Recipe - Burgundy Beef

3 sl Bacon; cut in 2" pieces
3 pound Beef round steak; cut in 1"
cubes
2 cup Burgundy or dry red wine
One half cup Water
1 cn (10.5oz) condensed beef
broth
One half teaspoon Dried thyme leaves
1 Clove garlic; minced
1 Bay leaf
16 small Boiling onions or
1 Jar (16oz) small onions;
drained
16 Baby carrots or
5 Carrots; cut into 2" pieces
2 tablespoon Margarine or butter;
softened
3 tablespoon Flour
2 tablespoon Chopped fresh parsley; if
desired

Heat oven to 350 degrees. In ovenproof Dutch oven or large saucepan, cook
bacon over medium heat until crisp. Remove bacon from Dutch oven; drain and
set aside. Return bacon drippings to Dutch oven. Add beef to bacon
drippings; cook over mediumhigh heat until browned. Stir in wine, water,
broth, thyme, garlic and bay leaf; cover. Bake at 350 for 2 hours, stirring
occasionally. Add reserved bacon, onions and carrots. Cover; bake an
additional 1 to 1One half hours or until meat and vegetables are tender,
stirring occasionally. Remove from oven; discard bay leaf. Remove meat and
vegetables from Dutch oven; keep warm. To make gravy, in small bowl combine
margarine and flour; gradually add about One half cup hot cooking liquid,
stirring until smooth. Stir flour mixture into remaining liquid in Dutch
oven; cook over medium heat until mixture thickens, stirring constantly.
Add meat and vegetables; heat thoroughly. Sprinkle with parsley. Makes ten
1cup servings.

CALORIES: 290 SODIUM: 280MG

CHOLESTEROL: 70MG FAT: 12G

CARBOHYDRATE: 9G SAT: 4G

From Meals In Minutes, a Pillsbury Classic Cookbook. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.