2 lbs. stew beef
3 slices bacon
1/4 c. butter
1/2 lb. sliced mushrooms
10 1/2 oz. can beef broth
1 bay leaf
1 1/2 c. burgundy
2 tbsp. flour
1 tbsp. sugar
1/4 tsp. salt
1/4 tsp. thyme
1 peppercorn
1/2 lb. pearl onions

Saute mushrooms in butter, set aside. Fry bacon, remove bacon and brown meat in drippings. Add flour, salt, sugar, bay leaf, thyme and peppercorn. Add 3/4 cup broth and 1 1/2 cups wine, simmer 1 hour. Then add mushrooms, onions and bacon. Fill broth can with wine and 1 tablespoon flour and add. Simmer 1 hour longer. (Add wine to remaining broth in can.)