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Beouf Bourguignon (Red Wine Beef Stew)
5 Servings
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Beouf Bourguignon (Red Wine Beef Stew) Ingredients
2 lb
Beef
rolled rump roast*
2 Sprigs
parsley
1/4 c
All-purpose flour
3 Slices
bacon
,diced
2 tb
Olive oil
18 Small white
onion
s
2 tb
Vegetable oil
3 tb
Tomato
paste
1 Clove
garlic
1/2 ts Dried
thyme
leaves
1 1/4 c Dry
red wine
1/4 ts
Ground pepper
1 1/2 c Water
2 tb Butter or
margarine
1/2 Small
bay leaf
18 Small
mushroom
caps
1 1/4 ts
Salt
Instructions for Beouf Bourguignon (Red Wine Beef Stew)
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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
Main Ingredient:
Beef
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
All-Purpose Flour
Bacon
Beef
Garlic
Ground Pepper
Margarine
Mushroom
Olive Oil
Onion
Parsley
Red Wine
Salt
Thyme
Tomato
Vegetable oil
Main dishes
Beverages
Garlic
Butter
Olive oil
Onion
Parsley
Tomato
Wine
Red wine
Mushrooms
Beef
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