Preheat oven to 300 degrees. Fry bacon in a large pot, remove and reserve when done. Remove two tablespoons of the drippings and place in a medium-sized saute pan. Leave the rest of the drippings in the pot.

Nutrition: Per Serving: 346 Calories; 23g Fat (63.1% calories from fat); 22g Protein; 7g Carbohydrate; 1g Dietary Fiber; 74mg Cholesterol; 809mg Sodium.  Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 2 1/2 Fat.

Sprinkle meat with salt and pepper and brown, half at a time, in remaining drippings. Add a little oil or butter if needed. Thoroughly brown the meat on all sides for best flavor.

Remove meat, set aside and saute onion in same pan for four to five minutes until softened. Add garlic and saute one minute.

Stir in flour and cook till lightly colored, about one to two minutes. Deglaze with wine and bring up to a simmer, scraping up browned bits. (If not using wine, deglaze with the 1 1/2 cups chicken stock.)

Add in the stock (or the rest of stock, vinegar and jelly/jam if not using wine), beef, thyme and bay leaves and bring to a simmer, again. Cover and place in oven for one and a half hours until meat is nearly tender. In the meantime, prepare the mushrooms and onions.

Saute the mushrooms for five to seven minutes in the reserved drippings until soft and tender and slightly browned. Remove the mushrooms and add the onions (already cooked) and saute until browned, about two to three minutes. Add mushrooms and onions to stew, along with the reserved bacon, recover and return to oven and cook another 30 minutes or so, until the meat is tender.

This can be served over noodles or mashed potatoes.