French Beef Casserole

• 1 1/2 lb. lean beef shoulder, cut into 1 1/2-inch cubes
• 1 lb. can tomatoes
• 6 oz. can large mushrooms
• bacon drippings and butter
• 1 lb. carrots, cut in 2-inch squares
• 1 1/2 c. sliced celery
• salt
• pepper
• 1 tsp. tarragon
• 4 1/2 Tbsp. flour
• 1 tsp. dried basil
• 3 Tbsp. instant minced onions

1. Sprinkle meat with salt, pepper and 1 1/2 tablespoons flour. Brown in 2 tablespoons butter and bacon fat.
2. Place in big casserole.
3. Put 3 tablespoons flour in skillet with remaining fat and add juices from tomatoes and mushrooms.
4. Stir until thickens. Pour over meat; add drained tomatoes, cover and bake for 1 hour at 325u0b0.
5. Take out and add other vegetables, plus instant minced onion, tarragon and basil leaves.
6. Re-cover and bake 1 hour at 325u0b0.
7. Cool; add mushrooms and refrigerate.
8. To serve, heat oven to 350u0b0 and bake for 45 minutes.

lean beef shoulder, tomatoes, mushrooms, bacon, carrots, celery, salt, pepper, tarragon, flour, basil, onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1045128 (may not work)