Beef Burgundy Stew
4 lb Chuck Roast
4 slices Bacon
1 onion
1 stalk Celery
1 Carrot
6 cloves of garlic minced
1 tbsp flour
2 tbsp Tomato paste
1 Bottle Wine (Pinot Noir)
6 sprigs Thyme
2 dried Bay leaves
Chunk Carrots
2 Boxes mushrooms
Frozen pearl onions
3 Cups beef broth
1 Can Consommé
Top with Bacon & parsly
2 hours in oven at 350