Dutch Burgundy Beef

Ingredients:

3 slc Bacon, cut in 2" pieces

3 lb Beef round steak, cut in 1" cubes

2 cup Burgundy or dry red wine

1/2 cup Water

1 can(10.5-oz) condensed beef broth

1/2 tsp Dried thyme leaves

1 Clove garlic, minced

1 Bay leaf

16 sm Boiling onions or

1 jar(16-oz) small onions, drained

16 Baby carrots or

5 Carrots, cut into 2" pieces

2 tbl Margarine or butter, softened

3 tbl Flour

2 tbl Chopped fresh parsley, if desired

Cooking Instructions:

Heat oven to 350 degrees. In ovenproof Dutch oven or large saucepan, cook bacon over medium heat until crisp. Remove bacon from Dutch oven; drain and set aside. Return bacon drippings to Dutch oven. Add beef to bacon drippings; cook over medium-high heat until browned. Stir in wine, water, broth, thyme, garlic and bay leaf; cover. Bake at 350 for 2 hours, stirring occasionally. Add reserved bacon, onions and carrots. Cover; bake an additional 1 to 1-1/2 hours or until meat and vegetables are tender, stirring occasionally. Remove from oven; discard bay leaf. Remove meat and vegetables from Dutch oven; keep warm. To make gravy, in small bowl combine margarine and flour; gradually add about 1/2 cup hot cooking liquid, stirring until smooth. Stir flour mixture into remaining liquid in Dutch oven; cook over medium heat until mixture thickens, stirring constantly. Add meat and vegetables; heat thoroughly. Sprinkle with parsley.

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