2 slices bacon
1 1/2 lbs. beef cubes (1 inch)
1 can golden mushroom soup
1/2 c. burgundy
1 lg. clove garlic, minced
1 med. bay leaf
1 tbsp. chopped parsley
1 1/2 c. (12) sm. whole white onions

In large heavy pan, cook bacon until crisp; remove. In bacon drippings, brown beef cubes. Add soup, wine, garlic, bay leaf, parsley and bacon. Cover; cook over low heat 1 hour. Stir now and then. Add onions; cook 1 hour longer or until tender. Remove bay leaf. 4 to 6 servings.