Beef Stew

1 T olive oil
4 slices bacon
½ lb beef stew meat, cut into 1" cubes
1 carrot, chopped
1 small onion, chopped
1 pkg mushrooms
2 garlic cloves, minced
2 T flour
½ t thyme
1 bay leaf
¼ C sherry or marsala wine
4 C beef broth
½ C frozen peas
½ C heavy cream (or half n half)

In a dutch oven (or large deep, heavy pan) add olive oil and bacon, cook until crisp, remove and drain on paper towel and chop.
Add stew meat and brown on all sides, about 3 minutes, remove.
Add carrot, onion, mushrooms and garlic and stir about 5 minutes.
Add bacon and meat into pan.
Add flour and stir.
Add thyme, bay leaf, wine and broth.
Bring pot to boiling, set lid on leaving a gap open and reduce heat to simmer for 2 hours.
Add peas and cream and cook about 10 minutes. 
Serves 4

Note: serve in sour dough bread bowls or over cooked egg noodles.