2 lbs. round steak, cubed
4 slices bacon
1 tbsp. olive oil
1 tsp. salt
1/4 tsp. pepper
1 c. sliced onion
2 c. beef stock
1 tbsp. tomato paste
1 1/2 c. burgundy
1 clove garlic
1/2 lb. fresh mushrooms
12 sm. new potatoes
1 c. sliced carrots
1/2 tsp. parsley
1/2 tsp. marjoram
1/2 tsp. thyme
2 bay leaves

Cut bacon into small pieces and saute in a large frying pan over medium heat. Add onions and mushrooms, stirring frequently. Dredge beef in mixture of flour, salt and pepper. Add to frying pan and cook until brown.

Remove bacon, onions, mushrooms and beef to heavy saucepan. Add 2 cups beef stock, burgundy, tomato paste and garlic to frying pan. Bring to a boil. Add parsley, marjoram, thyme and bay leaves. Pour over mixture in saucepan. Add potatoes and carrots. Simmer over low to medium heat until potatoes and carrots are tender.