Beef and Vegetable Casserole

So good. The meat is always tender no matter what type of beef that I use. I usually don't care for cooked carrots but after tasting this, I was amazed that carrots could taste so good.

• Ready In: 2 hrs 20 mins
• Serves: 8

Ingredients

• 6  slices bacon
• 1 -1 1⁄2 lb beef, cubed
• 1⁄2 cup flour
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 1  cup dry red wine
• 1  knorr beef bouillon cube
• 1 1⁄2 cups water
• 1  garlic clove, minced
• 1  medium onion, chopped
• 6  medium potatoes, cut into large chunks
• 3  carrots, peeled and cut into large chunks
• 1  cup frozen green beans

Directions

1. Cook bacon until crisp and then crumble it.
2. Reserve pan drippings.
3. Cut beef into cubes.
4. Shake a few cubes at a time in a paper bag containing the flour, salt, and pepper.
5. Brown beef cubes on all sides in bacon drippings.
6. Put beef cubes in a 9 x 13 pan or a 3 quart casserole.
7. Pour wine and beef bouillon (1 beef bouillon cube dissolved in 1 1/2 cups of heated water) over beef Cover casserole with lid or foil and bake at 350°F for one hour.
8. Stir the crumbled bacon, potatoes, onion, garlic, carrots, and green beans into meat mixture.
9. Cover and bake 1 hour longer or until vegetables are done.
10. I usually season the final product with a little more salt and pepper.
11. I serve this with steamed rice.
12. Note: If you do not have wine, substitute it with 1 cup of water and the casserole will still taste great.