BEEF BURGUNDY

2 lbs. beef chuck or round
2 tbsps. flour, salt and pepper
2 tbsps. oil
l cup shopped lean bacon
l5 to l8 small white onions
5 or 6 small carrots
l clove garlic, crushed
l tbsps. tomato paste
l/4 cup red wine
l cup beef broth or bouillon
l cup sliced mushrooms
Preheat oven to 250. Cut meat into 2″ cubes; dredge with flour mixed
with s&p. Heat oil in skillet. Saute meat until well browned; remove
to casserole. Saute bacon in skillet a few mins. Add onions, carrots
and garlic; cook until onions begin to brown. Put bacon and veggies
into casserole with meat.
Stir remaining flour into fat left in skillet; cook until it begins
to brown. Add tomato paste, wine, and broth; stir until boiling.
Taste for seasoning; pour over mushrooms; cook l5 to 20 more mins.
Serve with lima beans, green peas, or other veg and garlic bread.
Serves 5 to 6.