INGREDIENTS

INSTRUCTIONS

In a large bowl combine beef chunks, wine, bay leaf, cloves, onion and
garlic. Toss together to coat meat, cover bowl with plastic wrap and
refrigerate for 4 - 12 hours.
In a large heavy pot, melt butter and cook off bacon until just crispy and
set aside to drain. Scoop beef from marinade and pat dry with paper towels.
Toss in a bowl with flour to coat. Shake off excess flour. Add the floured
beef to the pot and cook until nicely browned. Stir in the onion and garlic
from the marinade, as well as the thyme, stock and season with salt and
pepper. Bring to a boil. Reduce heat and simmer for 1 1/2 hours or until
meat is tender.
Peel the pearl onions and trim off a little bit of the root end. Melt
butter in a small skillet and add pearl onions. Toss to coat and pour in
1/4 cup of water and cover. Simmer until tender. Uncover and allow liquid
to evaporate. Sprinkle in 1 teaspoon sugar and shake pan over medium heat
until onions begin to brown and caramelize. Season with salt & pepper.
In another skillet melt 3 tablespoons butter and cook mushrooms until
golden brown. Stir in crispy bacon bits and season with salt & pepper.
When the beef is tender, remove meat with a slotted spoon to a bowl. Simmer
sauce until thickened and stir in flour/butter mixture to help thicken.
Season sauce to taste. Return beef to pot and bring stew to a boil. Serve
hot with boiled potatoes, pearl onions, mushrooms and garnish with chopped
parsley.
Recipe By     : TVFN-HOW TO BOIL WATER SHOW #HB8299
Posted to MC-Recipe Digest V1 #229
Date: Sun, 29 Sep 1996 16:22:06 -0500
From: "Jon and Angele Freeman" <jfreeman@netusa1.net>

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