Slow Cooker Boeuf Bourguignon Recipe

Place beef in a large resealable plastic bag; add wine, oil and seasonings. Seal bag and turn to coat. Refrigerate overnight. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add mushrooms and onions to drippings; cook and stir over medium-high heat until tender. Add garlic; cook 1 minute longer. Drain beef, reserving marinade; transfer beef to a 4- or 5-qt. slow cooker. Sprinkle beef with flour and salt; toss to coat. Top with bacon and mushroom mixture. Add reserved marinade. Cook, covered, on low 8-10 hours or until beef is tender. Remove bay leaf. If desired, serve stew with noodles.