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BEEF BURGUNDY

Source of Recipe


"Blueberries and Polar Bears" Cookbook






List of Ingredients



• 6 slices bacon
  
• 2 lb. boneless chuck beef roast
  
• 1/4 cup flour
  
• 1 tsp. seasoning or salt & pepper
  
• 2 garlic cloves, crushed (I use about 8)
  
• 3/4 cup chopped onion
  
• 1 cup red Burgundy wine
  
• 1 cup beef consommé
  
• 1 beef bouillon cube (1 tsp.)
  
• 2 bay leaves
  
• 1/4 tsp. ground thyme
  
• 1/8 tsp. ground cloves
  
• 1/2 cup sliced fresh mushrooms or 10 oz. can sliced mushrooms
  






Instructions



1. Pan fry bacon until crisp, remove from the frying pan and set aside. Cut the beef in bite-sized pieces. Dredge in flour seasoned with seasoning. Brown in bacon drippings in the frying pan. Remove to a Dutch oven. To the frying pan, add garlic and onions and brown slightly. Add to the beef in the Dutch oven. Add the wine, consommé, bouillon, bay leaves, thyme and cloves. Cover and simmer for 1 ½ - 2 hours. Fifteen minutes before the beef is cooked, add the mushrooms and remove the bay leaves. Spoon the beef into a serving dish and crumble the bacon over the top. Serves 6. Great served with rice or noodles.