4 tbsp. butter, divided
2 tbsp. bacon fat
3 lbs. lean round steak, cut in 3 inch chunks
3 tbsp. flour
1 tsp. salt
1/2 tsp. freshly ground pepper
1 bay leaf
1 1/2 tsp. chopped fresh basil or 1/2 tsp. dried
2 cloves garlic, minced
1/2 tsp. dried oregano, crushed
1 lb. tiny white onions, peeled and parboiled
1 (15 1/2 oz.) can baby carrots or 2 (8 oz.) cans
3/4 c. burgundy wine
1 tbsp. sugar
3/4 c. Madeira wine
1/4 c. brandy
Chopped parsley for garnish

(I use canned - save cooking liquid).

1. Heat 2 tablespoons of the butter and bacon fat in a large heavy skillet, and brown beef well on all sides. Arrange browned meat in large casserole with a lid, or Dutch oven.

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

3. Drain liquid from onions and the can of carrots into a 2 cup measure. Add water to make 2 cups. Stir these vegetable juices into the skillet and continue stirring until it is smooth and thickened. Add burgundy, stirring until sauce is well mixed and smooth.

4. Pour sauce over meat in casserole, cover and bake in a preheated 300 degree oven for 3 hours, until meat is fork-tender.

5. Melt remaining butter in the same skillet and stir in sugar. When butter has melted and sugar dissolved, add the drained carrots and onion, stirring frequently until coated with butter and sugar, and slightly brown. Add vegetables and Madeira wine to the casserole and continue baking, covered for 30 minutes more. When done, stir in brandy and heat thoroughly. To serve, arrange meat, vegetables and sauce on warm serving platter and garnish with chopped parsley. Recipe can easily be doubled - use a LARGE baking container.