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Oven-Baked Beef Borganion

by Tony Harding

2-3 pounds of chuck roast or London broil
4 slices of bacon
1 cup flour
1 teaspoon salt
½ teaspoon pepper
2 tablespoon olive oil
2 large onions, sliced
4 to 5 large carrots, sliced
8 ounces fresh mushrooms, sliced
8 ounces Burgundy wine
8 ounces beef broth
1 teaspoon marjoram
1 teaspoon thyme
directions
Cut chuck roast or London broil into bite size pieces. Remove as much fat as possible. Set aside.

Cook bacon in a skillet until crisp. Remove to drain on paper towels. Set aside but don’t clean this skillet.

In a shallow bowl combine flour, salt, and pepper. Coat the meat pieces.

Add olive oil to the skillet in which the bacon was cooked and then add the meat browning each thoroughly. Transfer meat to a baking dish. Drain all but 2 to 3 tablespoon of fat from the skillet.

Slice onions and sauté in the skillet until tender. Slice carrots and mushrooms and add to the skillet along with wine. Let this come to a boil and allow to cook 1 minute. Add beef broth and seasonings. Transfer this to the baking dish, cover with aluminum foil, and bake at 350 degrees F for 1 1/2 to 2 hours. Keep checking to make sure it doesn’t dry out. (If it does add a little water.)

suggestions
Garnish with crumbled bacon, a little chopped fresh green onion, or fresh chives.

Serve over noodles, rice or mashed potatoes.