      Salt
   8      slices        Bacon -- diced
  24      small         White onions
   2                    Garlic cloves -- minced
   1      pound         Mushrooms -- quartered

Preparation:

Thoroughly combine first 7 ingredients; add beef and marinate at least 3 hours at room temperature, or overnight in refrigerator. Drain meat reserving 1 cup of marinade. Place meat in removable liner; sprinkle with flour and salt and toss to coat meat. Fry bacon; fry onions in bacon fat until slightly brown, add garlic and fry for 30 seconds; remove onions, garlic and bacon with slotted spoon and add to meat in liner. Saute mushrooms in remaining bacon fat (add butter if needed). Remove mushrooms with slotted spoon and add to meat-onion mixture. Pour reserved 1 cup of marinade over all. Place liner in base. Cover and cook on auto 6-7 hours; or low 8-10 hours; or high 4-5 hours.