1/2 C. flour

1 T. salt

2 tsp. paprika

1 tsp. pepper

12 small white onions, peeled

4 strips bacon, diced

16 oz. sliced mushrooms

1 can (12 oz. or 1 1/2 C. s) beer

1 tsp.  sugar

1 T. vinegar

1/2 tsp.  dried leaf thyme, crushed

1 small bay leaf

 

Combine flour, salt, paprika, and pepper in a large shallow bowl or food storage bag. Toss beef cubes in flour mixture to coat thoroughly. Place onions, bacon and about half of the mushrooms in Crockpot. Add beef and remaining mushrooms. Combine beer, sugar, vinegar, thyme, and bay leaf; pour over beef. Cover and cook on LOW for 8 to 10 hours. Serve beef with noodles or rice.  If desired, make a gravy from juices. Strain cooking liquids into a saucepan and simmer for about 5 minutes to reduce slightly. Combine 2 T. of flour with about 3 to 4 T. of water to make a smooth paste. Pour into beef juice mixture and simmer until thickened.