Recipe Friday: Beef Bourguignon

6 slices thick bacon, cut into 1-inch pieces
2 pounds beef (boneless chuck eye, rolled rump roast or bottom round roast) cut into 1-inch cubes
1/2 cup all-purpose flour
1 1/2 cups red wine (burgundy or other dry red)
1 clove garlic, chopped
1 bay leaf
1 1/4 teaspoons salt
1 teaspoon instant beef boullion
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
8 ounces mushrooms, sliced
4 medium onions sliced
2 tablespoons margerine or butter
Snipped parsley
French bread

Fry bacon in Dutch oven over medium heat until crisp; remove bacon and reserve. Coat beef with flour; cook and stir beef in hot bacon fat until brown. Drain excess fat from Dutch oven. Add wine and just enough water to cover beef. Stir in garlic, bay leaf, salt, bouillion, thyme and pepper. Heat to boiling: reduce heat. Cover and simmer until beef is tender, about 1 1/2 hours.

Cook and stir mushrooms and onions in butter over medium heat until onions are tender. Stir mushrooms, onions and reserved bacon into stew. Cover and simmer an additional 10 minutes. Remove bay leaf and garnish with parsley.

Serve with French bread.

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