Yield: 6 Servings
|2½ pounds||Beef chuck; in cubes|
|2 teaspoons||Instant beef bouillon|
|3 slices||Bacon; in squares|
|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