2 1/2 pounds boneless beef
3 tablespoons salad oil
1/8 teaspoon garlic powder
1 2/3 cups burgundy
Hot water
1 bay leaf (remove after baking in oven)
1 1/2 teaspoons salt
1 tablespoon parsley flakes
2 strips bacon
1 medium onion
1 tablespoon tomato paste
1/4 teaspoon black pepper
1 (8-ounces) can mushroom caps

Cut beef into cubes and roll in flour. Brown on all sides in hot oil. Add garlic and fry low for one minute. Transfer all of this into casserole dish (approximately 2 quarts). Add wine and enough hot water to barely cover top of meat along with bay leaf, salt, and parsley. Cover and cook in slow over at 325°F for 2 hours. Remove bay leaf. Dice bacon and fry briefly. Add sliced onion and cook until they are slightly transparent. Add to meat and cook 1/2 hour. Add tomato paste, black pepper, mushrooms and stir to blend in tomato paste. Return to oven for approximately 10 minutes. Serve 6. (Will serve 8 if you increase meat to 3 1/2 pounds.) Serve over noodles or rice.