3 slices bacon, cut in small pieces
4 tbsp. flour
1/4 tsp. pepper
2 lbs. lean beef, cut in chunks
1 large onion, chopped
1 cloves garlic, minced
1 can (28 oz.) tomato sauce
1 c. beef broth
1 c. red wine
1 bay leaf, optional
Pinch thyme
4 carrots, cut up coarsely
2 stalks celery, cut up coarsely
4 lg. potatoes, peeled and cut in 4 pieces
10 to 12 mushrooms, sliced

In a large pot or Dutch oven, cook bacon until light brown. Combine the flour and pepper in a bowl, dip the beef chunks in the flour mixture to coat completely. Brown beef in bacon fat, turning often. Add a little vegetable oil if needed. Add chopped onion and minced garlic and brown them a little. Add tomato sauce, broth, wine, bay leaf and thyme. Cover and cook slowly for about 1 1/2 hours. Add carrots, celery, then potatoes and mushrooms. Cook, covered, another 30 minutes or until vegetables are tender. Serve with hot Italian bread, a large salad, fine wine and good friends. SOURCE: "Evening Shade Cookbook"