Shortcut Boeuf (Beef) Bourguignon

• 4 slices bacon, diced
• 2 medium onions, cut lengthwise into slices
• 8 ounces mushrooms, halved
• 2 lbs beef stew meat
• 2 tablespoons flour
• 3 garlic cloves, minced
• 1 1/2 cups red wine
• 1 1/2 cups beef broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

1. Preheat oven to 325u0b0F Either use a large stockpot that can go in the oven or transfer the food from the pot to a casserole dish for step 4.
2. Pan-fry bacon in heavy stockpot over medium heat until lightly browned. Remove bacon; set aside. Saute onion and mushrooms in bacon fat until just browned. Remove vegetables and set aside with bacon.
3. In same pot, brown beef in two batches, adding some oil if necessary. Sprinkle flour over browned meat. Add garlic, wine, broth, bay leaf, thyme, salt and pepper.
4. Cook, covered, in oven for 2 hours. Add reserved bacon, onion and mushrooms; cook 30 minutes longer.

bacon, onions, mushrooms, beef stew meat, flour, garlic, red wine, beef broth, bay leaf, thyme, salt, pepper

Taken from www.food.com/recipe/shortcut-boeuf-beef-bourguignon-457242 (may not work)