2 1/2 pounds beef chuck — in cubes
1/2 cup flour
2 teaspoons instant beef bouillon
3 slices bacon — in squares
2 cloves garlic
1 bay leaf
1/2 teaspoon thyme
2 cups dry red wine
Toss beef with flour seasoned with instant bouillon. Brown with bacon and garlic. Add herbs, red wine and water to cover. Simmer, covered, about 2 hours, until meat is tender. Adjust seasoning of gravy with more bouillon. If desired, add cooked carrots and onions, and mushrooms, browned in butter to the stew. Makes 6 or more servings