4 slices thick bacon
2 tbsp. olive oil
3 lbs. top sirloin or rump
1 lg. onion, sliced
3 lg. carrots, cut in 1/2 inch slices
1 sm. rutabaga, cubed
1 lg. potato, cubed
1 tsp. salt
1/2 tsp. pepper
2 tbsp. Wondra flour
1 c. dry red wine
1/2 c. dry sherry
2 or 3 c. beef stock or bouillon
1 clove garlic
1 bay leaf
1/2 tsp. thyme
Pinch marjoram
1 stick celery
3/4 lb. mushrooms

Preheat oven to 325 degrees. Cut bacon into 1/2 inch strips, saute until golden brown. Remove bacon and set aside. Add olive oil to bacon fat and saute beef, cut into 1 1/2 inch cubes until nicely browned on all sides. Add meat to bacon. Saute sliced onions and carrots in oil until golden. Add to beef and bacon. Add salt and pepper, sprinkle with flour and mix well for 2 to 3 minutes over medium heat.

Stir in red wine, sherry and enough stock to cover. Add garlic, bay leaf, thyme, marjoram. Cover and set in oven for 3 hours. After 1 hour, add celery, rutabaga and potato.

After 1 more hour add mushrooms. Cook 1 more hour checking for dryness. Add more beef stock if needed. Top with dumplings if desired. Use recipe on Bisquick box. Wonderful aroma when cooking.

(Central Office)