2 slices bacon
2 pounds beef round tip steak, cut in 2-inch cubes
2 tablespoons flour
1 teaspoon seasoned salt
1 package beef stew seasoning mix
1 cup burgundy
1 cup water
1 tablespoon tomato paste
12 small boiling onions
4 ounces fresh mushrooms, sliced and lightly browned in 1 tablespoon butter or margarine
16 cherry tomatoes, stems removed
1. Fry bacon in a Dutch oven; remove bacon. Coat meat cubes with a blend of flour and seasoned salt. Add to fat in Dutch oven and brown thoroughly. Add beef stew seasonings mix, burgundy, water, and tomato paste. Cover and simmer gently 45 minutes.
2. Peel onions and pierce each end with a fork so they will retain their shape when cooked. Add onions to beef mixture and simmer 40 minutes, or until meat and onions are tender. Add mushrooms and cherry tomatoes; simmer 3 minutes. Pour into a serving dish.
6 TO 8 SERVINGS
Note: If cherry tomatoes are not available, use canned whole peeled tomatoes.