2 lb. lean chuck (1-inch pieces)
1/3 c. flour
4 slices bacon
1 tbsp. sugar
1 onion, quartered
2 garlic cloves (whole)
12 oz. tomato sauce
2 c. dry Burgundy wine
1 c. beef broth
2 bay leaves
pinch of thyme
pinch of basil
2 carrots
2 ribs celery
2 potatoes
1 c. mushrooms
1 c. broccoli
1 c. zucchini or green beans
salt and pepper

Fry bacon and remove from frying pan. Lightly flour beef and brown in bacon grease. In a stockpot, combine bacon (crumbled), beef, onion, garlic, tomato sauce, wine, broth, bay leaves, thyme and basil. Cover and simmer for 1 1/2 hours. Add vegetables (chopped into 1-inch pieces) and boil until tender. Thicken with 2 to 4 teaspoons flour with 1/2 c. water if desired. Serve with French bread.