8 slices bacon
2 lbs. lean beef, cubed
Flour for dredging
1 can beef broth
2 c. burgundy wine
1/3 c. cognac
1 garlic clove, minced
1 pkg. carrots, cut bite size
1 lb. mushrooms, sliced
2 onions, chopped

Fry bacon until crisp. Remove from pan and drain. In bacon drippings brown beef which has been cut and dipped in flour. Place in baking dish.

In saucepan combine beef broth, wine, cognac and garlic. Bring to a boil and pour over browned meat. Crumble bacon on top. Bake covered at 325 degrees for 2 1/2 hours. Add carrots, mushrooms and onions. Add additional broth if necessary. Bake for another hour. Serve with noodles or rice. Serves 6-8 people.