Total Calories: 36
Cut chuck roast into 1-inch cubes. Heat oven to 325° F.
Cut bacon slices into 1/2-inch strips. In a large skillet, slowly cook bacon bits until crisp. Place drained bacon in the bottom of a greased 3-quart oven-proof casserole baking dish save bacon fat in skillet.
Brown roast cubes on all sides in bacon fat spoon into baking dish on top of bacon. Add flour to fat remaining in the skillet stir over medium high heat until flour is browned.
Carefully add broth and red wine to skillet, whisking contents to avoid lumps. Add bay leaf, thyme and pepper, and simmer skillet until slightly thickened, about 5 minutes. Stir often.
When sauce thickens, pour over over meat and bacon. Cover baking dish and bake at 325° F. until meat is tender, about 1-1/2 hours. Remove from oven and stir in onions and button mushrooms. If sauce is too thick, add small amounts of water or red wine. Return to oven until meat is very tender and vegetables are cooked, about 1 hour. Serve over hot cooked rice.
To freeze, don't bake after adding onions and mushrooms. Instead, cool mixture and then divide among 2 to 4 containers, depending on family size. Cover, label, and freeze. Divide cooked rice into freezer bags. Attach to Burgundy Beef containers with tape.
When ready to serve, place thawed contents into an oven-safe casserole. Cover and bake at 325° F. for about 1-1/2 hours or until meat is especially tender. Heat thawed rice in microwave. Serve beef over rice.
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