Every Man'S Beef Burgundy

• 2 lbs. chuck steak (1 inch thick)
• instant unseasoned meat tenderizer
• 4 slices bacon
• salt and pepper to taste
• 1 (10 1/2 oz.) can beef broth
• 1 Tbsp. Worcestershire sauce
• 1 c. dry red wine
• 3/4 c. water
• 2 cloves garlic, minced
• 1 bay leaf
• 1 large onion, quartered
• 4 medium carrots, cubed
• 1 (4 oz.) can sliced mushrooms, undrained

1. Cut steak into 1 inch cubes; sprinkle with meat tenderizer, following label directions.
2. In large skillet, cook bacon until crisp.
3. Remove bacon, crumble and set aside.
4. Quickly brown meat in bacon fat; drain off excess fat.
5. Season meat to taste with salt and pepper.
6. Add broth, wine, water, garlic, bay leaf, and bacon.
7. Cover and simmer 50 minutes or until vegetables are tender.
8. Thicken liquid with thin flour and water paste to make gravy.
9. Serve with riced potatoes, hot noodles or rice.
10. Yield:
11. 6 servings.

chuck steak, tenderizer, bacon, salt, beef broth, worcestershire sauce, red wine, water, garlic, bay leaf, onion, carrots, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1007921 (may not work)