2 lb. beef chuck roast
Salt and pepper if desired
2 lg. onions sliced thick
2 cloves garlic, minced
4 beef bouillon cubes crushed
1/2 lb. fresh mushrooms sliced
2 tbsp. flour
1 lb. salt pork diced
1 1/2 c. water
1 c. red burgundy

Cube beef and remove fat. In a plastic bag combine flour, salt and pepper; add beef. Shake well until coated; set aside.

In a medium saucepan cover salt pork with water. Bring to a boil, simmer 10 minutes; drain.

In a large skillet brown pork slowly; transfer to Dutch oven. Brown beef in pork fat, transfer to Dutch oven. Add onions, garlic, bouillon, water and burgundy to meat. Cover and cook over low heat for 2 hours or until meat is tender. Add mushrooms and cook 30 minutes more. Serve with mashed potatoes or white rice.