1/2 lb. mushrooms, sliced
1/4 c. butter
5 slices bacon, diced
2 lbs. beef (boneless), cut into 2-inch cubes
2 tbsp. flour
1 tbsp. sugar
1/4 tsp. salt
1/4 tsp. thyme
1 bay leaf
1 peppercorn
3/4 c. beef stock
1 1/2 c. red cooking wine
1/2 lb. whole sm. white onions

In large pot, saute mushrooms in butter. Remove mushrooms and liquid, and set aside. Fry bacon until crisp. Remove bacon and set aside. Add beef to bacon drippings. Brown it well. Blend in flour. Then add sugar, salt, thyme, bay leaf and peppercorn.

Add beef stock and wine. Cover and simmer for 1 hour, stirring occasionally. Add onions, mushrooms and bacon. Simmer 1 1/2 hours longer. Add more cooking wine if liquid evaporates.

Serve over rice. Serves 4.