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Beef Burgundy


  • Serves 6-8.


  • 2 lbs. beef chuck or round
  • 2 Tablespoons flour
  • Salt and pepper
  • 2 Tablespoons olive oil
  • 1 cup chopped lean bacon
  • 2 onions, chopped
  • 5 carrots
  • 1 clove garlic, crushed
  • 1 Tablespoon tomato paste
  • 1/4 cup red wine
  • 1 cup beef broth or bouillon
  • 1 cup sliced mushrooms


Preheat oven to 350°. Cut meat in 2-inch cubes and dredge in flour mixed with a pinch of salt and pepper. Heat oil and sauté meat until well-browned and remove to casserole. Sauté bacon and add onions, carrots, and garlic. Cook until onions begin to brown. Put bacon and vegetables in casserole with meat. Stir remaining flour into fat left in skillet and cook until it begins to brown. Add tomato paste, wine, and broth. Stir until boiling. Pour over meat and vegetables. Cover and bake about three hours. Add mushrooms and continue baking an additional 20 minutes. Stir and serve.

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