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3 slices bacon, diced 2 lbs. beef for stew cut into 1 1/2″ cubes (I use sirloin tip)
1 medium onion, slice 2 cloves garlic, crushed
1 c. beef bouillon 1 c. red Burgundy wine
4 medium carrots thinly sliced (about 2 c.)
1/2 c. snipped parsley 1 small bay leaf
1 t. salt 1/2 t. dried thyme leaves
1/2 t. dried savory leaves 1/4 t. t.
1/2 lb. mushrooms (small to medium) quartered
1/4 c. water 3 T. flour
8 oz. noodles cooked
Cook bacon until crisp; remove bacon and reserve. Cook and stir meat onion and garlic in bacon fat until meat brown and onion tender.
Stir in reserved bacon, the bouillon, wine carrots, parsley, bay leaf, salt thyme, savory, and pepper. Heat to boiling; reduce heat and cover. Simmer until meat is tender 1 1/2-2 hours.
Stir in mushrooms. Shake flour and water in tightly covered pan. Sitr into meat mixture gradually.. Heat to boiling stirring constatnly. Boil and stir 1 minutes. Serve on cooked noodles. This can be frozen.
Serves 6