Beef Bourguignonne from The Clay-Pot Cookbook by Georgia Sales

Ingredients

• 2 cups beef bouillon
• ½ cup diced bacon
• ¼ teaspoon freshly ground pepper
• 1 teaspoon salt
• 2 cloves garlic, crushed
• 6 large mushrooms, sliced
• 8 small carrots, peeled and cut in half lengthwise
• 12 tiny white onions, peeled
• ¼ cup all-purpose flour
• ½ cup red wine
• ½ cup brandy
• 2½ pounds round of beef, cut into I-inch cubes
• 1 tablespoon tomato paste
• ½ teaspoon dried thyme
• ¼ cup chopped fresh parsley
• 2 bay leaves
• ½ teaspoon salt
• 1 teaspoon arrowroot (optional)