Ragout of Beef Provencale

What was for dinner tonight.

RAGOUT OF BEEF PROVENCALE adapted from Neiman-Marcus' No Jacket Required

serves 8

6 strips bacon

2 lbs lean boneless beef, cut in one inch cubes

1/4 cup flour

1 large, onion, cut in chunks

8 oz mushrooms

1 can beef broth

1 cup Burgundy wine (I have substituted Merlot since I didn't have anything else with decent results)

4 carrots, cut in one inch pieces

1 tbs green peppercorns, drained (I didn't have any, so I skipped these)

1 teaspoon herbs de Provence

1 teaspoon tomato paste

Fry bacon until crisp. Remove bacon from pan and set aside, reserving drippings. Dredge beef in flour and brown in drippings. Add onions and mushrooms, saute for several minutes. Add the rest of the ingredients (except the bacon). Cover and simmer over low heat for 1 hour. Cut bacon in one inch pieces and add to pot.

If you want, serve with rice.