Beef Bourguignonne - cooking recipe

Ingredients

5 lb. chuck beef, cut in 2-inch cubes
1 1/4 c. flour
1/2 c. shortening
1/2 lb. bacon slices
2 cloves garlic
1/2 lb. carrots, chopped
1/4 lb. onions, chopped
2 bay leaves
2 Tbsp. freshly minced or 1 tsp. dried parsley
1 tsp. thyme
1/2 tsp. allspice
2 c. burgundy wine
2 lb. small onions
1/2 lb. sauteed mushrooms

Preparation

Roll beef cubes in flour.
Brown meat in shortening; drain off excess fat.
Place in Dutch oven.
Put the following in a skillet and cook until bacon is crisp: bacon, garlic, carrots, onions and parsley.
Add to meat in Dutch oven.
Add bay leaves, thyme, allspice and wine to meat with enough water to cover meat.
Cook 1 1/2 to 2 hours until meat is tender.
Brown 2 pounds small onions in shortening and cook, covered, until done.
Add to meat and serve.
Garnish with sauteed mushrooms.