3 lbs. lean beef, stew cut
2 slices bacon or lean salt pork, chopped
3 cloves garlic, minced
1 small can tomato paste
2 c. dry red wine
Buttered noodles or rice
1/2 c. flour
1 stick butter
2 stalks celery
1 bay leaf
2 tsp. lemon juice
2 c. low sodium beef broth
2 large onions, sliced
1/2 c. chopped celery
1/4 c. chopped parsley
8 oz. sliced mushrooms

Make a marinade using wine, lemon juice, tomato paste. Pour over the beef cubes. Leave in refrigerator several hours or overnight, stirring once or twice.

Drain beef, dust with flour, salt and pepper. Brown in butter with bacon or salt pork over medium high heat, in batches, making sure not to crowd the pan. Remove browned beef to a bowl as you go, adding more until all the beef is browned.

Return beef to pan with onion, garlic, celery and bay leaf. Simmer for 1 1/2 hours after adding marinade and beef stock. During the cooking, add water if needed. Add parsley and mushrooms. Heat well.

Serve over rice or noodles.

Serves 8 to 10.