Beef Stew with Wine Sauce

This recipe is originally from my cousin Doris, but I have modified a bit with the ingredients I had on hand. The wine adds a depth of flavor that is worth getting a bottle for just for this recipe. A good winter stew to add warmth to a cold winter night, it makes the house smell so warm and welcoming coming in out of the cold.

• 1/2 pound of bacon, diced
• 2 Tablespoons Olive Oil
• 3 pounds of beef cut in 2" pieces
• 2 carrots, cut in chunks
• 1 onion, diced
• salt and pepper to taste
• 3 tablespoons cornstarch
• 2 cups red wine
• 1 teaspoon dried thyme
• 2 cloves of garlic, minced
• 3 cups of beef broth
• 1 bay leaf
• fresh parsley, 4 sprigs, chopped
• 1 pound of brown mushroom, cut in 4 quarters, optional

1. Brown the bacon, remove from pan and drain well.
2. Season the beef with salt and pepper, dredge in the cornstarch.
3. Brown the meat in small batches in the same pan the bacon was browned in but in Olive oil.
4. Remove the beef when browned on all sides.
5. Saute the onions until soft. Return the beef and bacon.
6. Add the wine and beef broth, thyme, garlic and bay leaf.
7. Simmer on a low heat for 3-4 hours.
8. Add the carrots and mushrooms. Simmer another 1/2 hour.
9. Serve over mashed potatoes, and sprinkle with more fresh parsley. 
10. Serve with a fresh salad and a crusty bun.

This can also be made in the slow cooker or baked in a 325 degree oven.