Instructions: In Dutch oven, cook bacon over medium heat; remove bacon and set aside.

In plastic bag, combine flour, salt, pepper and paprika; add ribs and shake to coat, reserving flour mixture.

Add ribs to pan; brown well, in batches [note] , over medium-high heat.

Remove ribs and set aside; drain fat from pan. Add onions, carrots, garlic and reserved flour mixture to pan; reduce heat to medium. Cover and cook

(adding up to 2 tb water if mixture gets too dry) for about 6 minutes or until onions are softened. Gradually stir in wine, stock, thyme and bay leaf, scraping up brown bits [deglaze] from bottom. Bring to boil; reduce heat and simmer for 5 minutes. Return ribs and bacon to pan; simmer, covered, for 1 hour.

Vegetables: Meanwhile, peel potatoes and cut into bite-size chunks. Add potatoes and carrots to pan; cook for 1 hour. Stir in mushrooms; cook for 30 minutes or until ribs are tender. Stir in parsley. Discard bay leaf.

Season with salt and pepper to taste.

[Note: browning meat in batches prevents meat from steaming, which happens if meat is crowded in the pan.]

Serve in big soup bowls with French bread and a green salad.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.