6 tbsp. Mazola oil
6 med. onions, chopped
2 lb. boneless beef chunks, cut in cubes
1/2 tsp. salt
1 c. sauterne
3 lg. carrots, cut in quarters
4 med. potatoes, cut in halves
1/2 lb. bacon
1 pt. sour cream

Heat oil in heavy skillet or Dutch oven, brown onions, add beef and garlic and cook over medium heat until meat is well browned and onions soft. Add salt, wine; cover and simmer 1 hour or until meat is tender. Add carrots and potatoes and cook until tender; dice bacon and cook in small skillet until crisp. Drain on paper toweling. Add to stew with sour cream. Cook over a very slow heat for 15 minutes, stirring occasionally.