Beef Bourguignon

• 1/4 lb. bacon, diced
• 3 lb. beef round, cut in cubes
• 1 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 doz. small white onions
• 6 small carrots, sliced
• 1 clove garlic, crushed
• 2 Tbsp. flour
• 2 c. red wine
• 1 c. beef bouillon
• 6 sprigs parsley
• 2 ribs celery leaves
• 1 large bay leaf
• 1 doz. small mushrooms
• 3 Tbsp. butter
• parsley

1. Saute bacon in Dutch oven until browned.
2. Remove and reserve. Sprinkle beef with salt and pepper and saute a few pieces at a time in bacon drippings until well browned on all sides.
3. Add onions and carrots and saute until lightly browned.
4. Pour off all fat.
5. Add garlic.
6. Sprinkle meat with two tablespoons of flour; toss.
7. Add wine and bouillon.
8. Tie parsley, celery and bay leaf together with string.
9. Add to meat and simmer until fork-tender.

bacon, beef round, salt, pepper, white onions, carrots, clove garlic, flour, red wine, beef bouillon, parsley, celery, bay leaf, mushrooms, butter, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=915992 (may not work)