Beef Bourguignon

• 1/4 lb. diced salt pork
• 2 lb. lean beef chuck, rump or round, cut in 2-inch chunks
• 1/2 tsp. salt
• freshly ground pepper
• 2 Tbsp. flour
• 1 1/2 c. dry red wine
• 1 1/2 c. water
• herb bouquet: 1 carrot, sprig of parsley, 1 bay leaf and 1/2 tsp. thyme
• 1 crushed clove garlic
• 1 lb. small white onions
• 1/2 lb. fresh mushrooms
• minced parsley

1. Fry salt pork until crisp; drain.
2. In 2 tablespoons of drippings, brown beef slowly on all sides.
3. Sprinkle with salt, few grindings of pepper and flour.
4. Toss to coat evenly.
5. Place in heavy 2-quart casserole; add salt pork.
6. To frying pan, add wine, water, herb bouquet and garlic.
7. Bring to boil; pour over meat. Cover tightly.
8. Cook in 350u0b0 oven until tender, about 2 hours. Skim off all fat.
9. Saute raw onions and mushrooms in a little of the fat a few minutes.
10. Add onions to beef; cook 30 minutes.
11. Add mushrooms and cook 10 minutes.
12. Adjust seasonings.
13. Top with parsley.
14. Serve over noodles or potatoes and your favorite vegetables surrounding it.

salt pork, lean beef chuck, salt, freshly ground pepper, flour, red wine, water, herb bouquet, clove garlic, white onions, fresh mushrooms, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=415543 (may not work)