6 strips bacon, cut into 1-2 inch pieces
*3 lbs beef rump, cut into 1-inch cubes
*1 large carrot, peeled and cut into chunks
*1 medium onion, sliced
*1 tsp salt
*1/2 tsp pepper
*3 Tbs flour
*1 10-oz. can condensed beef broth
*2 cups red or Burgundy wine
*2 cloves garlic, minced
Cook bacon in large skillet until crisp. Remove and drain.
Add beef cubes and brown well.
Place browned beef cubes in stoneware.
Brown carrot and onion. Season with salt and pepper.
Stir in flour.
Add broth, mix well and add to stoneware.
Add cooked bacon, wine, garlic and mushrooms.
Cover cook on 5 to 6 hours or on High for 3 to 4 hours.
Taste it to see if it is at the desired tenderness.
The smaller the cubes of beef, the quicker it will cook.
Also, you can add a can of whole potatoes with about 15 minutes left, just to warm them through.