Clay's Kitchen : Stew Recipes

Stew Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Boeuf Bourguignon (Red Wine Beef Stew)

Recipe from: Fred Towner
Servings: 5

2 pounds beef rolled rump roast
¼ cup all-purpose flour
2 tablespoon olive oil
2 tablespoon vegetable oil
1 each clove garlic
1 ¼ cup dry red wine
1 ½ cup water
½ small bay leaf
1 ¼ teaspoon salt
2 sprigs parsley
3 slices bacon,diced
18 small white onions
3 tablespoon tomato paste
½ teaspoon dried thyme leaves
¼ teaspoon ground pepper
2 tablespoon butter or margarine
18 small mushroom caps

Heat oven to 325°F. Coat beef cubes with flour. Heat oil in Dutch oven. Brown beef cubes in hot oil. Add garlic and 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 and cook until light brown. Stir bacon and onions into beef cube mixture. Cover and bake 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 and arrange on top.

Note:
Beef bottom round or boneless chuck eye can be substituted for the beef rolled rump roast.


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