Beef Bourgiunon

Yields:	14 servings
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Marinate beef in wine ,oil, thyme and pepper 4 hours at room temperature or overnight in refrigerator.

In large pan, cook bacon until soft.

Add garlic and onion; sauté until soft.

Add mushrooms and cook until slightly wilted.

Drain beef, reserving liquid. Place beef in slow cooker.

Sprinkle flour over the beef, stirring until well coated.

Add mushroom mixture.

Pour reserved marinade over all.

Cook on LOW 8-9 hrs.

Excellent cookie recipe. I have incorporated this recipe with my annual Italian cookie assortment.