6 strips of bacon, cut up
3 lbs beef chuck, cut into 1 1/2 inch cubes
1 large carrot, sliced
1 medium onion, sliced
2 cans beef broth
2 cups red burgundy wine
1 tbsp catsup
2 cloves garlic
1/2 tsp thyme
1 bay leaf
1 lb mushrooms
1 lb small white onions
3 tbsps flour
2/3 cup water
1. In Dutch oven, cook bacon until crisp, remove and drain on paper towels.
2. Brown meat in the bacon fat, when done remove to another dish.
3. Brown sliced carrots and onions in drippings.
4. Return meat to pan.
5. Add wine, catsup, herbs and cover and simmer for 3 hrs.
6. Quarter large mushrooms (leave small ones whole).
7. Saute in mixture of 3 tbsps butter and 2 tbsp oil for 5 mins, remove from pan.
8. Add small whole onions, cook for 5 minutes, remove from pan.
9. Add mushrooms and whole onions to stew 15 mins before ready to serve.
10 Thicken stew with flour and water mixture to get desired consistency.
Serve over cooked buttered noodles or biscuits.
Servings: 8-10
