2 lbs. beef chuck or round
2 tbsp. flour
Salt & pepper
2 tbsp. oil
1 c. chopped lean bacon
15-18 sm. white pearl onions
5 or 6 sm. carrots
1 clove garlic
1 tbsp. tomato paste
3/4 c. red wine
1 c. beef broth
1 c. sliced mushrooms

Preheat oven to 250 degrees. Cut meat into 2" cubes; dredge with flour mixed with salt and pepper. Heat oil in skillet. Saute meat until well browned; remove to casserole. Saute bacon in skillet a few minutes. Add onions, carrots and garlic; cook until onions begin to brown. Put bacon and vegetables into casserole with meat. Stir remaining flour into fat left in skillet. Cook until it begins to brown. Add tomato paste, wine and broth; stir until boiling. Taste for seasoning; pour over meat and vegetables. Cover tightly; cook about three hours. Add mushrooms; cook 15 to 20 minutes longer. Yield: 5 or 6 servings.