Beef Stew with Wine

Serves: 4

4 Slices Bacon, Diced
1 Cup Beef Broth
2 Lbs Boneless Beef Chuck, Cubed
1 Cup Burghundy
4 Tbsp Flour
1 Bay Leaf
1 Tsp Salt
2 Carrots, Chopped
1/4 Tsp Pepper
 2 Stalks Celery, Chopped
1 Large Onion, Chopped
 2 Potatoes, Quartered
1 Clove Garlic, Minced
8 Oz Sliced Mushrooms
8 Oz Can Tomato Sauce

Cook bacon till crisp; combine flour, salt and pepper. Coat beef & brown in bacon fat. (add oil if needed) add onion and garlic to brown a little. Add tomato sauce, broth , wine and bay leaf. Cover and cook slowly for about 1 1/2 hours. Add vegetables and cook uncovered till meat and vegetables are tender. (about 1/2 hour.)