Bama'S Beef Bourguignon

• 12 slices bacon, cut in small pieces
• 8 lb. lean beef, cut in thin strips
• 4 crushed or sliced garlic cloves
• 4 lb. mushrooms, sliced
• 4 Tbsp. parsley, chopped
• 2 tsp. salt (I often don't use, bacon is salty)
• 1/4 tsp. pepper
• 2 tsp. thyme
• 4 bay leaves
• 1 c. margarine
• 1 c. flour
• 5 (10 1/2 oz.) cans condensed consomme or part consomme, part Burgundy wine

1. Saute bacon pieces in large skillet.
2. Remove bacon and saute strips of beef until evenly browned.
3. Add garlic, mushrooms, bay leaves, parsley, salt, thyme, pepper and bacon.
4. Make a roux by melting margarine in a saucepan and adding flour, stirring constantly.
5. When thick, add the consomme (and wine).
6. Cook until slightly thickened, stirring.
7. Add to beef mushroom mixture.
8. Cover and simmer until beef is done, about 1 1/2 hours.
9. Makes 4 quarts or 16 servings.
10. Serve with rice.

bacon, lean beef, garlic, mushrooms, parsley, salt, pepper, thyme, bay leaves, margarine, flour, condensed consomme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=230566 (may not work)