Beef Bouguignon

4 lbs trimmed lean sirloin
6 slices bacon
2 cloves garlic, crushed
2 lbs mushrooms, sliced
2 bay leaves
2 T chopped parsley
1 t salt
1 t thyme
1/8 t pepper
1/2 c butter
1/2 c flour
1 (10 1/2 oz) can consomme
10 1/2 oz burgundy wine

Cut bacon into small pieces and fry in a Dutch oven.  Remove bacon and saute sirloin, which has been cut in 1/2x4 inch strips with the grain, in the bacon drippings. Stir frequently until the beef is evenly browned. You will have to brown a portion at a time. Add garlic and mushrooms. Season the bay leaves, parsley, salt, thyme and pepper. Add bacon. Remove from heat. In another pan make a roux with butter and flour. Cook, stirring constantly, until flour turns light tan. Add consomme and wine. Stir and cook until slightly thickened.  Add to beef and mushrooms. Cover and simmer until beef is tender, about 1 1/2 hours. Add more salt if needed. This may be made ahead and reheated in a casserole until hot.  Eight to ten servings.