2 pounds beef round steak, very thinly sliced
1 cup white wine
1/4 teaspoon thyme
1 bay leaf
4 peppercorns
3 onions, sliced
2 tablespoons all-purpose flour
2 tablespoons butter, melted
Parsley

Place steak in bowl. Combine wine, thyme, bay leaf and peppercorns. Pour over steak. Cover and marinate in refrigerator overnight.

Place alternate layers of onions and steak in crockpot. Pour in marinade. Cover and cook on low for 8 to 10 hours. Combine flour and butter 1 hour before serving time. Add to crockpot. Taste for seasoning and adjust as necessary. Cook until thickened.

To serve, sprinkle parsley on top.