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Categories:
bacon beef all-purpose red Burgundy clove garlic bay leaf instant beef bouillon thyme pepper margarine mushrooms onions
Viewed: 35 - Published at: 3 years agoIngredients
- 6 slices bacon, cut into 1-inch pieces
- 2 lb. beef boneless chuck eye, rolled rump roast or bottom round roast, cut into 1-inch cubes
- 1/2 c. all-purpose flour
- 1 1/2 c. red Burgundy or other dry red wine
- 1 clove garlic, chopped
- 1 bay leaf
- 1 tsp. instant beef bouillon
- 1/2 tsp. dried thyme leaves
- 1/4 tsp. pepper
- 2 Tbsp. margarine or butter
- 8 oz. mushrooms, sliced
- 4 medium onions, sliced
Method
- In Dutch oven over medium flame, fry bacon until crisp; remove bacon and reserve.
- Turn flame to low.
- Coat beef pieces with flour.
- Cook and stir beef in hot bacon fat until brown.
- Drain excess fat from Dutch oven.
- Add wine and just enough water to cover beef.
- Stir in garlic, bayleaf, bouillon, thyme and pepper. Heat to boiling over medium flame; reduce flame to low.
- Cover and simmer until beef is tender, about 1 1/2 hours.
- About fifteen minutes before serving, melt margarine in skillet over low flame. Add mushrooms and onions; turn flame to medium.
- Cook and stir until onions are tender.
- Stir mushrooms, onions and reserved bacon into stew.
- Cover and simmer 10 minutes.
- Remove bay leaf. Garnish with parsley.
- Yield:
- 8 servings.
