This is delicious, nutritious, easy to prepare, freezes well, and improves in flavor after a day or so in fridge.

ANYTHING GOES - BEYOND JUST BEEF BOURGUIGNONNE

2 1/2 pounds beef chuck or round, cut into 1 1/2-inch pieces. (Have also used ground chuck or round with equal success)

1 1/2 tsp salt
1/4 tsp ground black pepper
1/4 pound salt pork - (have substituted seasoned sausage when no salt pork available ... wonderful!)
1 medium onion, coursely chopped
1 - 2 clove garlic, minced
1 1/2 cups dry red wine (optional)
2 small bay leaf
2 tbl chopped parsley
1/2 tsp thyme
1 1/2 tbl flour

1. Sprinkle beef with salt and pepper...set aside
2. Cut salt pork into small cubes & brown in heavy skillet or dutch oven until golden brown then remove.
3. Add beef to the hot pork drippings in pan & brown well
4. Remove beef & set aside
5. Add onion to the hot oils & cook until just tender
6. Return beef to the dutch oven or skillet
7. Add garlic, wine, bay leaf, parsley and thyme.
8. Reduce heat, cover & simmer about 2 hours or until meat is tender.
9. Remove bay leaf.
10. Combine flour with bit of water to make a smooth paste. Stir into hot mixture and cook, stirring until mixture is smooth and slightly thickened.

Serve hot along with dinner rolls, garlic bread or crackers.

Variations:

*Substitute crushed, stewed tomatoes or tomato sauce for wine.
*Add any fresh or frozen mixed seasonal vegetables of your choice during last 1/2 hour or so (varies according to amount & type of vegetables) of simmering time.
*Season to taste with Worchesteshire sauce or Kitchen Bouquet
*Make it hearty by adding to taste & preference, rice, noodles, even dumplings etc.
*Sprinkle each serving with grated parmesan cheese
*Garnish with chopped fresh cilantro
*Any left over? Make a quick meat pie. Just thicken liquid, top with pastry & bake till hot & golden brown