INGREDIENTS

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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