Beef Burgundy

• 3 ounces salt pork, cut into 1/2 inch cubes
• 8 slices bacon
• 2 12 lbs beef sirloin, cut in 1 1/2 in Cubes
• 2 tablespoons flour
• 1 cup beef stock
• 1 cup Burgundy wine
• 2 bay leaves
• 1 tablespoon parsley
• 14 teaspoon pepper
• 14 teaspoon thyme
• 14 teaspoon sage
• 12 teaspoon salt
• 1 lb white pearl onion, peeled
• 4 carrots, in 1 inch slices
• 4 ounces small mushrooms
• noodles or rice

1. Brown salt pork in a large skillet.
2. Put into a 3 1/2-quart oven-safe casserole.
3. Fry bacon until lightly crisp.
4. Cut into small pieces and add to the salt pork.
5. Drain bacon fat and reserve.
6. Brown 1/2 the beef in 2 T. of the bacon fat.
7. Remove beef to the casserole.
8. Repeat with remaining beef cubes.
9. Mix flour with 2 T. bacon fat.
10. Cook on med-low.
11. Stir until well browned.
12. Remove from heat; stir in beef stock and wine.
13. Return to heat and bring to a boil; reduce heat and simmer until thickened.
14. Add seasonings.
15. Stir, pour over the meat mixture in casserole.
16. Cover and bake at 375 for 1 1/2 hours.
17. Remove from heat and add the vegetables.
18. Cover and bake for 1 1/2 hours longer.
19. Remove bay leaves.
20. Serve with rice or flat noodles.
21. For OAMC: After all has cooled, put some noodles and some of the beef mixture into freezer ziplock bags or use a vacuum sealer after slightly frozen.
22. To cook: Boil in bag or microwave.
23. **I do this a lot with this recipe and its fantastic**.

salt pork, bacon, beef sirloin, flour, beef stock, burgundy wine, bay leaves, parsley, pepper, thyme, sage, salt, white pearl onion, carrots, mushrooms, noodles

Taken from www.food.com/recipe/beef-burgundy-126084 (may not work)