Boeuf Bourguignonne 2

2 1/2 pounds beef chuck -- in cubes

1/2 cup flour

2 teaspoons instant beef bouillon

3 slices bacon -- in squares

2 cloves garlic

1 bay leaf

1/2 teaspoon thyme

2 cups dry red wine

Toss beef with flour seasoned with instant bouillon. Brown with bacon and garlic. Add herbs, red wine and water to cover. Simmer, covered, about 2 hours, until meat is tender. Adjust seasoning of gravy with more bouillon. If desired, add cooked carrots and onions, and mushrooms, browned in butter to the stew. Makes 6 or more servings