3 slices bacon
1 tsp. salt
2 lbs. beef round, cut into cubes
1 lg. onion, chopped (1 c.)
1 clove garlic, minced
1 can tomato sauce
1 c. sliced carrots
3/4 c. chopped celery
2-3 potatoes
4 tbsp. flour
1/4 tsp. pepper
1 c. dry red wine
6-8 mushrooms

Cook bacon until crisp, set aside. Combine flour, salt, and pepper in a plastic bag. Shake beef in flour mixture to coat. Brown in bacon fat (add vegetable oil, if necessary). Add onion and garlic, cook 3 minutes. Add tomato sauce, beef, broth and wine. Cover and simmer 1 1/2 hours. Add carrots, celery, potatoes and mushrooms. Cook until tender, sprinkle with reserved bacon. Serves 4.