| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef | 4 | Servings | |
INGREDIENTS
| 6 | Strips Bacon | |
| 3 | lb | Beef; cut in cubes |
| 1 | Carrot; sliced | |
| 1 | Onion; sliced | |
| 3 | tb | Flour |
| 1 | ts | Salt |
| 1 | cn | Beef broth |
| 2 | c | Burgundy |
| 1 | tb | Tomato paste |
| 2 | Cloves garlic | |
| 1/2 | ts | Thyme |
| 1 | Bay leaf | |
| 1/2 | lb | Mushrooms |
INSTRUCTIONS
Cook bacon crisp. Brown beef in drippings and remove. Saute carrot and onion and remove. Blend in flour and seasonings. Add broth. Cook, stirring constantly until slightly thickened and smooth. Add wine, paste, herbs and return bacon, meat and carrots to pan. Cover and cook gently for 2 hours, or until meat is tender and flavors blended. Add mushrooms and onions during last 1/2 hour. Optional: May add bag of frozen baby carrots and bag of frozen baby onions during last 1/2 hour. Recipe by: Key Gourmet Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on Feb 20, 1998
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