2 slices bacon
1 1/2 lbs. beef cubes
1 can mushroom soup
1/3 c. Burgundy or other dry red wine
1 lg. clove garlic, minced
1 med. bay leaf
2 tbsp. chopped parsley
1/4 tsp. thyme leaves, crushed
1 lb. sm. whole white onions
Cooked noodles

In skillet, cook bacon until crisp; remove and crumble. Brown beef in drippings. Add soup, wine, garlic, bay, parsley, thyme, and bacon. Cover; cook over low heat 1 hour. Add onions; cook 1 hour more or until done. Stir occasionally. Remove bay leaf. Serve over noodles.