French Beef and Vegetable Casserole

6 slices bacon

1 lb beef chuck 1/2 inch thick

6 medium potatoes cut up

1/2 cup flour

12 small white onions

1 teaspoon salt

3 carrots sliced long

1 cup dry red wine

1 can mushrooms, stems and pieces (small caps)

2 Tablespoons parsley

1/2 clove garlic

1/2 teaspoon thyme

1 10 1/2 ounce condensed beef broth

Cook bacon till crisp, drain, save drippings, set bacon aside.  Cut beef into cubes.  Shake in seasoned flour.  Brown meat in bacon drippings.  Put in 2 quart casserole.  Pour wine in blender, add parsley, garlic, thyme and broth.  Puree.  Pour over meat in casserole.  Cover and cook at 350 for 1 hour.  Stir potatoes, carrots and onions into the casserole.  Cover.  Cook another hour or longer.  Stir in mushrooms.  Crumble bacon on top with parsley.  Serves 4-5.