Boeuf bourguignonne 2

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 Cloves garlic
1 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

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