Beef Burgundy Stew

• 1 lb. boneless beef chuck eye roast, cut into 1-1/2 inch cubes Safeway 1 lb For $4.99 thru 02/09
• 3 Tbsp. flour
• 6 slices OSCAR MAYER Bacon, cut into 1-inch pieces Rite Aid 2 For $7.00 thru 02/06
• 1 large onion, cut into wedges (about 1-1/2 cups)
• 3 carrots, peeled, cut into 1/2-inch pieces (about 1-1/2 cups) Target 2 lb For $3.00 thru 02/06
• 12 small mushrooms
• 2 cloves garlic, crushed
• 1 cup Burgundy or other dry red wine
• 1/2 cup water
• 1/4 cup A.1. Original Sauce
• 1/4 tsp. salt
• 1/4 tsp. pepper

1. Coat meat with flour; set aside.
2. Cook bacon in Dutch oven on medium heat until crisp, stirring occasionally.
3. Remove bacon with slotted spoon, reserving drippings in pan; set bacon aside to drain.
4. Brown meat, a few pieces at a time, in drippings in pan.
5. Return all of the cooked meat and bacon to pan.
6. Add onion, carrots, mushrooms, garlic, wine and water; mix well.
7. Cover.
8. Reduce heat to low; simmer 25 minutes or until carrots are tender, stirring occasionally.
9. Stir in steak sauce, salt and pepper; cook until heated through, stirring occasionally.

boneless beef chuck eye roast, flour, bacon, onion, carrots, mushrooms, garlic, red wine, water, original sauce, salt, pepper

Taken from www.kraftrecipes.com/recipes/beef-burgundy-stew-54074.aspx (may not work)