Recipe

1. In a skillet, cook bacon over medium heat until crisp. Use a slotted spoon to remove to paper towels. In the drippings, brown the beef; drain. Place beef and bacon in a 5-qt. slow cooker, Add the broth, onion, carrot, butter, tomato paste, garlic, thyme, salt, pepper and bay leaf. Cover and cook on low for 7-8 hours or until meat is tender.

2. Add mushrooms and wine or broth. Combine flour and water until smooth; stir into slow cooker. Cover and cook on high for 30-45 minutes or until thickened. Discard bay leaf. Serve over noodles if desired.