Budget: beef short ribs la bourguignonne
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | slices | Bacon, chopped |
| ⅓ | cup | All-purpose flour |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | teaspoon | Paprika |
| 2 | pounds | Beef short ribs |
| 2 | Onions, finely chopped | |
| 3 | Carrots, finely chopped | |
| 3 | Garlic cloves, minced | |
| 1½ | cup | Red wine |
| 1½ | cup | Beef stock |
| 1 | teaspoon | Dried thyme |
| 1 | Bay leaf | |
| 4 | Potatoes | |
| 4 | Carrots, thickly sliced | |
| ½ | pounds | Small mushrooms |
| ¼ | cup | Fresh parsley, chopped |
| Salt | ||
| Pepper | ||
Directions
VEGETABLES
In Dutch oven, cook bacon over medium heat; remove bacon and set aside.
In plastic bag, combine flour, salt, pepper and paprika; add ribs and shake to coat, reserving flour mixture.
Add ribs to pan; brown well, in batches [note] , over medium-high heat.
Remove ribs and set aside; drain fat from pan. Add onions, carrots, garlic and reserved flour mixture to pan; reduce heat to medium. Cover and cook (adding up to 2 tb water if mixture gets too dry) for about 6 minutes or until onions are softened. Gradually stir in wine, stock, thyme and bay leaf, scraping up brown bits [deglaze] from bottom. Bring to boil; reduce heat and simmer for 5 minutes. Return ribs and bacon to pan; simmer, covered, for 1 hour.
Vegetables: Meanwhile, peel potatoes and cut into bite-size chunks. Add potatoes and carrots to pan; cook for 1 hour. Stir in mushrooms; cook for 30 minutes or until ribs are tender. Stir in parsley. Discard bay leaf.
Season with salt and pepper to taste.
[Note: browning meat in batches prevents meat from steaming, which happens if meat is crowded in the pan.] Serve in big soup bowls with French bread and a green salad.
6 servings for $14.08 CDN [Mar/95] Source: Canadian Living magazine, Mar 95 Presented in article by Jan Main "Budget Bests: Dem Bones, Dem Bones, Dem Tasty Bones" [-=PAM=-] PA_Meadows@...
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini