2 1/2 to 3 pounds beef chuck roast, cut into 2 inch pieces
1 1/2 cups Burgundy red cooking wine
2 (10.5) cans beef consomme
1 small white onion, chopped
10 slices bacon, chopped
1/2 cup all-purpose flour
3/4 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon dried thyme
Marinate beef in wine in resealable plastic bag in refrigerator up to 24 hours, turning bag occasionally.
Drain beef, reserve marinade.
Pat beef dry.
Heat slow cooker to high.
Add consomme, and onions.
Cook bacon in large skillet over medium heat 3 to 5 minutes or until browned.
Drain on paper towles, reserving drippings in skillet.
Add bacon to slow cooker.
Combine flour, pepper, onion powder, and garlic powder in large bag.
Add beef; shake to coat.
Remove beef; reserve flour mixture.
Cook beef in bacon drippings in batches over medium-high heat 3 to 5 minutes until browned on all sides.
Place in slow cooker.
Add reserved flour mixture to drippings in skillet; cook and stir over medium heat 1 minute.
Add 1 cup of the reserved marinade; bring to a boil, stirring to scrape up any browned bits from bottom of skillet.
Pour into slow cooker.
Add remaining marinade and thyme to slow cooker.
Cook over low heat 7 to 9 hours or until beef is tender.
Remove beef and vegetables.
Pour liquid into large skillet; boil over high heat 3 minutes or until slightly thickened.
Pour over beef and vegetables.
Makes 6 (1 1/3 cups) servings.
Cooking Club magazine February/March 2010