| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | All newly t, Soups & ste | 6 | Servings | |
INGREDIENTS
| 2 1/2 | lb | Beef chuck; in cubes |
| 1/2 | c | Flour |
| 2 | ts | Instant beef bouillon |
| 3 | sl | Bacon; in squares |
| 2 | Cloves garlic | |
| 1 | Bay leaf | |
| 1/2 | ts | Thyme |
| 2 | c | Dry red wine |
INSTRUCTIONS
Toss beef with flour seasoned with instant bouillon. Brown with bacon and garlic. Add herbs, red wine and water to cover. Simmer, covered, about 2 hours, until meat is tender. Adjust seasoning of gravy with more bouillon. If desired, add cooked carrots and onions, and mushrooms, browned in butter to the stew. Makes 6 or more servings Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #730 by L979@aol.com on Aug 9, 1997
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