Beef Onion Stew

• 1 (375 ml) jar bick's cocktail onions, sour, drained
• 5 slices bacon, diced
• 5 lbs all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 garlic cloves, minced
• 1 cup baby carrots
• 1 cup mushroom, quartered
• 4 cups reduced beef stock
• 1 (10 ounce) can condensed cream of mushroom soup
• 3 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary

1. Cook bacon in large skillet, until crispy. Remove from pan and reserve.
2. Combine beef with flour, salt and pepper and brown in pan with garlic over medium heat. Add vegetables and cocktail onions and stir.
3. Meanwhile, mix beef broth, condensed soup and tomato paste. Add to pan while stirring and scraping the bottom of the pan. Add thyme and rosemary and bring to a boil. Reduce heat to low, cover and simmer for 1 1/2 - 2 hours, until beef is tender. Season with salt and pepper to taste.
4. Remove from heat and garnish with reserved bacon.

bicks cocktail onions, bacon, flour, salt, pepper, garlic, baby carrots, mushroom, beef stock, condensed cream, tomato paste, thyme, rosemary

Taken from www.food.com/recipe/beef-onion-stew-396554 (may not work)