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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 of slow cooker;
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.
Sauté 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 for
6-7 hours; or LOW for 8-10 hours;
or HIGH for 4-5 hours. Yield: 8 servings
Per Serving: 894 Cal (63% from Fat, 32% from Protein,
5% from Carb); 69 g Protein; 60 g Tot Fat;
11 g Carb; 2 g Fiber; 65 mg Calcium; 9 mg Iron; 546 mg
Sodium; 232 mg Cholesterol
