Title: Boeuf Bourguignonne 2
Categories: Soup
Yield: 6 Servings

2 1/2	lb	Beef chuck; in cubes
1/2	c	Flour
2	ts	Instant beef bouillon
3	sl	Bacon; in squares
2		Cloves garlic
1		Bay leaf
1/2	ts	Thyme
2	c	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

Posted to MM-Recipes Digest V4 #5

Recipe by: Unknown Cookbook

previous

next