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BURGUNDY BEEF




Source of Recipe


Frazier Cook Book






Recipe Introduction


Bake at 300F. Serves 4.





List of Ingredients



• 2 lbs. beef arm/shoulder roast, cut into cubes
  
• 3 stripes bacon
  
• 1/2 cup water
  
• 1 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
  






Instructions



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.
   






Final Comments


Serve over rice.