Beef Burgundy - Red Cooking Wine

• 4 ounces bacon, diced
• 1 pound beef, 1-inch cubes
• 1/2 teaspoon rosemary, chopped
• 2 cloves garlic, minced
• 4 tablespoons flour
• 1 cup Holland House Red Cooking Wine
• 1 cup beef stock
• 1 cup carrots, 1/2-inch coins
• 1 cup button mushrooms, sliced
• 1/2 cup pearl onions, frozen
• Serve with hot cooked noodles or crusty French bread. Great with roasted potatoes and a side of braised or wilted spinach.

1. In a large saucepan, cook the bacon until crisp.
2. Remove the bacon bits and reserve.
3. Add the beef and cook until browned on all sides.
4. Add the garlic and rosemary and saute for 1 minute.
5. Sprinkle with flour and cook until toasted.
6. Stir in the cooking wine and stock; bring to a boil.
7. Transfer to crockpot with the remaining ingredients except parsley.
8. Turn crockpot to high and cook for 6 hours, until the beef is tender.
9. Remove lid and heat for 30 to 60 minutes to thicken the sauce.
10. If you ever have leftover braised short rib or brisket, you can use the same method to stretch your leftovers.
11. Just skip the 6-hour step and bring the liquid to a simmer and cook until thick.

bacon, beef, rosemary, garlic, flour, beef stock, carrots, button mushrooms, pearl onions, noodles

Taken from www.foodnetwork.com/recipes/beef-burgundy-red-cooking-wine.html (may not work)