Paul's Mom's Beef Bourgignon

1.5 lb top sirloin or round, cut to 1" cubes (or stew meat, whatever is on sale)
1/4 c flour
12-14 oz beef broth
4 slices cooked bacon crumbled
1/2 t butter (optional)
1/2 t thyme
2 cloves garlic pressed
1 c diced onion (or sliced in long strips if you prefer)
12 oz decent red wine (cooking wine is too salty, I use whatever cheap wine is on sale)
8 oz fresh mushrooms, sliced
parsley to taste
salt and pepper
olive oil
cooked rice or noodles

Oil pan and preheat on med-high. Put meat and flour in ziploc bag and shake to coat. Saute cubed meat until brown. Take out and pour off the oil. Return meat to pan, add rest of ingredients. Bring to a boil, cover, simmer on med-low 1 1/2 to 2 hours. Serve over rice or egg noodles. Thicken sauce with cornstarch to desired consistency.

We like to serve this with egg noodles and salad and hot crusty bread and the rest of the red wine. Makes great leftovers.