Beef Bourguignon - chuck roast

Method

• Cut roast into 1 inch cubes.
• Heat oven to 325 degrees.
• Cut bacon slices into 1/2 inch strips and cook slowly in a large dutch oven until crisp.
• Set aside drained bacon.
• Brown roast cubes on all sides in bacon fat, then remove meat from pan and set aside.
• Add flour to fat remaining in the pan; stir over medium heat until flour is browned.
• Carefully add broth and red wine to pan, whisking contents to avoid lumps.
• Add bay leaf, thyme, pepper and simmer until slightly thickened, about 5 minutes.
• Stir often.
• Return bacon and meat to pan.
• Cover and bake at 325 for about 1 1/2 hours.
• Remove from oven and stir in onions and button mushrooms.
• If sauce is too thick, thin with water or wine.
• Return to oven and cook until meat is very tender and vegetables are cooked, about an hour.