Well, my weeks menu had a change of plans because it snowed here-it hasn't snowed here in at least two years, so No barbecue as I had planned so I made this:

Beef Crockpot Surprise
(Surprise because you are not sure how it will taste!)

2-3 lbs of beef-preferably something you know will turn out the consistancy of stew-meat when done-you know, stringy? I can't tell you what I used because I was not real sure what came out of that bag from the freezer...

about 1/2 tsp thyme
2 teaspoons minced garlic, juice and all
2 cups red wine-I am partial to some called "Bob's really good red table wine" It is good for everything
1/2 cup dry sherry
water to cover meat-about 2-3 cups
flour
6-8 strips of bacon
1/2 tsp salt
pepper to taste
2 teaspoons of worcester
2 beef boullion cubes
1 tsp Schilling grill mates, montreal seasoning
1/2 tsponion powder
1 small can tomato sauce
One pound fresh mushrooms or two cans mushrooms

OK, now, first, the measurements are a guess. If I didn't guess-I guess for most of my recipes posted-I would be saying "a dash of this, pinch of that, 3 counts of this...etc. But, see, that's the surprise!

Cook bacon slowly-don't burn, coat meat with flour and brown, put it in pan with all the rest except water and mushrooms. Cover meat and bacon, not grease, just bacon and strained drippings, and cook on low for 7 hours. Slice mushrooms in last hour and cook with meat for 1 hour on high. It turned out delicious! Serve it on top of Uncle Ben's wild rice mix.

The next day, make soup-mix the rice and beef mixture with juices-break up the meat- and serve with bread and butter or croutons!

From my house to yours