Title: Beef stew with mushrooms and red wine
 Categories: Beef
      Yield: 6 Servings
 
      3 tb Vegetable oil
           All purpose flour
  2 1/2 lb Beef chuck; cut into 1.5 "
           -cubes
      1    Clove Garlic; minced
      2 c  Dry red wine
    3/4 c  Beef stock
      1    Bay leaf
      2 sl Bacon; chopped
      1 c  Onion; coarsely chopped
      1 tb Tomato paste
      2 tb Butter
      1 lb Mushrooms; quartered
           Fresh parsley; chopped
 
  Preheat oven to 325. Heat oil in heavy large Dutch oven over high
  heat. Place flour in medium bowl; season with salt and pepper. Coat
  beef with flour, shaking off excess. Add half of beef to Dutch oven
  and brown well on all sides, about 5 minutes. Transfer beef to plate.
  Repeat with remaining beef, adding more oil to pan as necessary.
  Return beef and any accumulated juices to Dutch oven. Reduce heat to
  medium. Add garlic and cook 1 minute. Add wine and enough beef stock
  to cover meat. Add parsley sprigs and bay leaf. Cover and bake about
  2 hours.
  
  Heat heavy small skillet over high heat. Add bacon and saute until
  crisp. Transfer bacon to paper towels, using slotted spoon. Add onion
  to skillet and saute until translucent, about 5 minutes. Add tomato
  paste; stir 2 minutes. Add bacon and onion mixture to stew. Thin
  liquid with more stock if necessary. Cover and bake until meat is
  tender, about 30 minutes.
  
  Melt butter in heavy large skillet oven high heat. Add mushrooms and
  saute until tender, about 10 minutes. Add mushrooms to stew. Season
  with salt and pepper.
  
  NOTES : Can be made one day ahead. Cover and chill.  Rewarm at 325
  about 30 minutes.  Sprinkle with fresh parsley We put this over
  lightly buttered noodles for a wonderful warmer-upper dinner Recipe