Stewart'S Beef Burgundy - cooking recipe

Ingredients

6 strips bacon, cooked
3 lb. beef rump or chuck, cubed
4 large carrots, peeled and sliced
1 medium onion, sliced
3 Tbsp. flour
1 (10 oz.) can condensed beef broth
1 Tbsp. tomato paste
2 cloves garlic, minced
1/2 to 1 Tbsp. whole thyme
1 bay leaf
1/2 lb. small white onions, peeled
1 lb. mushrooms, sliced and sauteed
1/2 c. Burgundy wine
1 1/2 tsp. salt
1/8 tsp. pepper

Preparation

Cook bacon in a large skillet.
Remove and drain and add beef cubes and brown well in bacon grease.
Remove beef and put in crock-pot or large pot.
Brown carrots and sliced onion.
Season with salt and pepper.
Stir in flour; add broth and mix well.
Add to pot.
Put in remaining ingredients and bring to a boil, then simmer over low heat for 3 hours or on low in crock-pot for 8 hours.