Burgundy Beef Stew

6 slices bacon, cut into 1 inch pieces
2 pounds beef stew meat, cut into 1 inch pieces
1/2 cup all purpose flour
1 1/2 cups beef broth
1/2 dried thyme leaves
1 1/4 tsp salt
1 tsp beef bouillon granules
1/4 tsp pepper
1 clove garlic, finely minced
1 bay leaf
2 Tbsp butter
8 oz sliced fresh mushrooms
4 onions, sliced
Hot cooked egg noodles

In dutch oven, cook bacon until crisp; remove bacon with slotted spoon and refrigerate. Coat beef with flour. Cook in bacon drippings, stirring frequently until brown. Drain excess fat. Return meat to pot and add beef broth and just enough water to cover beef. Stir in thyme, salt, bouillon, pepper, garlic, and bay leaf. Heat to boiling; reduce heat. Cover; simmer about 1 1/2 hours or until beef is tender. In skillet, melt butter. Cook mushrooms and onions in butter, stirring frequently, until onions are tender. Stir mushroom mixture and bacon into stew. Cover, simmer 10 minutes. Remove bay leaf. Serve over hot cooked egg noodles.

Serves 8