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1
To marinate the meat, place the carrot, garlic, wine, bay leaves, parsley, and thyme in a gallon-size resealable plastic bag or a large nonreactive bowl.
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2
Add the meat and seal the bag or cover the bowl with plastic wrap.
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3
Refrigerate for 6 to 12 hours.
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4
To make the stew, drain the meat and vegetables in a strainer set over a large bowl.
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5
Set the vegetables from the marinade aside in a bowl, and reserve the strained wine.
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6
Heat 2 tablespoons of the oil in a large saute pan over medium-high heat.
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7
Brown the bacon lightly, and place it in the insert of the slow cooker.
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8
Add more oil to the saute pan, if necessary, and brown the reserved vegetables from the marinade.
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9
Place them in the slow cooker.
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10
Dry the meat well with paper towels.
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11
Add 2 more tablespoons of the oil to the saute pan over medium-high heat and brown the meat; you may have to brown it in several batches so as not to crowd the pan.
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12
Transfer the meat to the insert.
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13
Put the mushrooms, onions, flour, minced garlic, pepper, salt reserved win, broth, and the boquet garni in the insert.
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14
Cover and cook on LOW for 12 hours, or on HIGH for 6 to 8 hours, until the meat and vegetables are tender when pierced with the tip of a small knife.
