Beef Bourguignon

• 2 cups red wine
• 1 carrot, sliced
• 2 onions, sliced
• 1/2 cup parsley
• 2 garlic cloves, crushed
• 2 tablespoons oil
• 1 bay leaf
• 1 pinch thyme
• seasoning
• 1 1/2 kg chuck steaks or 1 1/2 kg round steaks, cubed
• 2 tablespoons butter
• 1 tablespoon flour
• 1/2 cup consomme
• 24 small white onions
• 125 g salt pork, diced
• 1 1/2 cups sliced mushrooms

1. Combine wine, carrots, onions, parsley, garlic, oil and seasonings in a deep bowl. Add the beef and marinate for 4 hours, turning the meat occasionally. Remove the meat and drain well on paper towel. Strain the marinade and set aside.
2. Heat the butter in a large frying pan. Add the meat and brown well on all sides. Add the flour, stir and cook for 2 minutes, and then stir in the consomme and reserved marinade. Cover and bring to boil. Lower the heat and simmer, covered for 2 hours.
3. Saute the onions and salt pork for 10 minutes or until brown.
4. Pour off the fat and add the pork and onions to the meat mixture, with the mushrooms. Cover and then simmer for 45 minutes or until meat is tender.

red wine, carrot, onions, parsley, garlic, oil, bay leaf, thyme, seasoning, butter, flour, consomme, white onions, salt pork, mushrooms

Taken from www.food.com/recipe/beef-bourguignon-233049 (may not work)