1 1/4 lb. boneless chuck
12 sm. boiling onion, peeled
2 tbsp. butter
2 slices bacon, diced
2 tbsp. flour
1 c. burgundy wine
2 c. beef stock
1 tsp. tomato paste
1 clove garlic, minced
1 carrot, diced
Garlic salt and pepper, taste
4 oz. sm. mushrooms
Chopped parsley

Use 2 bouillon cube mixed with 2 cups water. Cut meat into 1 1/2 inch pieces. In large skillet or Dutch oven, brown onions in butter. Add bacon and brown. Set aside onion and bacon. Add meat, brown on all sides with salt and pepper. Stir in flour; cook 1 minutes. Stir in burgundy, beef stock, tomato paste, garlic and carrot. Cover, simmer 1 to 1 1/2 hours. Add onions, bacon, cook 1/2 hour longer. Add mushrooms, cook 15 minutes. Serve sprinkled with chopped parsley, over rice or noodles.