In Dutch oven, cook bacon over medium heat; remove bacon and set aside.
In plastic bag, combine flour, salt, pepper and paprika; add ribs and shake to coat, reserving flour mixture. Add ribs to pan; brown well, in batches [note] , over medium-high heat. Remove ribs and set aside; drain fat from pan. Add onions, carrots, garlic and reserved flour mixture to pan; reduce heat to medium. Cover and cook (adding up to 2 tb water if mixture gets too dry) for about 6 minutes or until onions are softened. Gradually stir in wine, stock, thyme and bay leaf, scraping up brown bits [deglaze] from bottom. Bring to boil; reduce heat and simmer for 5 minutes. Return ribs and bacon to pan; simmer, covered, for 1 hour.
Vegetables: Meanwhile, peel potatoes and cut into bite-size chunks. Add potatoes and carrots to pan; cook for 1 hour. Stir in mushrooms; cook for 30 minutes or until ribs are tender. Stir in parsley. Discard bay leaf. Season with salt and pepper to taste.
Note: browning meat in batches prevents meat from steaming, which happens if meat is crowded in the pan.
Serve in big soup bowls with French bread and a green salad.
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|Serving Size: 1 Serving (569g)|
|Recipe Makes: 6|
|Calories from Fat: 340 (48%)|
|Amt Per Serving||% DV|
|Total Fat 37.8g||50 %|
|Saturated Fat 14.6g||73 %|
|Monounsaturated Fat 16.1g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 118.5mg||36 %|
|Sodium 413.5mg||14 %|
|Potassium 1732.2mg||46 %|
|Total Carbohydrate 43.8g||13 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 37.5g|
|Protein 38.3g||55 %|
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Calories per serving: 714
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