3 slices bacon, cut in sm. pieces
4 tbsp. flour
1/4 tsp. pepper
2 lbs. lean beef (chuck), cut in chunks
1 lg. onion, chopped
2 cloves garlic, minced
1 (28 oz.) cans tomato sauce
1 c. beef broth
1 c. dry red wine
1 bay leaf (opt.)
1 pinch thyme
4 carrots, cut up coarsely
2 stalks celery, cut up coarsely
4 lg. potatoes, peeled & cut in quarters
10-12 mushrooms, sliced

In large pot or Dutch oven cook bacon until lightly brown. Combine flour and pepper in a bowl, dip meat in flour mixture to coat completely. Brown in bacon fat, turning often. Add a little vegetable oil if needed. Add onion and garlic and brown a little. Add tomato sauce, broth, wine, bay leaf and thyme. Cover and cook slowly for about 1 1/2 hours. Add carrots, celery, potatoes and mushrooms. Cook, covered another 1/2 hour or until vegetables are tender.