Yield: 6 Servings
Measure | Ingredient |
---|---|
2½ pounds | Beef chuck; in cubes |
½ cup | Flour |
2 teaspoons | Instant beef bouillon |
3 slices | Bacon; in squares |
2 \N | Cloves garlic |
1 \N | Bay leaf |
½ teaspoon | Thyme |
2 cups | Dry red wine |
Toss beef with flour seasoned with instant bouillon. Brown with bacon and garlic. Add herbs, red wine and water to cover. Simmer, covered, about 2 hours, until meat is tender. Adjust seasoning of gravy with more bouillon.
If desired, add cooked carrots and onions, and mushrooms, browned in butter to the stew. Makes 6 or more servings Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #730 by L979@... on Aug 9, 1997