Beef Burgundy - cooking recipe

Ingredients

2 lb. beef chuck steak
2 Tbsp. flour
salt and pepper
2 Tbsp. oil
1 c. lean bacon, chopped
15 to 18 small white onions
5 to 6 small carrots
1 clove garlic, crushed
1 Tbsp. tomato paste
3/4 c. red wine
1 c. beef broth
1 c. mushrooms, sliced

Preparation

Heat oven to 250\u00b0.
Cut meat into 2-inch cubes; dredge with flour mixed with salt and pepper.
Heat oil in skillet.
Saute meat until well browned, remove to casserole.
Saute bacon in skillet a few minutes.
Add onions, carrots and garlic and cook until onions begin to brown.
Put bacon and vegetables into casserole with meat.
Stir remaining flour into fat left in skillet, cook until it begins to brown.
Add tomato paste, wine and broth; stir until boiling.
Taste for seasoning; pour over meat and vegetables.
Cover tightly; cook for 3 hours.
Add mushrooms; cook 15 to 20 minutes longer.