BEEF BURGUNDY

When I was growing up my mother decided that I should know how to cook. She beleived that once out on my own I would be living on hotdogs, hamburgers and boxed macaroni and cheese otherwise. So starting at an early age she put the task to me, once a week she would choose a recipe and I would have to make supper for the family. Not to be one to pussy-foot around teaching the basics, This was the "first" meal she had me make.

Have made this at home but have not made this for the Club,

Serves 7-8
6 slices of bacon 2 cloves of minced garlic
3 lbs beef - cubed 2 medium Bay leaves
1/3 cup flour 1/2 teaspoon salt
1 can tomato soup 1/8 teaspoon black pepper
1 can water 1 can beef broth
1 lb med carrots grated 1 cup Burgundy or dry red wine
1 1/2 lb small white onions

In a large skillet cook bacon, remove, crumble, and set aside.

Dust beef with flour and brown in bacon fat when done place meat in a 3 quart casserole.

Stir soups and water, into the skillet and mix with meat drippings,
add wine, garlic, salt, pepper, bay leaves, bacon and simmer.

When heated pour over meat in casserole. Cover and bake at 350 degrees for 1 hour.

Add carrots and onions and bake for additional 1hour.

Uncover and bake for 15 minutes to thicken.
Remove bay leaves,

Serve over noodles.