Beef Bourguignon

Ingredients:

• 1 lb boneless beef chuck roast, cut into 1 inch cubes
• 1 T oil
• 1 1/2 c chopped onion
• 2 cloves garlic, minced
• 1 1/2 c Red wine
• 3/4 c broth
• about 2 t of dry Italian herbs
• 1/2 t salt
• 1/4 t black pepper
• 2 bay leaves
• 3 c whole fresh mushrooms
• 4 medium carrots, cut into 1 inch pieces
• 1 c pearl onions, peeled (or frozen)
• plus extra water and broth as needed
  
• 2 T flour or cornstarch
  
• 2 T butter, melted or the fat from the bacon
  
• 2 slices bacon, cooked and crumbled
• 3 c noodles, cooked
  

Directions:
In a 4 quart pot brown half the meat in hot oil. Remove meat. Add remaining meat, chopped onion and garlic. Cook and stir until meat is brown and onion is tender. Return remaining meat to dutch oven.
Stir in wine, broth, thyme, marjoram, salt, pepper and bay leaves. Bring to boiling; reduce heat. Simmer, covered for 20 minutes. Add mushrooms, carrots and pearl onions. Return to boiling, reduce heat. and water if needed (to reduce wine taste or cover veggies). Cook, covered for 25-30 minutes more or until meat and vegetables are tender.
In a small bowl stir together flour and butter (or bacon fat) until smooth; stir into meat mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 more minutes. Stir in crumbled bacon. Serve with hot noodles.