Instructions: Melt bacon fat in a heavy pot; add beef cubes and brown on all sides.

Add onions and garlic and cook briefly. Sprinkle gravy mix over top and stir in to coat beef. Add wine, stirring. Add mushrooms, bay leaves and thyme. Bring to a boil, stirring frequently; lower heat and simmer at least 2 hours, stirring occasionally. Add potatoes, carrots, peas and corn and continue simmering and stirring occasionally another 30-45 minutes. If gravy gets too thick, thin it with a little more wine or water. Immediately before serving, stir in parsley and butter. When butter has melted, serve stew over hot cooked noodles or rice.

Serves 6.

NOTE: I usually leave out the
potatoes because I usually serve this with French bread. I think potatoes and noodles/rice and bread is too heavy on the starch.

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