Burgundy Beef Stew - cooking recipe

Ingredients

3 lbs. lean stewing beef, cut in 1 1/2 inch cubes
4 oz. thick cut bacon, cut into strips
3 Tbsp. Butter
12 oz. pkg. mushrooms
1 medium onion, chopped
3/4 lb. pearl onions
10-12 small boiling potatoes
12 oz. bag baby carrots
3 cloves garlic
3 Tbsp. flour
2 1/2 c. Burgundy wine
3 c. beef broth
salt and pepper to taste

Preparation

Cook bacon in heavy casserole over medium heat until golden brown.
Remove casserole and drain.
Pour off all but 2 Tbsp. grease.
Increase heat to medium high and brown beef on all sides. Transfer beef and bacon to plate.