| | Directions | | Cook bacon until crisp and drain on paper towels. Reserve the drippings. Cut beef into cubes. Shake a few at a time in a paper bag containing salt and flour. Brown beef cubes in the bacon grease and remove to a 2 quart casserole. Pour wine into blender and add parsley, garlic, thyme, and beef broth. Blend until pureed. Pour over the meat in casserole dish. Cover and bake for 1 hour at 350°. Stir potatoes, onion, and carrots into casserole and replace cover. Bake until vegetables are done. Stir in mushrooms. Crumble bacon and sprinkle on top with additional chopped parsley. |
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| Ingredients | | - |  | 6 slices bacon |
| - | | 1 pound lean beef chuck 1/2 inch thick |
| - | | 1/2 cup flour |
| - | | 1 teaspoon Salt |
| - | | 1 cup dry wine |
| - | | 2 tablespoons parsley |
| - | | 1/2 clove garlic |
| - | | 1/2 teaspoon thyme |
| - | | 1 can condensed beef broth |
| - | | 6 peeled and sliced potatoes |
| - | | 10 white onions (small) |
| - | | 3 sliced carrots |
| - | | 1/2 cup finely chopped fresh mushrooms |
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