2 1/2 lb. roast
6 slices bacon, fried
1 can beef broth
1 1/4 cup water
1/2 cup red wine
2 buds garlic, minced
1 large bay leaf
1/2 lb. onions
4 med carrots, quartered
1 can mushrooms, drained
2 tbsp. flour

Trim away any fat. Cut meat into cubes. Salt & pepper beef. Brown meat in bacon grease. Drain off fat. Add crumbled bacon, broth, 1 cup water, garlic, and bay leaf. Simmer in covered pot. Stir; add onions, carrots, mushrooms. Remove bay leaf. Thicken 1/4 cup water and flour.

Use small onions (whole) or purchase frozen pearl onions.