8 oz thick sliced bacon, diced

1 Tbsp butter

3 lb stew meat, cut into 1-inch cubes

1 cup chopped onions

8 oz fresh mushrooms

Salt and pepper

3 Tbsp all-purpose flour

3 cups dry red wine

3 cups beef broth

2 Tbsp tomato paste

1 Tbsp each chopped fresh rosemary and savory leaves

2 medium carrots, slivered

2 Tbsp chopped fresh parsley

Preparation:   Serves 6

Preheat the oven to 350°F.

In a Dutch oven, sauté the bacon until crisp.  Remove and drain on paper towels.
Pour off all but 1 tablespoon of the bacon grease and add the butter. Over medium-high heat, sauté the meat until browned on all sides.

Add the onions and mushrooms to the meat and sprinkle with salt, pepper and flour. Cook over high heat, stirring constantly, for 5 minutes.  Add the wine, broth, tomato paste, rosemary and savory and bring to a boil. 

Cover the pot, transfer it to the oven and bake until the meat is tender, about 2 hours. Add the carrots during the last hour of baking. Stir in the fresh parsley right before serving.