Beouf bourguignon (red wine beef stew)
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Beef rolled rump roast* |
| ¼ | cup | All-purpose flour |
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | Vegetable oil |
| 1 | Clove garlic | |
| 1¼ | cup | Dry red wine |
| 1½ | cup | Water |
| ½ | Small bay leaf | |
| 1¼ | teaspoon | Salt |
| 2 | Sprigs parsley | |
| 3 | Slices bacon,diced | |
| 18 | Small white onions | |
| 3 | tablespoons | Tomato paste |
| ½ | teaspoon | Dried thyme leaves |
| ¼ | teaspoon | Ground pepper |
| 2 | tablespoons | Butter or margarine |
| 18 | Small mushroom caps | |
Directions
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.