Ingredients
- 2 garlic (cloves)
- 1 bay leaf
- 2 1/2 pounds beef chuck in (cubes)
- 2 cups dry wine (red)
- 1/2 cup flour
- 2 teaspoons instant beef bouillon
- 1/2 teaspoon thyme
- 3 slices bacon in squares
Toss beef with flour seasoned with instant bouillon. Brown with bacon and garlic. Add herbs, red wine and water to cover. Simmer, covered, about 2 hours, until meat is tender. Adjust seasoning of gravy with more bouillon. If desired, add cooked carrots and onions, and mushrooms, browned in butter to the stew. Makes 6 or more servings
