Beef, Burgundy Style

Ingredients

• 3 tablespoons add carrot and onion to bacon fat . cook 
• 1  bay leaf 
• 1 cup beef broth 
• 2 pounds beef round cut into 3 inch pieces
• 4 servings herb bouquet (Bouquet Garni)
• 0.3 cup butter 
• 1 teaspoon beef demi glace 
• 3 tablespoons flour all-purpose
• 12  mushrooms fresh sliced
• 1 tablespoon parsley fresh chopped for garnish
• 3 sprigs rosemary fresh
• 1 sprig thyme leaves fresh
• 1.5 cups onions chopped
• 3 tablespoons sherry wine 
• 1 tablespoon tomato paste 
• 1 cup burgundy wine 

Equipment

• bowl
• frying pan
• casserole dish
• cheesecloth

Directions

1. In a small bowl, mix together beef broth, flour, tomato paste and demi glace; set aside.
2. Heat bacon drippings in a large heavy skillet over medium heat.
3. Add beef, and cook until brown on all sides.
4. Remove beef from skillet; set aside. Stir the sherry wine into the skillet.
5. Place parsley, rosemary, thyme, and bay leaf in a square of cheesecloth.
6. Place herb bouquet in sauce.
7. Return beef to skillet. Cover, and simmer over low heat for about 3 hours, or until beef is tender.
8. Melt butter in a small skillet over medium heat.
9. Saute mushrooms until lightly browned.
10. Add to meat in the skillet, and continue cooking 15 minutes. Discard bouquet garni.
11. Serve in a casserole dish, sprinkled with parsley.