3 lbs. beef, rump or round, cut into 2-inch cubes
2-1/2 cups chopped onion
3 chopped green onions
1 garlic clove, minced or crushed
1 small carrot, sliced in circles
1/4 lb. salt pork, diced
1/4 cup all-purpose flour
2 small bay leaves
1 tbsp. tarragon vinegar
1/8 tsp. thyme
3 tbsp. chopped parsley
2-1/2 tsp. salt
1-1/2 cups burgundy wine
Brown the salt pork lightly in a large oven-safe pot. Discard the pork, leaving the drippings.
Cook the onions, garlic and carrot in the pork drippings for 5 minutes. Remove the vegetables.
Trim excess fat from beef cubes. Coat with flour and brown well in the pork drippings. Remove any remaining fat. Return the partially cooked vegetables to the pot and add all remaining ingredients.
Cover and bake at 325 degrees for 3 hours. Serves 6 to 8.