Boeuf Bourguignon

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Ingredients

a 6-oz chunk of bacon (I used 4 slices of bacon)

a 9 to 10 inch fireproof casserole 3 inches deep

1 tbsp olive oil or cooking oil

1 slotted spoon

3 lbs lean stewing beef cut into 2-inch cubes

1 sliced carrot

1 sliced onion

1 tsp salt

1/4 tsp pepper

2 tbsp flour

3 cups full bodied young red wine

2 to 3 cups of brown beef stock or canned beef bouillon

1 tbsp tomato paste

2 cloves mashed garlic

1/2 tsp thyme

1 crumbled bay leaf

18 to 24 small white onions, brown braised in stock

1 lb quartered fresh mushrooms sauteed in butter

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