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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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