3 lbs. boneless chuck
1 1/2 c. Bolla Valpolicella
6 slices bacon
2 tbsp. butter
2 c. onion, sliced
3 cloves garlic, minced
4 tbsp. flour
1 tsp. salt
Dash pepper
1 bay leaf
1 tsp. oregano
3 lg. carrots, coarsely chopped
1/2 lb. mushrooms, sliced and sauteed

Cut beef into bite sized chunks. marinate in wine several hours. In saucepan, cover bacon with water. Simmer, uncovered, 5 minutes. Drain on paper towel. In large skillet, saute onions, garlic and cut up bacon. Remove from skillet. Drain meat, reserving wine. Add meat to hot skillet and brown on all sides. (If juices build up, pour off into reserved wine marinade.) Sprinkle meat with flour, salt, pepper, oregano and bay leaf. Stir to coat meat. ut meat into ovenproof casserole. Cover with reserved wine plus enough water to cover meat. Cover. Simmer in 300 degree oven, 2 hours. Add carrots, reserved onions and bacon. Cover and continue simmering 1 more hour. Add mushrooms the last 10 minutes. Serve over wide noodles. Garnish with parsley. Serves 6.