1
Preheat oven to 350F.
2
In a large Dutch oven, saute bacon until crisp. Remove and set aside.
3
Brown beef cubes in bacon fat and drain thoroughly.
4
Add back bacon, broth, wine, garlic and thyme.
5
Cover and bake for 1 hour.
6
Add carrots, onions and mushrooms, re-cover and bake 1 hour more.
7
Blend cornstarch and water, stir into the baked mixture until thickened.
8
Serve over hot mashed potatoes or rice.