Beouf Bourguignon (Red Wine Beef Stew)

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 onions
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: BeefCuisine: Uncategorized

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