Boeuf Bourguignonne

• 6 strips bacon, cut in 1/2-inch pieces
• 3 lb. stew meat, cubed
• 1 large carrot, peeled and sliced
• 1 medium onion, sliced
• 3 Tbsp. flour
• 1 (10 oz.) can condensed beef broth
• 1 Tbsp. tomato paste
• 2 cloves garlic, minced
• 1/2 to 1 tsp. whole thyme
• 1 bay leaf
• 1 lb. fresh mushrooms, sliced
• 1/2 c. red or Burgundy cooking wine

1. Cook bacon in large skillet until crisp.
2. Remove and drain. Add beef cubes and brown well.
3. Remove beef and set aside.
4. Brown carrot and onion.
5. Season with 1 1/2 teaspoons salt and 1/8 teaspoon pepper; stir in flour.
6. Add broth and mix well.
7. Add beef, cooked bacon, tomato paste, garlic, thyme and bay leaf. Cover and simmer several hours.
8. Saute mushrooms in 2 tablespoons butter.
9. Add mushrooms and cooking wine.
10. Remove bay leaf.
11. Serve over wild rice.
12. Enjoy!

bacon, stew meat, carrot, onion, flour, condensed beef broth, tomato paste, garlic, thyme, bay leaf, fresh mushrooms, red

Taken from www.cookbooks.com/Recipe-Details.aspx?id=316270 (may not work)