Beef Bourguignon

(from BH&G's Biggest Book of Slow Cooker Recipes)
serves 6

1 lb beef chuck roast (cut into 3/4 in cubes)
2 T cooking oil
1 large onion (chopped)
1 clove garlic (minced)
3 c mushrooms (preferably fresh)
4 medium carrots (cut into 3/4 in pieces)
8 oz pearl onions (or 2 c frozen, small whole onions)
3 T quick cooking tapioca
1 t thyme
3/4 t marjoram
1/2 t salt
1/4 t pepper
2 bay leaves
1 1/4 c red grape juice
1/2 c beef broth
2 slices bacon (crisp cooked, drained and crumbled)
3 c hot cooked noodles

1. In large saucepan, brown half the meat in 1 T of oil; remove meat from pan. Add remaining oil, remaining meat. chopped onion, and garlic. Cook until meat is brown and onion is tender. Drain off fat.

2. In slow cooker, layer mushrooms, carrots and pearl onions. Sprinkle with tapioca. Place meat mixture over veggies. Add thyme, marjoram, salt, pepper, and bay leaves. Pour juice and broth over meat and veggies.

3. Cook and cover on low heat 10-12 hours or on high heat 5-6 hours or until tender. Discard bay leaves. To serve, stir in bacon. Serve with noodles.