Ingredients:
½ to 1 lb. Washed and chopped morel or other mushrooms
6 strips bacon, cut in ½ inch pieces
2 to 3 lbs chuck, cut into 1-inch cubes
1 medium carrot sliced
1 small onion chopped
salt and pepper to taste
1 10 3/4 oz. Can beef broth
1 Tbsp tomato paste
2 cloves garlic, minced
3/4 tsp thyme
1 bay leaf
½ C. red or burgundy wine
½ lb. Tiny white onions

Directions:
Cook Bacon in large Skillet until crisp. Remove and drain.  Add beef cubes and brown well. Place cubes in a slow cooker.  Brown carrot and onion; season with salt and pepper. Stir in flour.  Add broth.  Mix well, add to slow cooker.  Add cooked bacon tomato paste, garlic, thyme, bay leaf, mushrooms, onions and wine.  Cook and cover.  Cook on low 8 to 10 hours.  To thicken make a paste of 3 tablespoons flour and 3 tablespoons melted butter and stir into gravy.  Serve over noodles and rice.