6 slices bacon, cut into 1/2-inch pieces

2 pound lean boneless beef stew meat

1 C. dry red wine

1 14 oz. can chicken broth

1 1/4 C. water

2 8 oz. packages fresh whole mushrooms, quartered

4 cloves garlic, chopped

1 tsp. dried thyme leaves

3/4 tsp. each salt and pepper

2 dried bay leaves

1/4 C. all-purpose flour

1 12 oz. package uncooked fettuccine

1 T. butter

1 15 oz. jar whole pearl onions in water, drained

2 T. sugar

 

In 6-quart Dutch oven, cook bacon until lightly browned. Remove bacon; set aside. Reserve 1 T. drippings in pan. Add beef; cook and stir until browned. Remove beef from Dutch oven. In same Dutch oven, heat wine to boiling. Add broth and 1 C. of the water; cook and stir 2 minutes. Stir in bacon, beef, mushrooms, garlic, thyme, salt, pepper and bay leaves. Over medium-low heat, cover and simmer about 1 hour, stirring occasionally, until beef is tender. Remove bay leaves. In small bowl, mix flour and remaining 1/4 C. water until smooth. Add to beef mixture; cook and stir about 1 minute or until sauce is slightly thickened. Cook fettuccine as directed on package. In 8-inch skillet, melt butter over medium-low heat. Stir in onions and sugar; cook about 15 minutes, stirring occasionally, until onions are lightly browned. Stir onion mixture into beef mixture. Serve over fettuccine; if desired sprinkle with parsley.