Beef Burgundy

Directions

1. 1
   Brown salt pork in a large skillet.
2. 2
   Put into a 3 1/2-quart oven-safe casserole.
3. 3
   Fry bacon until lightly crisp.
4. 4
   Cut into small pieces and add to the salt pork.
5. 5
   Drain bacon fat and reserve.
6. 6
   Brown 1/2 the beef in 2 T. of the bacon fat.
7. 7
   Remove beef to the casserole.
8. 8
   Repeat with remaining beef cubes.
9. 9
   Mix flour with 2 T. bacon fat.
10. 10
    Cook on med-low.
11. 11
    Stir until well browned.
12. 12
    Remove from heat; stir in beef stock and wine.
13. 13
    Return to heat and bring to a boil; reduce heat and simmer until thickened.
14. 14
    Add seasonings.
15. 15
    Stir, pour over the meat mixture in casserole.
16. 16
    Cover and bake at 375 for 1 1/2 hours.
17. 17
    Remove from heat and add the vegetables.
18. 18
    Cover and bake for 1 1/2 hours longer.
19. 19
    Remove bay leaves.
20. 20
    Serve with rice or flat noodles.
21. 21
    For OAMC: After all has cooled, put some noodles and some of the beef mixture into freezer ziplock bags or use a vacuum sealer after slightly frozen.
22. 22
    To cook: Boil in bag or microwave.
23. 23
    **I do this a lot with this recipe and its fantastic**.