French Beef Stew

In a large bowl combine beef, wine, bay leaf, cloves, onion and garlic.

Cover and marinate in refrigerator for 4-12 hours.

Melt 4 tablespoons of butter in large skillet and cook bacon until crispy; remove and set aside to drain.

Remove beef from marinade and pat dry.

Discarde marinade, reserving onion and garlic.

Dredge beef with flour to coat.

Brown on all sides in remaining bacon drippings in skillet, adding more butter if needed.

Place browned beef in oven-proof casserole dish.

Add onion and garlic from marinade, the thyme, beef stock and salt and pepper to taste.

Cover and bake at 325 degrees for 2 to 2-1/2 hours or until meat is tender.

In skillet, melt 3 tablespoons of butter and cook mushrooms until golden brown.

Stir in crispy bacon and season with salt and pepper.

When stew is done, serve with mushrooms and bacon and sprinkle with parsley. ?