2 lbs. lean stewing beef, cut into 1 1/2 inch cubes
2 tbsp. bacon drippings
1 med. cooking onion, chopped
1 clove garlic, minced
1 1/2 tbsp. flour
1 1/2 c. dry red wine
1 c. beef stock or bouillon
1 tsp. thyme
1 tsp. salt
Fresh ground pepper
1/2 lb. carrots, peeled and sliced
10-12 whole sm. onions
1/2 lb. fresh, whole mushrooms
1 tbsp. butter
2 tbsp. fresh chopped parsley

Marinate beef overnight in wine. Reserving wine, brown beef in drippings in Dutch oven or stew pot. Remove beef. Add cooking onion and garlic; saute. Return meat to pot and sprinkle with flour. Add wine, beef stock, thyme, salt, and pepper. Bring to boil, then partially cover and simmer for 2-3 hours or until meat is tender.

About 45 minutes before serving, add carrots and small onions. In a frying pan, saute mushrooms in butter. Add to stew pot about 10 minutes before serving. Spoon the stew into individual serving bowls and sprinkle with parsley. Serve with crusty French bread and green salad for a hearty delicious meal.