1 Beef Stew Meat
2 Garlic Cloves
1/4 Fresh Ground Pepper
1 Beef Broth
1 1/2 Dry Red Wine
10 Dried Thyme
1 1/2 Fresh Thyme
Cook bacon in a heavy 4 qrt Dutch oven or large saucepan over medium heat until crisp.
Transfer bacon with slotted spoon to a medium bowl; set aside.
Brown meat with garlic, transferring it to a plate.
Sprinkle evenly with salt and pepper.
Add mushrooms to drippings in pan; cook 3- 4 minutes or until mushrooms are browned, stirring frequently.
Transfer mushrooms to bowl with bacon.
Return meat with any juices to pan; add onions, broth, wine, and thyme.
Bring to a boil; reduce heat to low.,
Cover; simmer 1 hour.
Combine flour and water, mixing until smooth.
Stir into meat mixture.
Stir in reserved mushroom mixture.
Bring to a boil; reduce heat.
Simmer, uncovered, 34- 40 minutes or until meat is tender and sauce thickens, stirring occasionally.
Remove thyme sprig if fresh thyme was used.
Serve over noodles, rice or potatoes, if desired.