Beouf Bourguignon Red Wine Beef Stew

Ingredients

2 lb beef rolled rump roast* 1/4 cup all-purpose flour 2 tbsp olive oil 2 tbsp vegetable oil 1 clove garlic 1 1/4 cup dry red wine 1 1/2 cup water 1/2 small bay leaf 1 1/4 tsp salt 2 sprigs parsley 3 slices bacon,diced 18 small white onions 3 tbsp tomato paste 1/2 tsp dried thyme leaves 1/4 tsp ground pepper 2 tbsp butter or margarine 18 small mushroom caps	Advertisements

Preparation
 
Heat oven to 325 . Coat beef cubes with flour. Heat oil in Dutch oven.
Brown beef cubes in hot oil. Add garlic; cook 1 minute. Remove garlic
and fat. Add wine and enough water to just cover the meat. Stir in
bay leaf, salt and parsley. Cover and bake 2 hours.

Fry bacon just until lump. Add onions; cook until light brown. Stir
bacon and onions into beef cube mixture. Cover andb ake until beef
cubes are tender, about 40 minutes.

Stir in tomato paste, thyme and pepper. Cover and bake 10 minutes.
Melt butter in 6-inch skillet. Cook and stir mushrooms in butter
until tender; arrange on top.

*NOTE: Beef bottom round or boneless chuck eye can be substituted for
the beef rolled rump roast.

 

 
Servings: 5

 

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