Burgundy Beef

Name: Burgundy Beef
Ingredients: 3 slices bacon, cut into 2-inch pieces; 2 c. burgundy or dry red wine; 1/2 tsp. thyme leaves; 1 garlic clove, minced; 16 baby carrots or 5 carrots, cut into 2-inch pieces; 2 Tbsp. flour; hot cooked rice or noodles; 3 lb. beef round steak, cut into 1-inch cubes; 1/2 c. water; 10 1/2 oz. can condensed beef broth; 1 bay leaf; 16 small boiling onions or 16 oz. can small onions, drained; 2 Tbsp. chopped fresh parsley (if desired); 2 Tbsp. margarine or butter, softened

14 ingredients

19 steps

Ingredients

3 slices bacon, cut into 2-inch pieces
2 c. burgundy or dry red wine
1/2 tsp. thyme leaves
1 garlic clove, minced
16 baby carrots or 5 carrots, cut into 2-inch pieces
2 Tbsp. flour
hot cooked rice or noodles
3 lb. beef round steak, cut into 1-inch cubes
1/2 c. water
10 1/2 oz. can condensed beef broth
1 bay leaf
16 small boiling onions or 16 oz. can small onions, drained
2 Tbsp. chopped fresh parsley (if desired)
2 Tbsp. margarine or butter, softened

Directions

1

Heat oven to 350°.
2

In ovenproof Dutch oven, cook bacon until crisp.
3

Remove bacon; reserve bacon drippings.
4

Drain bacon on paper towels.
5

Brown beef in bacon drippings.
6

Stir in wine, water, beef broth, thyme, garlic and bay leaf.
7

Cover; bake at 350° for 2 hours, stirring occasionally.
8

Add bacon, onions and carrots.
9

Cover; bake for an additional 1 to 1 1/2 hours or until meat and vegetables are tender, stirring occasionally.
10

Remove from oven; remove bay leaf.
11

Remove meat and vegetables; keep warm.
12

In small bowl, combine margarine and flour.
13

Gradually add about 1/2 cup cooking liquid, stirring until smooth.
14

Add flour mixture to remaining liquid.
15

Cook over medium heat until mixture thickens, stirring constantly.
16

Add meat and vegetables; heat thoroughly.
17

Serve over hot cooked rice or noodles.
18

Sprinkle with parsley.
19

Makes 8 servings.