Hearty Beef Burgundy

By Danielle-2

Ingredients

• 4 slices bacon, diced
• 1 1/2 lbs stew meat
• 1 small onion chopped
• 1/4 cup flour
• 2 tbsp flour
• 1 can beef broth
• 2 cups baby carrots
• 1 cup frozen pearl onions
• 1 pkg whole mushrooms
• 1 cup dry red wine or beef broth
• 1 tbsp tomato paste
• 1/2 tsp salt
• 2 tbsp butter softened

Preparation

Step 1

Preheat oven to 350. Cook bacon in 4 qt dutch oven until crisp. Remove bacon and set aside. Add meat to drippings in pot; cook until browned on all sides. Add chopped onion; cook until softened. Stir in 1/4 cup flour. Add beef broth, cook stirring constantly until thickened. Stir in bacon, carrots, pearl onions, mushrooms, wine, tomato paste and salt.

Cover pot and bake, stirring once until meat fork-tender, about 1.5 hours.

Combine remianing flour and butter in small bowl; mix until a smooth paste forms. Place pot on stove top. Drop flour mixture over stew, a little at a time. Cook over low heat, stirring constantly until gravy has thickened, 2-3 minutes.

***Serve over egg noodles.