BEEF BOURGUIGNON

3 lbs boneless beef chuck
1 1/2 cups dry red wine
2 bay leaves
2 cloves garlic, finely chopped
1/3 cup flour
6 slices bacon
2 cups beef broth
3/4 teaspoon thyme
3 sprigs parsley
1 lb small white boiling onions
3 tablespoon butter
1 lb mushrooms, quartered

Cut beef in 2-inch cubes and place in 3-quart baking dish. Combine wine, bay leaves and garlic and pour over beef.  Cover and refrigerate, stirring occasionally, about 3 hours.  Drain beef, reserving marinade.

Coat beef with flour.  Fry bacon in Dutch oven until crisp and set aside.  Cook beef in 3 tablespoons hot bacon drippings until brown.  Stir in broth, thyme, parsley and reserved wine marinade. Heat to boiling, then reduce heat, cover and simmer 1 1/2 hours or until tender.  Boil onions in water to cover until tender, about 15 minutes.  Heat butter in large skillet.  Add mushrooms and saute until tender.  Spoon stew in center of serving platter and surround with onions and mushrooms.