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1
Lightly coat a large non-stick skillet with cooking spray. Add the turkey bacon and saute until it begins to crisp.
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2
Add the beef, and brown on all sides.
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3
Transfer turkey bacon and beef to a 3 1/2-quart or larger crockery slow cooker. Add onion, grated carrot, garlic, wine, bay leaf, thyme, and parsley.
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4
Cover and cook on low for 5 to 6 hours or on high for 2 to 3 hours.
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5
When beef is almost done, cook potatoes until almost tender (about 10 to 15 minutes).
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6
Add carrots and green beans. Continue to cook for another 4 to 5 minutes.
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7
Drain vegetables and keep warm.
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8
Meanwhile, lightly coat a large non-stick skillet with cooking spray. Add the mushrooms and saute over high heat until they are tender and all liquid is absorbed.
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9
Transfer beef to a carving board and let stand for 10 minutes before slicing against the grain to make thin slices.
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10
Arrange beef slices on a heated serving platter. Discard clove-stuck onion, bay leaves, and thyme sprigs.
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11
Stir cooked vegetables and mushrooms into pan juice of the slow cooker to warm. Spoon the vegetables and pan juices over the beef.
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12
Season to taste with pepper and serve immediately.
