Beef Burgundy

Beef Burgundy 
Ingredients:

• 5 slices bacon, chopped
• 1 cup chopped yellow or white onions
• 3 medium carrots, cut into 1/4-inch slices
• 1/4 cup finely chopped celery
• 2 pounds beef chuck, cubed
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 teaspoons dried parsley
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried crushed rosemary
• 1/16 teaspoon ground allspice (scant pinch)
• 1 tablespoon all-purpose flour
• 1 teaspoon tomato paste
• 1 1/2 cups cleaned, coarsely chopped mushrooms
• 1 cup burgundy, or dry red wine
• 1/2 cup beef stock

Preparation:

1. In a large saucepan over high heat, cook the bacon until it turns crisp. Transfer the bacon to a paper-towel-lined plate to drain.
2. Pour all but 2 tablespoons of bacon grease from the pan. Saute the onions, carrots, and celery in the bacon grease for 5 minutes, until the vegetables turn soft. 
3. Transfer them to a bowl with a slotted spoon and set it aside for a moment.
4. Season the beef with the salt and pepper and brown it in the remaining bacon grease. Once all sides of the beef are browned, sprinkle the parsley, thyme, rosemary, allspice, and flour over the beef. Stir in the tomato paste and cook the spiced beef for 1 minute.
5. Add the mushrooms, cooked vegetables, crisped bacon, wine, and beef stock into the pan with the beef, and then cook the mixture over low heat, covered, for 1 hour and 15 minutes. The beef Burgundy is done when the meat and vegetables are tender and the sauce is thickened.

                                                                      Enjoy! :)

Credit for this recipe goes to this site.
http://frenchfood.about.com/od/maindishes/r/easybeefburg.htm