Cooking Our Way

6 strips bacon cut in ½ inch pieces
2 cloves garlic, minced
2 to 3 lbs. beef rump roast cut into 1 ½ inch pieces
¾ tsp thyme
1 medium carrot, sliced
1 bay leaf
1 medium onion, sliced
½ lb. tiny white onions
salt and pepper to taste
2 lg. jars button mushrooms
3 Tbsp. flour
3 Tbsp. butter
2 bouillon cubes in 1 ½ cups water
¾ cup port wine
1 Tbsp. tomato paste

Cook bacon in large skillet until crisp.  Remove and drain.  Add beef cubes and brown well. Place browned beef cubes in crock pot.  Brown carrot and onion.  Season with salt and pepper; stir in flour.  Add bouillon mixture and mix well.  Add to crock pot.  Add bacon and balance of ingredients except wine. Cover and cook on low 8 to 10 hours.  Add wine for the last hour of cooking.  If the gravy needs additional thickening, turn crock pot on high.  Combine 3 Tbsp. flour with 3 Tbsp soft butter and stir into the stew.
(Many people remembered this recipe.  Lisa said Grandma put extra mushrooms so she could eat them before dinner.)