2 lbs. sirloin or chuck cut into stew meat sized pieces
1 bottle very dry red wine
1 clove garlic
1 lb. mushrooms, quartered
2 T. butter
6 oz. tomato paste
2 T. softened butter
2 T. flour
Herb Bouquet:
thyme
basil
rosemary
parseley
tarragon
Directions
Cook the onions and carrots in oil on medium in a large stock pot until soft, about 8 minutes. Add bacon and cook for another 8 minutes. Add the stew meat and cook until browned on all sides. Season with salt and pepper. Add the herbs, garlic, and red wine. Cover and reduce heat to simmer for at least 2 hours.
Cook the mushrooms in the butter until soft and remove from skillet. Add butter and flour and cook until browned. Stir in mushrooms and add to the pot with the tomato paste. Simmer until tender.
