| 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
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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