Burgundy Beef

Ingredients

3 slices bacon, cut into 2-inch pieces
3-lb beef round steak, cut into 1-inch cubes
2 cups Burgundy or dry red wine
1/2 cup water
10 1/2-oz can condensed beef broth
1/2 teaspoon thyme leaves
1 garlic clove, minced
1 bay leaf
16 small boiling onions or 16-oz can small onions, drained
16 baby carrots or 5 carrots cut into 2-inch pieces
2 tablespoons margarine or butter, softened
2 tablespoons flour
2 tablespoons chopped fresh parsley, if desired
8 cups hot cooked brown or white rice

Directions

1. Preheat oven to 350 degrees.
2. Use a skillet to pre-fry bacon until crisp.
3. Drain out liquid fat and set aside bacon on a paper towel covered plate.
4. Brown the beef in your skillet and drain out liquid fat.
5. Stir in wine, water, beef broth, thyme, garlic, and bay leaf.
6. Cover; bake at 350 for 2 hours, stirring occasionally. Add bacon, onion and carrots.
7. Cover; continue baking 1 to 1 1/2 hours or until meat and vegetables are tender, stirring occasionally.
8. Remove from oven and take out bay leaf. Temporarily remove meat and vegetables into a side pot; keep warm.
9. In small bowl, combine margarine and flour. Gradually add about 1/2 cup of the cooking liquid, stirring until smooth.
10. Add flour mixture to remaining liquid; cook over medium heat until mixture thickens, stirring constantly.
11. Add back meat and vegetables; heat thoroughly.
12. Spoon into serving dish; sprinkle with parsley.
13. Serve over rice

Contributor: Nancy Albright (Cleveland, OH)

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