3 lb. lean beef (chuck, round, or rump) in 1 1/2-inch cubes
6 slices bacon, cut in 1/2-inch squares
1/4 c. flour
1 tsp. salt
1/2 tsp. pepper
12 sm. mushrooms, sliced
12 sm. onions, peeled, or 3 lg. ones, cut in quarters or eighths
12 sm. carrots or 3 lg. ones, cut in smaller pieces
6 peppercorns, whole
4 cloves, whole
4 sprigs parsley, fresh, or 1/2 tsp. dried
1 bay leaf
1/4 tsp. thyme
1 1/2 c. beef bouillon
1/2 c. dry red wine
Frozen, fresh, or canned vegetables, or cooked leftover vegetables, such as green peas, green beans, corn, lima beans, diced celery

In a large frying pan cook the bacon and remove to the bottom of a large casserole, using slotted spoon. Then brown meat in remaining fat and add this to the casserole. On top of meat put onions, mushrooms and carrots. Add herbs and spices. If you feel energetic, peppers, cloves, parsley and bay leaf may be tied in a square of cheesecloth.

In frying pan mix 1 1/2 cups bouillon using either dried cubes, powder, and water or the canned soup with added water to make up the volume. Add wine too.

When mixture is simmering, pour over contents of casserole. Cover tightly and bake at 300 degrees for 3 or 4 hours. Anywhere from 30 minutes to 15 minutes before serving, you may add other vegetables, depending on how long they usually need to cook. Serve over noodles, rice, potatoes, or with French bread and with a tossed green salad. Serves 8 quite generously.