| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | Beef, Main dish, French | 6 | Servings |
INGREDIENTS
| 4 | sl | Bacon, chopped |
| 1/3 | c | All-purpose flour |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/4 | ts | Paprika |
| 2 | lb | Beef short ribs |
| 2 | Onions, finely chopped | |
| 3 | Carrots, finely chopped | |
| 3 | Garlic cloves, minced | |
| 1 1/2 | c | Red wine |
| 1 1/2 | c | Beef stock |
| 1 | ts | Dried thyme |
| 1 | Bay leaf | |
| 4 | Potatoes | |
| 4 | Carrots, thickly sliced | |
| 1/2 | lb | Small mushrooms |
| 1/4 | c | Fresh parsley, chopped |
| Salt | ||
| Pepper |
INSTRUCTIONS
VEGETABLES In Dutch oven, cook bacon over medium heat; remove bacon and set aside. In plastic bag, combine flour, salt, pepper and paprika; add ribs and shake to coat, reserving flour mixture. Add ribs to pan; brown well, in batches [note] , over medium-high heat. Remove ribs and set aside; drain fat from pan. Add onions, carrots, garlic and reserved flour mixture to pan; reduce heat to medium. Cover and cook (adding up to 2 tb water if mixture gets too dry) for about 6 minutes or until onions are softened. Gradually stir in wine, stock, thyme and bay leaf, scraping up brown bits [deglaze] from bottom. Bring to boil; reduce heat and simmer for 5 minutes. Return ribs and bacon to pan; simmer, covered, for 1 hour. Vegetables: Meanwhile, peel potatoes and cut into bite-size chunks. Add potatoes and carrots to pan; cook for 1 hour. Stir in mushrooms; cook for 30 minutes or until ribs are tender. Stir in parsley. Discard bay leaf. Season with salt and pepper to taste. [Note: browning meat in batches prevents meat from steaming, which happens if meat is crowded in the pan.] Serve in big soup bowls with French bread and a green salad. 6 servings for $14.08 CDN [Mar/95] Source: Canadian Living magazine, Mar 95 Presented in article by Jan Main "Budget Bests: Dem Bones, Dem Bones, Dem Tasty Bones" [-=PAM=-] PA_Meadows@msn.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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