Burgundy Beef
| Yield: | 10 Servings |
| Categories: | Meat |
| 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 |
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