Preparation time: 30 minutes
Cooking time: 30-40 minutes

• 3-4 pounds beef stewing meat
• Six slices bacon (chopped or pork lardons)
• Olive Oil
• 1 carrot sliced
• 2 cups onions sliced
• 3 cups red wine
• 2 cups beef broth
• 1 bay leaf
• 1 tsp thyme
• 1 large tomato (peeled)
• 8 oz mushrooms quartered
• 1 tablespoon tomato paste
• 3 cloves garlic

Brown beef in pork fat or bacon drippings. Drain fat but save the browned Bacon or Lardons. Add enough Olive oil to sauté carrot, onions, mushrooms and garlic for 4 minutes and add tomato (chopped) and paste. Cook for two minutes and add liquids, bay leaves, thyme, salt and pepper to taste. Bring to boil and add crisp bacon. Cover and simmer on top of stove or in 325 degree oven for 30-40 minutes. Add Beurre manie' to thicken sauce (optional) and serve over noodles or steamed new potatoes.

*Dave Williams suggests a Drouhin Cotes de Nuits or Domaine Drouhin Oregon Pinot Noir Laurenne.