5 tbsp. butter
2 tbsp. bacon fat
3 lbs. round steak (2 inch chunks)
3 tbsp. flour
1 tsp. salt
3/4 tsp. pepper
2 bay leaves
1/2 tsp. dried basil
4 cloves garlic (minced)
1/2 tsp. dried oregano
16 oz. canned baby carrots
1 lb. tiny white onions (peeled, parboiled, reserve liquid)
3/4 c. burgundy wine
1 tbsp. sugar
3/4 c. madeira wine
1/4 c. brandy
Chopped parsley

1. Heat 2 tablespoons butter and bacon fat in large heavy skillet, brown beef on all sides; remove to large casserole with lid or Dutch oven.

2. To the fat in the skillet add flour, salt, pepper, bay leaves, basil, garlic, oregano and stir until flour begins to brown.

3. Drain liquid from onions and carrots, add water to make 2 cups. Stir into skillet and continue stirring until smooth and thickened. Add burgundy. Stir until mixed smooth.

4. Pour sauce over meat. Cover and bake at 300 degree oven for 3 hours or until meat is fork tender.

5. In same skillet, melt 3 tablespoons butter and stir in sugar. Add carrots and onions, stir often until coated and slightly browned.

6. Add vegetables and madeira wine to the casserole and continue baking covered for 30 minutes more. When done, stir in brandy and heat thoroughly. Garnish with parsley. Like all good stews and beans it's better every time it's reheated.