RED WINE BEEF AND MUSHROOMS

6 slices bacon, cut into 1/2-inch pieces
2 pound lean boneless beef stew meat
1 cup dry red wine
1 14 ounce can chicken broth
1 1/4 cups water
2 8 ounce packages fresh whole mushrooms, quartered
4 cloves garlic, chopped
1 teaspoon dried thyme leaves
3/4 teaspoon each salt and pepper
2 dried bay leaves
1/4 cup all-purpose flour
1 12 ounce package uncooked fettuccine
1 tablespoon butter
1 15 ounce jar whole pearl onions in water, drained
2 tablespoons sugar

In 6-quart Dutch oven, cook bacon until lightly browned. Remove bacon; set aside.

Reserve 1 tablespoon drippings in pan. Add beef; cook and stir until browned. Remove beef from Dutch oven.

In same Dutch oven, heat wine to boiling. Add broth and 1 cup of the water; cook and stir 2 minutes.

Stir in bacon, beef, mushrooms, garlic, thyme, salt, pepper and bay leaves. Over medium-low heat, cover and simmer about 1 hour, stirring occasionally, until beef is tender. Remove bay leaves.

In small bowl, mix flour and remaining 1/4 cup water until smooth. Add to beef mixture; cook and stir about 1 minute or until sauce is slightly thickened.

Cook fettuccine as directed on package.

In 8-inch skillet, melt butter over medium-low heat. Stir in onions and sugar; cook about 15 minutes, stirring occasionally, until onions are lightly browned.

Stir onion mixture into beef mixture. Serve over fettuccine; if desired sprinkle with parsley.

TO MAKE AHEAD:
You can make the beef mixture ahead of time and just reheat it while the fettuccine is cooking.

Servings: 6
Source: Cozy One-Dish Meals, Pillsbury Classics March 2006