Burgundy Beef Stew

• 6 slices bacon, cut into 1-inch pieces
• 2 lb. beef boneless chuck eye, rolled rump roast or bottom round roast, cut into 1-inch cubes
• 1/2 c. all-purpose flour
• 1 1/2 c. red Burgundy or other dry red wine
• 1 clove garlic, chopped
• 1 bay leaf
• 1 tsp. instant beef bouillon
• 1/2 tsp. dried thyme leaves
• 1/4 tsp. pepper
• 2 Tbsp. margarine or butter
• 8 oz. mushrooms, sliced
• 4 medium onions, sliced

1. In Dutch oven over medium flame, fry bacon until crisp; remove bacon and reserve.
2. Turn flame to low.
3. Coat beef pieces with flour.
4. Cook and stir beef in hot bacon fat until brown.
5. Drain excess fat from Dutch oven.
6. Add wine and just enough water to cover beef.
7. Stir in garlic, bayleaf, bouillon, thyme and pepper. Heat to boiling over medium flame; reduce flame to low.
8. Cover and simmer until beef is tender, about 1 1/2 hours.
9. About fifteen minutes before serving, melt margarine in skillet over low flame. Add mushrooms and onions; turn flame to medium.
10. Cook and stir until onions are tender.
11. Stir mushrooms, onions and reserved bacon into stew.
12. Cover and simmer 10 minutes.
13. Remove bay leaf. Garnish with parsley.
14. Yield:
15. 8 servings.

bacon, beef, allpurpose, red burgundy, clove garlic, bay leaf, instant beef bouillon, thyme, pepper, margarine, mushrooms, onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=457332 (may not work)