1Cut beef or venison into 1-inch cubes. Heat butter and olive oil in large pot, until melted.
In another small frying pan, fry chopped bacon until done and set aside.
2Coat meat with flour and add meat to pot. Season with salt and pepper.
3Cook meat in oil/butter over medium heat until nice and brown.
4Stir in broth, catsup, seasonings, garlic and burgundy. Everything except the bacon, vegetables and noodles. Bring to a boil, turn down heat to low, cover with lid and simmer for about 1 1/2 hours.
5If necessary, stir in additional broth and burgundy (1 part broth to 2 parts burgundy). I just added more water. (about 2 cups)
6Add the cooked bacon, (I added the grease from bacon too) mushrooms, carrots and onions. I would add the potatoes at this time also and anything else I missed. I added a few left over veggies I had on hand.
Simmer for 3 hours or until meat and vegetables are tender. Stir as needed so the meat does not stick to bottom of fry pan. Add additional water to cover the vegetables, if needed.
7I added a few leftover veggies.
I also added 2 large handfuls of uncooked egg noodles to meat and veggies about 20 minutes before dinner (these are thick noodles and need that amount of time to cook).
8I also served with some leftover rice that I heated up.