Beef Burgundy - cooking recipe

Ingredients

3 lb. lean beef, cut in 1 1/2-inch cubes
3 Tbsp. bacon drippings or oil
3 Tbsp. butter
2 medium onions, coarsely chopped
1/2 lb. mushrooms (optional)
3 c. water
3 beef bouillon cubes
1 1/2 c. Burgundy wine
1 clove garlic, minced
1 1/2 tsp. salt
1 Tbsp. fresh parsley, chopped
1 large bay leaf
1 tsp. thyme
1/4 tsp. fresh ground pepper
6 medium potatoes, peeled and quartered
6 medium carrots, peeled and cubed
10 small onions, skinned
1/2 c. celery, chopped

Preparation

Heat fat in heavy pot and brown meat.
Remove, saute onions and mushrooms in butter until limp.
Return meat and add water, wine, bouillon cubes, garlic, salt and herbs.
Bring to boiling point, reduce heat, cover and cook slowly for 1 1/2 hours.
Add potatoes, carrots, onions and celery.
Cook another hour.
Thicken gravy if desired.
Serves 6.