Beouf bourguignon (red wine beef stew)

5 servings

Ingredients

Quantity Ingredient
2 pounds Beef rolled rump roast*
¼ cup All-purpose flour
2 tablespoons Olive oil
2 tablespoons Vegetable oil
1 Clove garlic
1¼ cup Dry red wine
1½ cup Water
½ Small bay leaf
1¼ teaspoon Salt
2 Sprigs parsley
3 Slices bacon,diced
18 Small white onions
3 tablespoons Tomato paste
½ teaspoon Dried thyme leaves
¼ teaspoon Ground pepper
2 tablespoons Butter or margarine
18 Small mushroom caps

Directions

Heat oven to 325'. Coat beef cubes with flour. Heat oil in Dutch oven.

Brown beef cubes in hot oil. Add garlic; cook 1 minute. Remove garlic and fat. Add wine and enough water to just cover the meat. Stir in bay leaf, salt and parsley. Cover and bake 2 hours.

Fry bacon just until lump. Add onions; cook until light brown. Stir bacon and onions into beef cube mixture. Cover andb ake until beef cubes are tender, about 40 minutes.

Stir in tomato paste, thyme and pepper. Cover and bake 10 minutes.

Melt butter in 6-inch skillet. Cook and stir mushrooms in butter until tender; arrange on top.

*NOTE: Beef bottom round or boneless chuck eye can be substituted for the beef rolled rump roast.

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