Beef Burgundy

Cook bacon in a heavy 4 qrt Dutch oven or large saucepan over medium heat until crisp.

Transfer bacon with slotted spoon to a medium bowl; set aside.

Brown meat with garlic, transferring it to a plate.

Sprinkle evenly with salt and pepper.

Add mushrooms to drippings in pan; cook 3- 4 minutes or until mushrooms are browned, stirring frequently.

Transfer mushrooms to bowl with bacon.

Set aside.

Return meat with any juices to pan; add onions, broth, wine, and thyme.

Bring to a boil; reduce heat to low.

Cover; simmer 1 hour.

Combine flour and water, mixing until smooth.

Stir into meat mixture.

Stir in reserved mushroom mixture.

Bring to a boil; reduce heat.

Simmer, uncovered, 34- 40 minutes or until meat is tender and sauce thickens, stirring occasionally.

Remove thyme sprig if fresh thyme was used.

Serve over noodles, rice or potatoes, if desired. ?