Instructions: Spread bake mix in a shallow plate; dredge beef pieces, tap off excess. In a large Dutch oven over medium heat, cook bacon until crisp. Remove bacon, crumble and set aside.

Add oil to bacon fat in Dutch oven. Brown beef in batches. Transfer to a platter. Add onion, carrot and celery to Dutch oven; cook 8 minutes, until softened. Pour in wine; increase heat to high. Boil wine until reduced to 1 cup, about 5 minutes.

Return beef and accumulated juices to Dutch oven. Pour in beef broth and water; add bay leaf and thyme. Reduce heat to low; cover partially and simmer 1 hours, until beef is tender.

Melt butter in a large skillet over medium heat. Saute mushrooms until golden.

About 5 minutes. Add mushrooms to stew, along with reserved bacon. Remove bay leaf.

This recipe yields 6 servings.

Description: "The technique of reducing the wine before adding the beef allows for almost all the alcohol to burn off and produces a very rich tasting sauce."

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