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1
Combine the wine, garlic, thyme, bay leaf, honey, salt, and pepper in a large zipper-top plastic bag.
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2
Add the beef to the bag; seal, and turn to coat the meat with the marinade.
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3
Refrigerate for at least 8 hours and up to 24 hours, turning the bag a few times during refrigeration.
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4
Remove the meat from the marinade and set the marinade aside, removing the bay leaf.
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5
Cook the bacon in a large skillet until crisp and remove it to drain on paper towels.
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6
Add the meat to the bacon drippings and brown on all sides.
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7
Transfer the browned meat to the insert of a 5- to 7-quart slow cooker.
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8
Add the marinade to the skillet and bring to a boil, scraping up any browned bits from the bottom of the pan.
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9
Transfer the contents of the skillet to the slow cooker insert and add the broth.
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10
Cover and cook on HIGH for 3 hours, until the meat is tender.
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11
Melt 2 tablespoons of the butter in a large skillet over med-high heat.
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12
Add the mushrooms and onions and saute until they begin to turn golden and the liquid in the pan is evaporated.
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13
Set aside until ready to serve.
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14
Stir the flour into the remaining 2 tablespoons butter to form a paste.
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15
When the stew is finished cooking, skim off any fat from the top of the sauce and stir in the butter and flour mixture.
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16
Add the mushroom mixture, reserved bacon, and stir to combine.
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17
Cover and cook for an additional 15-20 minutes, until the sauce is thickened, before serving.
