Beef And Mushroom Pie

• 2 slices bacon
• 3 lb. beef chuck, cut into 1 1/2-inch cubes
• 1 large onion, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, crushed
• 1 c. beef broth
• 1 c. red wine
• 1/2 tsp. sweet marjoram
• 1 bay leaf
• salt and pepper
• pastry for 2-crust pie
• 1/2 lb. mushrooms
• 2 Tbsp. butter
• lemon juice

1. Fry bacon slowly in large, heavy skillet.
2. Remove when cooked, crumble and set aside.
3. Heat skillet until almost smoking, brown the beef cubes a few at a time on all sides.
4. Place beef and crumbled bacon in casserole and keep warm.
5. When all the beef has been browned, add the chopped vegetables to the skillet, reduce heat and cook until wilted.
6. Stir in 2 tablespoons flour, cook for a minute or two, add the wine, broth and seasonings; bring to boil, stirring to smooth out sauce.
7. Pour over beef, cover closely and simmer in a 325u0b0 oven about two hours or until meat is tender. Make certain it does not boil.
8. Remove casserole from oven and cool.
9. (This is best made the day before baking the pie to facilitate removal of excess fat.)

bacon, beef chuck, onion, carrot, celery, garlic, beef broth, red wine, sweet marjoram, bay leaf, salt, pastry, mushrooms, butter, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=386018 (may not work)