Beef Bourguignon

My Sister made this for me this nasty, cold, rainy weekend. It's very hearty and warms your gizzards. Here's the recipe:

Beef Bourguignon

4 lbs eye round roast 1" cubes

1 lb bacon fried crisp, crumbled

Large pack fresh mushrooms, stems trimmed, sliced

Very large onion, medium chop

Garlic, minced (go wild with it)

¼ cup fresh parsley

2 cans Golden Mushroom Soup

¾ cup Burgundy

1 Cup water

Flat egg noodles

Salt and pepper

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Fry bacon, remove and brown meat in the fat.

Add onion and garlic and let cook for a while with meat.

Add crumbled bacon, soup, water, wine, mushrooms, parsley.

Cover, cook until meat is very tender. (We use a crock pot

on low for @ 10 hrs, checking seasonings along the way).

Serve over your favorite pasta (flat noodles for us).

Twist bread or St. Joseph bread is ideal for mop up.

After cooking, you may want to refrigerate for a day or so to bring remaining fats to the top for
easy removal and to allow the flavors to develop.