8 slices bacon
3 or 3 1/2 lbs round beef, cubed
Salt
Pepper
1 (10 1/2 oz.) can condensed beef broth
1/2 c. wine/water (total wine & water to cover meat)
2 1/2 lg. cloves garlic, minced
1 lg. bay leaf
1 1/2 lb. sm. white onions
1 1/2 lbs. carrots, cut in 1 1/2 inch pieces
3 tbsp. flour

Fry bacon and drain on paper towel. Brown beef in bacon drippings and sprinkle with salt and pepper. Add broth, wine, water, garlic and bay leaf. Cover, simmer 1 1/2 hours or until beef is tender. Remove bay leaf. Add the onions and carrots. Simmer 1/2 hour more or until vegetables are done. In a cup, blend flour and a little water, then push vegetables and meat aside and add flour paste. Slowly cook until thickened. Transfer to serving dish. Crumble bacon and stir into ragout. Serve with rice or noodles.