| 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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