1 strip bacon, chopped (optional)
3 lbs. boneless beef chuck, cut in 2-inch cubes
1 large onion, sliced
1 1/4 cups burgundy (or any dry red wine)
2 tablespoons extra virgin olive oil
1 bay leaf
2 tablespoons fresh Italian parsley, minced
1 sprig fresh Rosemary
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
1/2 tsp. thyme or 4-5 sprigs fresh
4 cloves garlic, minced
2 tablespoons butter
2 to 3 tablespoons flour
8 oz. beef broth
2 cups (1/2 lb.) sliced mushrooms

In a large plastic bag or bowl, combine beef, onion, wine, oil, bay leaf, parsley, salt, pepper, thyme and garlic.

Allow to marinate in refrigerator for 3 to 4 hours.

Remove meat from marinade; pat dry. Reserve marinade.

Brown bacon and beef cubes well in butter and a few drops of olive oil in a large Dutch oven. Sprinkle evenly with flour; cook for 4 minutes, stirring constantly. Stir in broth and marinade. Bring to boil. Reduce heat and cover. Simmer (very low heat) for 2 hours.

Add mushrooms; simmer for another 45 minutes or until beef is quite tender. Taste and adjust seasonings. Remove bay leaf. Strain sauce and serve over beef with wide noodles, steamed rice, potatoes or butter sautéd onions. (To make onions, sauté whole pearl onions until browned and tender in a small amount of butter with a pinch of thyme.)

This is one of those dishes that is even better the next day!

Makes 4 generous servings.

Submitted by: CM