| 1 | Heat oven to 325". |
| 2 | Coat beef cubes with flour. |
| 3 | Heat oil in dutch oven. |
| 4 | Brown beef cubes in hot oil. |
| 5 | Add garlic; cook 1 minute. |
| 6 | Remove garlic and fat. |
| 7 | Add wine and enough water to just cover the meat. |
| 8 | Stir in bay leaf, salt and parsley. |
| 9 | Cover and bake 2 hours. |
| 10 | Fry bacon just until lump. |
| 11 | Add onions; cook until light brown. |
| 12 | Stir bacon and onions into beef cube mixture. |
| 13 | Cover andb ake until beef cubes are tender, about 40 minutes. |
| 14 | Stir in tomato paste, thyme and pepper. |
| 15 | Cover and bake 10 minutes. |
| 16 | Melt butter in 6-inch skillet. |
| 17 | Cook and stir mushrooms in butter until tender; arrange on top. |
| 18 | *note: beef bottom round or boneless chuck eye can be substituted for the beef rolled rump roast |
