Beef Burgundy

Total Time: 5 hrs Preparation Time: 1 hr Cook Time: 4 hrs

Ingredients

• Servings: 8
• 3 ounces salt lamb, cut into 1/2 inch cubes
• 8 slices bacon
• 2 1/2 lbs beef sirloin, cut in 1 1/2 in cubes
• 2 tablespoons flour
• 1 cup beef stock
• 1 cup burgundy wine
• 2 bay leaves
• 1 tablespoon parsley
• 1/4 teaspoon pepper
• 1/4 teaspoon thyme
• 1/4 teaspoon sage
• 1/2 teaspoon salt
• 1 lb pearl onion, peeled
• 4 carrots, in 1 inch slices
• 4 ounces small mushrooms
• noodles or rice

Recipe

• 1 brown salt lamb in a large skillet. put into a 3 1/2-quart oven-safe casserole.
• 2 fry bacon until lightly crisp. cut into small pieces and add to the salt lamb.
• 3 drain bacon fat and reserve.
• 4 brown 1/2 the beef in 2 t. of the bacon fat.
• 5 remove beef to the casserole. repeat with remaining beef cubes.
• 6 mix flour with 2 t. bacon fat. cook on med-low. stir until well browned.
• 7 remove from heat; stir in beef stock and wine. return to heat and bring to a boil; reduce heat and simmer until thickened.
• 8 add seasonings. stir, pour over the meat mixture in casserole.
• 9 cover and bake at 375° for 1 1/2 hours. remove from heat and add the vegetables. cover and bake for 1 1/2 hours longer.
• 10 remove bay leaves.
• 11 serve with rice or flat noodles.
• 12 for oamc: after all has cooled, put some noodles and some of the beef mixture into freezer ziplock bags or use a vacuum sealer after slightly frozen. to cook: boil in bag or microwave. **i do this a lot with this recipe and its fantastic**.