Beef Bourguignon - cooking recipe

Ingredients

1/4 lb. diced salt pork
2 lb. lean beef chuck, rump or round, cut in 2-inch chunks
1/2 tsp. salt
freshly ground pepper
2 Tbsp. flour
1 1/2 c. dry red wine
1 1/2 c. water
herb bouquet: 1 carrot, sprig of parsley, 1 bay leaf and 1/2 tsp. thyme
1 crushed clove garlic
1 lb. small white onions
1/2 lb. fresh mushrooms
minced parsley

Preparation

Fry salt pork until crisp; drain.
In 2 tablespoons of drippings, brown beef slowly on all sides.
Sprinkle with salt, few grindings of pepper and flour.
Toss to coat evenly.
Place in heavy 2-quart casserole; add salt pork.
To frying pan, add wine, water, herb bouquet and garlic.
Bring to boil; pour over meat. Cover tightly.
Cook in 350\u00b0 oven until tender, about 2 hours. Skim off all fat.
Saute raw onions and mushrooms in a little of the fat a few minutes.
Add onions to beef; cook 30 minutes.
Add mushrooms and cook 10 minutes.
Adjust seasonings.
Top with parsley.
Serve over noodles or potatoes and your favorite vegetables surrounding it.