Preheat oven to 325. Heat oil in heavy large Dutch oven over high heat. Place flour in medium bowl; season with salt and pepper. Coat beef with flour, shaking off excess. Add half of beef to Dutch oven and brown well on all sides, about 5 minutes. Transfer beef to plate. Repeat with remaining beef, adding more oil to pan as necessary. Return beef and any accumulated juices to Dutch oven. Reduce heat to medium. Add garlic and cook 1 minute. Add wine and enough beef stock to cover meat. Add parsley sprigs and bay leaf. Cover and bake about 2 hours. Heat heavy small skillet over high heat. Add bacon and saute until crisp. Transfer bacon to paper towels, using slotted spoon. Add onion to skillet and saute until translucent, about 5 minutes. Add tomato paste; stir 2 minutes. Add bacon and onion mixture to stew. Thin liquid with more stock if necessary. Cover and bake until meat is tender, about 30 minutes. Melt butter in heavy large skillet oven high heat. Add mushrooms and saute until tender, about 10 minutes. Add mushrooms to stew. Season with salt and pepper. NOTES : Can be made one day ahead. Cover and chill. Rewarm at 325 about 30 minutes. Sprinkle with fresh parsley We put this over lightly buttered noodles for a wonderful warmer-upper dinner Recipe by: Jean Garry/Bon Appetit Posted to MasterCook Digest V1 #396 by "Carrie"
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|Serving Size: 1 Serving (565g)|
|Recipe Makes: 6|
|Calories from Fat: 424 (54%)|
|Amt Per Serving||% DV|
|Total Fat 47.1g||63 %|
|Saturated Fat 18g||90 %|
|Monounsaturated Fat 20.4g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 141.3mg||43 %|
|Sodium 535.7mg||18 %|
|Potassium 1419.7mg||37 %|
|Total Carbohydrate 29.4g||9 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 27.1g|
|Protein 44.9g||64 %|
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Calories per serving: 786
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