Burgundy Beef

• 3 slices bacon, cut into 2-inch pieces
• 2 c. burgundy or dry red wine
• 1/2 tsp. thyme leaves
• 1 garlic clove, minced
• 16 baby carrots or 5 carrots, cut into 2-inch pieces
• 2 Tbsp. flour
• hot cooked rice or noodles
• 3 lb. beef round steak, cut into 1-inch cubes
• 1/2 c. water
• 10 1/2 oz. can condensed beef broth
• 1 bay leaf
• 16 small boiling onions or 16 oz. can small onions, drained
• 2 Tbsp. chopped fresh parsley (if desired)
• 2 Tbsp. margarine or butter, softened

1. Heat oven to 350u0b0.
2. In ovenproof Dutch oven, cook bacon until crisp.
3. Remove bacon; reserve bacon drippings.
4. Drain bacon on paper towels.
5. Brown beef in bacon drippings.
6. Stir in wine, water, beef broth, thyme, garlic and bay leaf.
7. Cover; bake at 350u0b0 for 2 hours, stirring occasionally.
8. Add bacon, onions and carrots.
9. Cover; bake for an additional 1 to 1 1/2 hours or until meat and vegetables are tender, stirring occasionally.
10. Remove from oven; remove bay leaf.
11. Remove meat and vegetables; keep warm.
12. In small bowl, combine margarine and flour.
13. Gradually add about 1/2 cup cooking liquid, stirring until smooth.
14. Add flour mixture to remaining liquid.
15. Cook over medium heat until mixture thickens, stirring constantly.
16. Add meat and vegetables; heat thoroughly.
17. Serve over hot cooked rice or noodles.
18. Sprinkle with parsley.
19. Makes 8 servings.

bacon, burgundy, thyme, garlic, carrots, flour, rice, beef round steak, water, condensed beef broth, bay leaf, boiling onions, parsley, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=347733 (may not work)