Beef Burgundy And Biscuits Recipe

• 2 lbs. beef boneless chuck eye or possibly rolled rump roast, cut into 1 inch cubes
• 1/4 c. all-purpose flour
• 2 tbsp. olive or possibly vegetable oil
• 1 clove garlic
• 1 1/4 c. red Burgundy or possibly other dry red wine
• 2 teaspoon instant beef bouillon
• 1/2 sm. bay leaf
• 3 slices bacon, diced
• 18 sm. white onions
• 3 tbsp. tomato paste
• 1/2 teaspoon dry thyme leaves
• 1/2 to 1/4 teaspoon grnd pepper
• 2 c. Bisquick baking mix
• 2/3 c. lowfat milk
• Paprika

1. Heat oven to 325 degrees.
2. Coat beef with flour.
3. Heat oil in Dutch oven.
4. Cook beef till brown.
5. Add in garlic; cook 1 minute.
6. Remove garlic and fat.
7. Add in wine and sufficient water to cover beef.
8. Stir in bouillon and bay leaf.
9. Cover and bake 2 hrs.
10. Fry bacon till limp.
11. Add in onions; cook till light brown.
12. Stir bacon and onions into beef.
13. Cover and bake till beef is tender, about 40 min.
14. (Add in wine or possibly water during baking if necessary.)
15. Stir in tomato paste, thyme and pepper.
16. Mix baking mix and lowfat milk till dough forms; beat vigorously till stiff (30 seconds).
17. Drop by spoonfuls onto beef mix; sprinkle with paprika.
18. Bake till biscuits are golden, about 15 min.
19. Makes 4 to 5 servings.

beef, allpurpose, olive, clove garlic, red burgundy, instant beef bouillon, bay leaf, bacon, white onions, tomato paste, thyme, grnd pepper, bisquick baking mix, milk, paprika

Taken from cookeatshare.com/recipes/beef-burgundy-and-biscuits-28319 (may not work)