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Chuck Bourguigonne Recipe

Chuck Bourguigonne Recipe

2-1/2 lb. boned chuck roast, about 2 inches thick
6 slices bacon, cooked and crumbled (reserve drippings)
salt and pepper, to taste
1 can Campbell's beef broth
1-1/4 cups water
1/2 cup dry red wine
1 large bay leaf
2 large cloves garlic, minced
1/2 lb. (8) small whole white onions
4 medium carrots, cut in half
1/2 lb. (2 cups) sliced fresh mushrooms
2 tbsp. flour

Trim fat from roast and cut into 1-1/2" cubes. In large heavy pan, brown cubes in bacon drippings; drain. Sprinkle with salt and pepper. Add bacon, beef broth, 1 cup water, wine, garlic and bay leaf. Cover and simmer for 1 hour, stirring now
and then. Add onions, carrots and mushrooms; cover and simmer 1 hour, or until tender.

Remove bay leaf. To thicken, gradually blend 1/4 cup water into flour. Put meat and vegetables to one side and slowly stir in the flour mixture into sauce. Cook, stirring, until thickened.
Makes 4 servings.
Judy Alaska

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