For easy clean-up, place a cooking liner in your slow cooker.

Place beef in a large resealable bowl; add wine, oil and seasonings. Turn to coat. Cover; refrigerate overnight.

In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan.

Add mushrooms and onions to drippings; cook and stir over medium heat until tender. Add garlic; cook 1 minute longer.

Drain beef, reserving marinade; transfer beef to slow cooker. Sprinkle beef with flour and salt; toss to coat. Top with bacon and mushroom mixture. Add reserved marinade.

Cook, covered, on low until beef is tender, 8-10 hours. Remove bay leaf.

Serve with egg noodles.