|Beef sirloin cubes||2 Pound (1 Kilogram, 2 Inches Cubes)|
|Condensed beef broth||2 Can (20 oz) (568 Milliliter)|
|Burgundy/Other dry red wine||250 Milliliter (1 Cup)|
|Garlic||1 Clove (5 gm), minced (Large Cloves)|
|Thyme||1⁄2 Teaspoon, crushed (2 Milliliter)|
|Carrots||4 Medium, cut in half|
|White onions||8 Small (Whole Onions)|
|Sliced fresh mushrooms||500 Milliliter|
|Cooked noodles/Rice||1 Cup (16 tbs)|
|Chopped parsley||1 Tablespoon|
In large, heavy, oven-proof pan, cook bacon until crisp; remove, crumble.
Brown beef in drippings; pour off fat.
Add crumbled bacon, soup, wine, garlic and thyme.
Cover; bake at 180°C (350°F) for 1 hour 15 minutes.
Add carrots, onions and mushrooms.
Bake 45 minutes more or until meat and vegetables are tender.
Gradually blend water into flour until smooth; slowly stir into sauce.
Cook, stir until thickened.