Beef Bourguignonne

• 5 lb. chuck beef, cut in 2-inch cubes
• 1 1/4 c. flour
• 1/2 c. shortening
• 1/2 lb. bacon slices
• 2 cloves garlic
• 1/2 lb. carrots, chopped
• 1/4 lb. onions, chopped
• 2 bay leaves
• 2 Tbsp. freshly minced or 1 tsp. dried parsley
• 1 tsp. thyme
• 1/2 tsp. allspice
• 2 c. burgundy wine
• 2 lb. small onions
• 1/2 lb. sauteed mushrooms

1. Roll beef cubes in flour.
2. Brown meat in shortening; drain off excess fat.
3. Place in Dutch oven.
4. Put the following in a skillet and cook until bacon is crisp: bacon, garlic, carrots, onions and parsley.
5. Add to meat in Dutch oven.
6. Add bay leaves, thyme, allspice and wine to meat with enough water to cover meat.
7. Cook 1 1/2 to 2 hours until meat is tender.
8. Brown 2 pounds small onions in shortening and cook, covered, until done.
9. Add to meat and serve.
10. Garnish with sauteed mushrooms.

chuck beef, flour, shortening, bacon slices, garlic, carrots, onions, bay leaves, freshly, thyme, allspice, burgundy wine, onions, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=449298 (may not work)