3 lbs. beef (chuck or sirloin)
6 strips bacon, browned
3 c. red wine
2 c. beef bouillon
1 tsp. tomato paste
2 cloves garlic
1 tsp. thyme
1 bay leaf
1/2 lb. mushrooms
3 jars pearl onions
1 stick butter
1 to 2 tbsp. flour

Cut beef into 1 to 2 inch chunks. Brown bacon in skillet; remove bacon and save drippings. Add enough oil to be 1/16 inch deep; brown beef in fat. Remove beef to a deep casserole dish, drain fat, and save. In skillet, put red wine and crumbled bacon. Add beef bouillon; stir in tomato paste, garlic, and thyme. Pour over beef; add bay leaf. Place in 325 degree oven for 2 1/2 to 3 hours.

Saute mushrooms in 1/2 stick butter; add along with pearl onions to beef. Cook 30 minutes longer. In small saucepan, melt 1/2 stick butter. Add 1 to 2 tablespoons flour. Drain some liquid from beef. Stir into butter/flour mixture. Return to beef to thicken slightly. Stir in gently. Cook 15 minutes longer. Serve over egg noodles or rice.