Beef and Wine Stew - Gainesville Times

Ingredients

• 1 pound bacon, cut into pieces
• 3 pounds boneless beef roast, cut into 1-inch cubes
• 1/2 cup flour, lightly seasoned with salt and black pepper
• 1 cup sliced shallots
• 2 ribs celery, cut into 1-inch pieces
• 2 large carrots, peeled, cut into 1-inch pieces
• 8 ounces cremini or white mushrooms, wiped clean, cut in half if large
• 2 cloves garlic, peeled, minced
• 1 1/2 cups full-bodied red wine or 12 ounces stout beer
• 1 bay leaf
• Salt and pepper to taste
• 1 tablespoon cornstarch mixed with 1 tablespoon water