Boeuf bourguignonne 2
6 Servings
Ingredients
| Quantity | 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 |
Directions
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