Burgundy Beef - cooking recipe

Ingredients

3 slices bacon, cut into 2-inch pieces
2 c. burgundy or dry red wine
1/2 tsp. thyme leaves
1 garlic clove, minced
16 baby carrots or 5 carrots, cut into 2-inch pieces
2 Tbsp. flour
hot cooked rice or noodles
3 lb. beef round steak, cut into 1-inch cubes
1/2 c. water
10 1/2 oz. can condensed beef broth
1 bay leaf
16 small boiling onions or 16 oz. can small onions, drained
2 Tbsp. chopped fresh parsley (if desired)
2 Tbsp. margarine or butter, softened

Preparation

Heat oven to 350\u00b0.
In ovenproof Dutch oven, cook bacon until crisp.
Remove bacon; reserve bacon drippings.
Drain bacon on paper towels.
Brown beef in bacon drippings.
Stir in wine, water, beef broth, thyme, garlic and bay leaf.
Cover; bake at 350\u00b0 for 2 hours, stirring occasionally.
Add bacon, onions and carrots.
Cover; bake for an additional 1 to 1 1/2 hours or until meat and vegetables are tender, stirring occasionally.
Remove from oven; remove bay leaf.
Remove meat and vegetables; keep warm.
In small bowl, combine margarine and flour.
Gradually add about 1/2 cup cooking liquid, stirring until smooth.
Add flour mixture to remaining liquid.
Cook over medium heat until mixture thickens, stirring constantly.
Add meat and vegetables; heat thoroughly.
Serve over hot cooked rice or noodles.
Sprinkle with parsley.
Makes 8 servings.