Stewart'S Beef Burgundy

• 6 strips bacon, cooked
• 3 lb. beef rump or chuck, cubed
• 4 large carrots, 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 Tbsp. whole thyme
• 1 bay leaf
• 1/2 lb. small white onions, peeled
• 1 lb. mushrooms, sliced and sauteed
• 1/2 c. Burgundy wine
• 1 1/2 tsp. salt
• 1/8 tsp. pepper

1. Cook bacon in a large skillet.
2. Remove and drain and add beef cubes and brown well in bacon grease.
3. Remove beef and put in crock-pot or large pot.
4. Brown carrots and sliced onion.
5. Season with salt and pepper.
6. Stir in flour; add broth and mix well.
7. Add to pot.
8. Put in remaining ingredients and bring to a boil, then simmer over low heat for 3 hours or on low in crock-pot for 8 hours.

bacon, beef rump, carrots, onion, flour, condensed beef broth, tomato paste, garlic, thyme, bay leaf, white onions, mushrooms, wine, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=726025 (may not work)