2 1/2 lbs. lean heavy beef, cut in stewing pieces
1 slice bacon, 1/2 inch thick
12 sm. onions or 6 lg. onions, cut up
Salt and pepper
2 tbsp. flour
1 bottle red wine
Pinch thyme
1 bay leaf
4 sprigs parsley
1 sm. clove garlic, finely minced
1/2 lb. fresh mushrooms
1 tbsp. tomato paste

In your heaviest pot render fat from bacon. Remove with slotted spoon; set aside. Saute onions; remove with slotted spoon and set aside.

Brown meat well as this gives the stew its color. Season well with salt and pepper. Return onions and bacon to pot. Sprinkle with flour and mix well. Over moderate heat give the flour a chance to brown slightly. Pour enough wine in to barely cover the meat. Add thyme, bay leaf, parsley and garlic. Cover the pot and simmer gently for 1 1/2 hours.

Clean mushrooms; slice and add to stew. Stir in tomato paste. Simmer for another 1/2 hour. Taste and correct seasonings if necessary. Serve with crusty bread or cooked noodles. This tastes even better reheated! Serves 6.