1 cup Fresh Mushrooms, sliced or 1 4-oz can mushrooms, drained
1 1-lb jar Small Whole Onions, drained
Directions
Preheat 4 Quart Stock Pot on
range top over medium heat for 2 minutes. Melt 1/4 cup butter and brown
stew meat. Stir in flour. Add wine, water, thyme, bay leaves and fresh
parsley, stirring constantly. Place unit on Slow Cooker Base, cover and simmer on Setting #2 for 3 to 4 hours.
Fry bacon in 8.5”Fry Pan over medium heat. Add mushrooms and saute 2 to 3 minutes.
Add the bacon and mushroom mixture to the stew. Add onions, cover and
continue cooking for 45 minutes on Setting #2. Remove the stems of the
thyme and parsley and both bay leaves. Keep warm for serving at Setting
#1.
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