My Favorite Beef Bourguignonne

• 1 1/4 lb. boneless chuck
• 12 small pearl onions, peeled
• 2 Tbsp. butter
• 2 slices bacon, diced
• 2 Tbsp. flour
• 1 c. California Burgundy
• 2 c. beef stock
• 1 tsp. tomato paste
• 1 clove garlic, minced
• 1 carrot, diced
• salt
• pepper
• 4 oz. small mushrooms
• chopped parsley

1. Cut meat into 1 1/2-inch pieces.
2. In large skillet or Dutch oven, brown onion in butter.
3. Add bacon and brown.
4. Set aside onion and bacon.
5. Add meat; brown on all sides.
6. Stir in flour; cook for 1 minute.
7. Stir in Burgundy, beef stock, tomato paste, garlic and carrot.
8. Season with salt and pepper.
9. Cover; simmer 1 1/2 hours. Add onions and bacon; cook 1/2 hour longer.
10. Add mushrooms; cook 15 minutes longer.
11. Serve sprinkled with chopped parsley.
12. Makes 4 servings.

boneless chuck, pearl onions, butter, bacon, flour, california, beef stock, tomato paste, clove garlic, carrot, salt, pepper, mushrooms, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=996474 (may not work)