Beef Bourguignon

• 2 lb. beef chuck, diced
• 1/2 lb. mushrooms, sliced
• 1/4 c. butter
• 3 slices bacon, diced
• 2 Tbsp. flour
• 2 cloves garlic, crushed
• 1 Tbsp. tomato paste
• 1 1/4 c. sweet vermouth
• 1/4 tsp. salt
• 1/4 tsp. thyme
• 1 small bay leaf
• 1 peppercorn
• 1/2 lb. small white onions
• cherry tomatoes

1. Saute mushrooms in butter, remove from pan and set aside. Fry bacon until crisp; remove and set aside.
2. Add meat to dripping and brown well.
3. Blend in flour.
4. Add garlic, tomato paste, wine and seasoning.
5. Cover and simmer 2 hours.
6. Add onions, mushrooms and bacon; simmer 1 hour longer.
7. Garnish with cherry tomatoes and serve over noodles or rice.
8. Serves 8.

beef chuck, mushrooms, butter, bacon, flour, garlic, tomato paste, sweet vermouth, salt, thyme, bay leaf, peppercorn, white onions, cherry tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=39536 (may not work)