Title: Burgundy beef
 Categories: Meat
      Yield: 10 Servings
 
      3 sl Bacon; cut in 2" pieces
      3 lb Beef round steak; cut in 1"
           -cubes
      2 c  Burgundy or dry red wine
    1/2 c  Water
      1 cn (10.5-oz) condensed beef
           -broth
    1/2 ts Dried thyme leaves
      1    Clove garlic; minced
      1    Bay leaf
     16 sm Boiling onions -or-
      1    Jar (16-oz) small onions;
           -drained
     16    Baby carrots -or-
      5    Carrots; cut into 2" pieces
      2 tb Margarine or butter;
           -softened
      3 tb Flour
      2 tb Chopped fresh parsley; if
           -desired
 
  Heat oven to 350 degrees. In ovenproof Dutch oven or large saucepan,
  cook bacon over medium heat until crisp. Remove bacon from Dutch
  oven; drain and set aside. Return bacon drippings to Dutch oven. Add
  beef to bacon drippings; cook over medium-high heat until browned.
  Stir in wine, water, broth, thyme, garlic and bay leaf; cover. Bake
  at 350 for 2 hours, stirring occasionally. Add reserved bacon, onions
  and carrots. Cover; bake an additional 1 to 1-1/2 hours or until meat
  and vegetables are tender, stirring occasionally. Remove from oven;
  discard bay leaf. Remove meat and vegetables from Dutch oven; keep
  warm. To make gravy, in small bowl combine margarine and flour;
  gradually add about 1/2 cup hot cooking liquid, stirring until
  smooth. Stir flour mixture into remaining liquid in Dutch oven; cook
  over medium heat until mixture thickens, stirring constantly. Add
  meat and vegetables; heat thoroughly. Sprinkle with parsley. Makes
  ten 1-cup servings.
  
  CALORIES: 290     SODIUM: 280MG
  
  CHOLESTEROL: 70MG    FAT: 12G
  
  CARBOHYDRATE: 9G     SAT:  4G
  
  From , a Pillsbury Classic Cookbook.  Downloaded