Beef Stew with Wine

Serves: 4 4 Slices Bacon, Diced 1 Cup Beef Broth 2 Lbs Boneless Beef Chuck, Cubed 1 Cup Burghundy 4 Tbsp Flour 1 Bay Leaf 1 Tsp Salt 2 Carrots, Chopped 1/4 Tsp Pepper  2 Stalks Celery, Chopped 1 Large Onion, Chopped  2 Potatoes, Quartered 1 Clove Garlic, Minced 8 Oz Sliced Mushrooms 8 Oz Can Tomato Sauce Cook bacon till crisp; combine flour, salt and pepper. Coat beef & brown in bacon fat. (add oil if needed) add onion and garlic to brown a little. Add tomato sauce, broth , wine and bay leaf. Cover and cook slowly for about 1 1/2 hours. Add vegetables and cook uncovered till meat and vegetables are tender. (about 1/2 hour.)