Beef Stew With Mushrooms And Red Wine

We must take the initiative to restore peace. Jesus taught that it makes no difference whether you have wronged your brother or he has wronged you. Either way, you are always responsible to initiate efforts toward peace (see Matthew 5:23-24 and 18:15). If we are serious about intently pursuing peace, we won’t be concerned about which of us is the offending party. We will have one goal: To restore peace in a godly manner. Unresolved conflict between believers is sin and must be treated as such; otherwise, it will spread throughout the body like cancer until it requires radical spiritual surgery. Far better to deal with it when it is easily contained.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Dutch	Beef, Bon appetit	6	Servings

INGREDIENTS

3	T	Vegetable oil
		All purpose flour
2 1/2	lb	Beef chuck, cut into 1.5 "
		cubes
1		Clove Garlic, minced
2	c	Dry red wine
3/4	c	Beef stock
1		Bay leaf
2		Bacon, chopped
1	c	Onion, coarsely chopped
1	T	Tomato paste
2	T	Butter
1	lb	Mushrooms, quartered
		Fresh parsley, chopped

INSTRUCTIONS

Preheat oven to 325. Heat oil in heavy large Dutch oven over high
heat. Place flour in medium bowl; season with salt and pepper. Coat
beef with flour, shaking off excess. Add half of beef to Dutch oven
and brown well on all sides, about 5 minutes. Transfer beef to plate.
Repeat with remaining beef, adding more oil to pan as necessary.
Return beef and any accumulated juices to Dutch oven. Reduce heat to
medium. Add garlic and cook 1 minute. Add wine and enough beef stock
to cover meat. Add parsley sprigs and bay leaf. Cover and bake about  2
hours.  Heat heavy small skillet over high heat. Add bacon and saute
until  crisp. Transfer bacon to paper towels, using slotted spoon. Add
onion  to skillet and saute until translucent, about 5 minutes. Add
tomato  paste; stir 2 minutes. Add bacon and onion mixture to stew.
Thin  liquid with more stock if necessary. Cover and bake until meat is
tender, about 30 minutes.  Melt butter in heavy large skillet oven high
heat. Add mushrooms and  saute until tender, about 10 minutes. Add
mushrooms to stew. Season  with salt and pepper.  NOTES : Can be made
one day ahead. Cover and chill.  Rewarm at 325  about 30 minutes.
Sprinkle with fresh parsley We put this over  lightly buttered noodles
for a wonderful warmer-upper dinner Recipe  by: Jean Garry/Bon Appetit
Posted to MasterCook Digest V1 #396 by "Carrie"
<carriejmclain@worldnet.att.net> on Jan 7, 1998

A Message from our Provider:

“God grades on the cross, not the curve.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1140 Calories From Fat: 694 Total Fat: 77.2g Cholesterol: 206.7mg Sodium: 396.1mg Potassium: 859mg Carbohydrates: 48g Fiber: 2.8g Sugar: 3.8g Protein: 57.2g