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Beef Bourguignon


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6 strips bacon, cut into 1- to 2-inch pieces

3 pounds beef rump, cut into 1-inch cubes

1 large carrot, peeled and sliced

1 medium onion, sliced

1 teaspoon salt

1/2 teaspoon pepper

3 tablespoons flour

10 ounces beef broth, can condensed

2 cups red or Burgundy wine

1 tablespoon tomato paste

2 cloves garlic, minced

1/2 teaspoon whole thyme

1 whole bay leaf

1/2 pound white onions, peeled

1 pound fresh mushrooms, sliced

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