Total Calories: 278
In a 5-quart Dutch oven over medium heat, fry bacon until crisp remove with a slotted spoon set aside. Brown onions remove with a slotted spoon set aside.
Meanwhile, trim beef and cut into bite-size pieces if large. In a plastic bag, mix flour, salt and pepper. Add beef, shaking bag to coat well.
Add oil to drippings in Dutch oven. Over medium heat, brown meat in hot oil. Add beef broth, juice or wine, water, bay leaf and garlic, stirring to loosen browned bits on bottom of Dutch oven. Bring to a boil reduce heat to low, cover and simmer for 1 1/2 hours or until almost tender.
Add potatoes and carrots, pushing into cooking liquid. Cover and cook for 15 to 20 minutes or until vegetables are partially tender. Remove bay leaf. Add mushrooms, squash and reserved onions. Stir, cover and cook for 10 to 15 minutes or until vegetables are tender. Stir in reserved bacon, parsley and vinegar.
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