Beef Burgundy Stew

• 1 Tbsp. oil
• 1 c. raw bacon, chopped
• 3 lb. lean beef, cut into medium pieces
• 1 Tbsp. salt
• 1/4 tsp. pepper
• 12 to 15 small onions
• 6 medium carrots, cut in pieces
• 2 shallots, chopped
• 1 clove garlic, crushed
• 2 Tbsp. flour
• 1 pt. red burgundy wine
• 1 c. beef stock (condensed beef broth works well)
• 3 sprigs parsley, finely chopped
• 2 stalks celery, halved
• 1 bay leaf
• pinch of ground thyme
• 1/2 lb. small fresh mushrooms
• 2 Tbsp. butter
• 1 tsp. lemon juice
• 1/8 tsp. salt
• dash of pepper

1. Preheat oven to 350u0b0.
2. In a large pan, heat the oil; add the bacon and saute until golden brown.
3. Remove from pan and set aside.
4. Season the 3 pounds of beef with 1 tablespoon salt and 1/4 teaspoon pepper.
5. Saute the beef, onions and carrots until golden brown.
6. Drain off the fat and add the shallots, garlic and the flour.
7. Mix well and allow to stand in the oven for a few minutes until the flour becomes golden brown.
8. Remove pan from oven and add the burgundy and the beef stock.
9. Be sure that the meat is covered by the liquid.
10. Add the parsley, celery pieces, the bay leaf and the thyme to the pot; bring to a boil and then cook over low heat for 2 hours or until meat is well done.
11. If the sauce is too thick, you may add a little stock to thin it out.
12. While all this is going on, saute the mushrooms in the butter on high heat for 3 minutes, then add lemon juice, salt and pepper.
13. Cook for 2 more minutes and add to beef.
14. When the beef is ready, remove the bay leaf and the 4 pieces of celery before serving.
15. Serve with boiled potatoes or noodles.

oil, bacon, lean beef, salt, pepper, onions, carrots, shallots, clove garlic, flour, red burgundy wine, beef stock, parsley, stalks celery, bay leaf, thyme, mushrooms, butter, lemon juice, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=782894 (may not work)