Royal Beef Bourguignon

• 2 pounds beef, round steak cubed
• 3 tablespoons flour, all-purpose
• 1/2 cup sherry dry
• 5 slices bacon
• 24 small onions peeled
• 1 pound mushrooms
• 3/4 cup consomme
• 1/4 cup water
• 1 cup burgundy wine
• 2 tablespoons tomato paste
• 2 each bay leaves
• 1 pinch chives
• 1 pinch tarragon leaves
• 1 pinch parsley leaves chopped

1. Brown steak in butter in a heavy Dutch oven.
2. Combine flour and sherry, stirring until well blended; stir into Dutch oven.
3. Cook gacon until crisp; drain, reserving drippings.
4. Crumble bacon, and add to steak.
5. Saute onions in bacon drippings until tender; remove with a slotted spoon, and add to steak.
6. Saute mushrooms in remaining bacon drippings; drain well, and set aside.
7. Add remaining ingredients, except mushrooms, to steak; cover and simmer over low heat 1 1/2 hours.
8. Add mushrooms; cover and simmer an additional 30 minutes.

beef, flour, sherry dry, bacon, onions, mushrooms, consomme, water, burgundy wine, tomato paste, bay leaves, chives, tarragon, parsley

Taken from recipeland.com/recipe/v/royal-beef-bourguignon-47051 (may not work)