Beef Bourguignon

• 6 strips bacon
• 3 lb. rump roast or sirloin tip roast, cut in 1 1/2-inch cubes
• 2 large carrots, peeled and sliced
• 2 medium onions, sliced
• 3 Tbsp. gravy flour
• 1 1/2 c. beef bouillon
• 1 Tbsp. tomato paste
• 2 cloves garlic, minced
• 1 tsp. thyme
• 2 bay leaves
• 1 jar pearl onions, drained
• 1 lb. fresh mushrooms, sliced
• 1/2 c. red or Burgundy wine

1. Cook bacon until crisp.
2. Remove and drain.
3. Add beef to bacon grease and brown well.
4. Remove and place in bottom of deep casserole or Dutch oven.
5. Brown carrot and onion.
6. Add seasonings and flour.
7. Add bouillon and mix well.
8. Add this mixture to casserole.
9. Add bacon, tomato paste and onions.
10. Cover and cook at 325u0b0 in oven or medium-low stove top; heat for 2 1/2 hours (until beef is tender).
11. Saute mushrooms in 2 tablespoons oleo and add to casserole, along with wine and cook 40 additional minutes.
12. Serve with noodles or rice.
13. If cooking in crock-pot, follow same layering directions and cook on low, 8 to 10 hours.

bacon, rump roast, carrots, onions, gravy flour, beef bouillon, tomato paste, garlic, thyme, bay leaves, pearl onions, fresh mushrooms, red

Taken from www.cookbooks.com/Recipe-Details.aspx?id=996522 (may not work)