Beef Burgundy



2 slices bacon, diced
2 pounds round steak cut into 2 inch squares
2 Tbls flour
1 tsp kosher salt
1 package beef stew seasoning mix
1 cup Burgundy wine
1 cup water
1 Tbls tomato paste
12 small onions
4 ounces fresh mushrooms, sliced
16 cherry tomatoes

1. Saute bacon until almost crisp; remove. Coat meat with flour and salt. Saute in bacon fat and brown. Remove. In Dutch oven or large pot, mix beef stew seasoning mix, burgundy, water and tomato paste. Return bacon and meat to mixture. Cover and simmer for 45 minutes. Peel onions and add to mixture and simmer another 30 minutes. Add the mushrooms and tomatoes and simmer 5 minutes. Serve over rice or noodles.

Yield: 4-6 servings