1/2 lb. sliced mushrooms
1/4 lb. butter
3 slices bacon, diced
2 lbs. boneless beef, cut into 2" cubes
2 tbsp. flour
2 cloves garlic
2 beef bouillon cubes
2 tbsp. sugar
1/4 tsp. salt
1/4 tsp. thyme
1 sm. bay leaf
1 peppercorn
1/2 lb. sm. white onions
2 tbsp. tomato paste

In large pot saute mushrooms in butter. Remove mushrooms and set aside. Fry bacon until crisp. Remove and set aside. Add meat to drippings and brown well. Blend in flour. Add garlic, tomato paste, wine and seasonings. Simmer for 2 hours, stirring occasionally. Add onions, mushrooms and bacon. Simmer one hour longer. Add additional wine if liquid has evaporated. Garnish with cherry tomatoes and serve over rice.

Barnstompin' "Rebels"