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LOCATION: Recipes >> Beef Veal >> Beef Bourguignon 03

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BEOUF BOURGUIGNON (RED WINE BEEF STEW)
Yield: 5 servings

2 lb beef rolled rump roast
1/4 c flour
2 tb olive oil
2 tb vegetable oil
1 clove garlic
1 1/4 c dry red wine
1 1/2 c water
1/2 small bay leaf
1 1/4 ts salt
2 sprigs parsley
3 slices bacon,diced
18 small white onions
3 tb tomato paste
1/2 ts dried thyme leaves
1/4 ts ground pepper
2 tb butter or margarine
18 small mushroom caps

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 and bake until beef
cubes are tender, about 40 minutes longer.

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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