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@...

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