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Burgundy Beef




Source of Recipe


Frazier Cook Book


List of Ingredients




2 lbs. beef arm/shoulder roast, cut into cubes
3 stripes bacon
1/2 cup water
1 beef bouillon cube
1/2 cup Burgundy wine
1/2 tsp. salt
1 clove of garlic
1 medium onion, sliced
1/8 tsp. pepper
1/4 tsp. oregano
1 bay leaf
1/2 tsp. thyme
1 can mushrooms

Recipe




1. Marinate meat in wine overnight.
2. Brown bacon in a Dutch oven or a covered casserole dish, remove bacon and set aside leaving some of the bacon fat.
3. Brown meat in a bit of the bacon fat. Sprinkle the meat with some flour to make gravy and add water, bouillon, wine and salt. Bring to a boil and simmer for 15 minutes. Saute' onions and garlic in some bacon fat and add to casserole along with the other spices. Cover and bake at 300F for 2 hours.

SERVES 4



Serve over rice or noodles.