Terry'S Burgundy Beef Stew

• 4 strips bacon
• 3 lb. lean beef (stew)
• 1/2 lb. small white onions
• 3 Tbsp. flour (all-purpose)
• 1 1/2 c. red wine
• 3 Tbsp. brandy
• 2 cloves garlic
• 1/8 tsp. marjoram
• 1/8 tsp. thyme
• 4 carrots, chopped
• 1 lb. sauteed mushrooms

1. Saute bacon.
2. Remove and save.
3. Season and flour beef cubes. Brown in bacon drippings.
4. Place in casserole with boiling beef stock, water and wine.
5. Put in oven.
6. Add spices including 1 onion impaled with garlic cloves.
7. Brown onions in drippings.
8. Continue to saute.
9. Add wine from time to time.
10. Reserve 1 cup wine.
11. Add onions last 1/2 hour.
12. Before serving, add mushrooms, last cup of wine and crumbled bacon.
13. Bake in 3-quart casserole at 325u0b0 for 2 1/2 to 3 hours.

bacon, lean beef, white onions, flour, red wine, brandy, garlic, marjoram, thyme, carrots, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1046180 (may not work)