Ingredients 1 1/2 cup red wine, dry 3 tablespoon olive oil, extra virgin 2 tablespoon onion, dry, minced 1 teaspoon thyme 1 tablespoon parsley flakes 1 each bay leaf 1/2 teaspoon pepper 4 pound stew beef, cut in 1 inch cubes 1/3 cup flour 1 teaspoon salt 8 each bacon, slices, diced 24 each onions, small, white 2 each garlic, cloves, minced 1 pound mushrooms, quartered Directions: Thoroughly combine first 7 ingredients; add beef and marinate 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.