INGREDIENTS
2 lb
stew beef
2 pieces
bacon
3 tbsps
olive oil
4 larges
carrots
1 small bag
gold potatoes
1 cup
beef stock
2 1/2 cups
pinot noir
1
bay leaf
2 tbsps
tomato paste
3 cloves
garlic
1/2 large
onion
1 serving
salt and pepper
2 tbsps
corn starch
2 tbsps
parsley
8 ozs
cremini mushrooms