INGREDIENTS
2 lb
chuck eye roast
1 bag
pearl onions
2 media
carrots
2 cloves
garlic
4 strips
quality bacon
1 1/2 cups
burgundy wine
1 cup
beef broth
1 tbsp
worcestershire sauce
1 tbsp
tomato paste
1 lb
mushrooms
2 tbsp
butter
1 tbsp
olive oil
3 sprigs
thyme
2 sprigs
marjoram
1
bay leaf
1 serving
flour
1 serving
olive oil
1/2 cup
parsley