| Boeuf Bourguignon (Beef Stew in wine)
6 strips of bacon or 1/4 pound of bacon, cut in 1/2 inch pieces
3 pounds of beef rump or chuck, cut into 1 1/2 inch cubes
1 large carrot, peeled and sliced
3 tablespoons of flour
one 10 ounce can of condensed beef broth, undiluted
1 1/2 cups of red wine
1 tablespoon of tomato puree
2 cloves garlic, minced
1/2 to 1 teaspoon of whole thyme
1 bay leaf, whole
1/2 pound of white onions, peeled
1 pound of fresh mushrooms, sliced |
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Cook bacon in large skillet until crisp. Remove from pan. add beef cubes and brown well. Place browned beef cubes in pot. Brown carrot and onion. Season with 1 1/2 teaspoons of salt and 1/8 teaspoon of pepper, stir in flour. Add broth, mix well; and add to pot. Add cooked bacon, wine, tomato paste, garlic, thyme, bay leaf and onions. Cove and cook on LOW 8 - 10 hours. Sauté mushrooms in 2 tablespoons of butter and add to pot about 1 hour before serving. Serves 4 - 6 Note: To thicken gravy , turn pot to HIGH. Cream 1/4 cup of flour and 2 tablespoons of butter. Roll into pea size balls and drop in pot. Bring to a boil and let thicken. |
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