Chuck Bourguignoine

• 2 12 lbs chuck roast
• 6 slices bacon, cooked,crumbled
• 1 14 cups water
• 12 cup dry red wine, burgundy
• 2 cloves garlic, minced
• 1 large bay leaf
• 12 can beef broth
• 4 medium carrots, cut in half
• 1 can mushroom
• 2 tablespoons flour

1. Trim fat from chuck, cut into 1 1/2" cubes.
2. In large heavy pan, brown in bacon drippings.
3. Pour off fat.
4. Sprinkle with salt and pepper.
5. Add bacon, soup, 1 c.
6. water, wine, garlic, bay leaf.
7. Cover; simmer 1 hour; stir now and then.
8. Add carrots, onions, mushrooms.
9. Cover, simmer 1 hour or until tender.
10. Remove bay leaf.
11. If thickens, gradually blend 1/4 c.
12. water and flour into juice.
13. Remove meat mixture and make gravy.
14. (If no gravy, it's just as moist with only the juice poured over rice.
15. Make sure enough of original scrapings are there for gravy if you use it).

chuck roast, bacon, water, red wine, garlic, bay leaf, beef broth, carrots, mushroom, flour

Taken from www.food.com/recipe/chuck-bourguignoine-92966 (may not work)