2 lbs. beef stew meat
Flour, salt, pepper
1 1/2 cloves garlic, minced
1 lg. tbsp. onion flakes
1 can beef consomme
1 can tomato sauce
12 peppercorns
3 whole cloves
Parsley
1 bay leaf
1 c. red wine
Quartered potatoes
Carrot chunks
2 onions, quartered
2 stalks celery, cut up
1/2 lb. sliced fresh mushrooms

Brown beef in bacon fat. Sprinkle with flour, salt and pepper. Combine and heat to boiling: garlic, onion, consomme, tomato sauce, peppercorns, cloves, parsley and bay leaf. Place meat in heavy pan. Pour sauce over. Simmer slowly, covered, 3 to 4 hours. During cooking add up to 1 cup red wine. For last 2 hours add potatoes, carrots, onions, celery and mushrooms. Serves 8-10.