2 1/2 pounds beef chuck -- in cubes 1/2 cup flour 2 teaspoons instant beef bouillon 3 slices bacon -- in squares 2 cloves garlic 1 bay leaf 1/2 teaspoon thyme 2 cups dry red wine Toss beef with flour seasoned with instant bouillon. Brown with bacon and garlic. Add herbs, red wine and water to cover. Simmer, covered, about 2 hours, until meat is tender. Adjust seasoning of gravy with more bouillon. If desired, add cooked carrots and onions, and mushrooms, browned in butter to the stew. Makes 6 or more servings
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