This is a classic beef burgundy recipe for all you wine lovers. I like to use wine a lot in my recipes as it makes me seem more the 'expert' than I am. Remember the secret to using wine or beer in any recipe is always to use a good, quality product. Never use any of that 'cooking wine' stuff, for example. I have recipes that use beer as well for those who prefer that to wine if desired. Enjoy! 3 slices bacon, diced 1 lb boneless beef stew meat, cut into 1 inch pieces 2 cloves garlic, minced 1/2 teaspoon salt 1/4 teaspoon fresh ground pepper 12 ounces mushrooms, halved 1 (14 ounce) can beef broth 1 1/2 cups dry red wine, such as cabernet sauvignon 10 ounces small white pearl onions, peeled (about 24) 1 1/2 teaspoons dried thyme or 1 sprig fresh thyme 1/4 cup flour 1/4 cup water 1. Cook bacon in a heavy 4 qrt Dutch oven or large saucepan over medium heat until crisp. 2. Transfer bacon with slotted spoon to a medium bowl; set aside. 3. Brown meat with garlic, transferring it to a plate. 4. Sprinkle evenly with salt and pepper. 5. Add mushrooms to drippings in pan; cook 3- 4 minutes or until mushrooms are browned, stirring frequently. 6. Transfer mushrooms to bowl with bacon. 7. Set aside. 8. Return meat with any juices to pan; add onions, broth, wine, and thyme. 9. Bring to a boil; reduce heat to low. 10. Cover; simmer 1 hour. 11. Combine flour and water, mixing until smooth. 12. Stir into meat mixture. 13. Stir in reserved mushroom mixture. 14. Bring to a boil; reduce heat. 15. Simmer, uncovered, 34- 40 minutes or until meat is tender and sauce thickens, stirring occasionally. 16. Remove thyme sprig if fresh thyme was used. 17. Serve over noodles, rice or potatoes, if desired.