Louise’s Beef Burgundy

(Serves 6 – 8)
4-5 pound beef chuck (rump or round)
2 Tablespoons shortening
1 ½ cups sliced onion (divided)
2 cloves garlic, minced
1 teaspoon salt
¼ teaspoon leaf thyme
4 whole allspice
4 peppercorns
1 bay leaf
1 cup Cedar Creek Bon Vivant
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1 cup sliced carrots (1/2 - 1 inch thick)
Add to meat 40 min. before end of cooking time.
1 cup sliced celery (1/2 - 1 inch thick)
Add to meat 30 min. before end of cooking time.

Heat shortening in large frying pan or Dutch oven with a tight fitting cover. Brown meat well on all sides. Add ½ cup sliced onion, garlic, salt, thyme, allspice, peppercorns, bay leaf and Bon Vivant wine. Cover and cook slowly until meat is fork tender (about 2 to 2 ½ hours).