Beouf bourguignon (red wine beef stew)
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Beouf bourguignon (red wine beef stew)
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Last updated 6/12/2012 1:08:23 AM. Recipe ID 34837. Report a problem with this recipe.
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      Title: Beouf bourguignon (red wine beef stew)
 Categories: Main dish, Beverages
      Yield: 5 Servings
 
      2 lb Beef rolled rump roast*
    1/4 c  All-purpose flour
      2 tb Olive oil
      2 tb Vegetable oil
      1    Clove garlic
  1 1/4 c  Dry red wine
  1 1/2 c  Water
    1/2    Small bay leaf
  1 1/4 ts Salt
      2    Sprigs parsley
      3    Slices bacon,diced
     18    Small white onions
      3 tb Tomato paste
    1/2 ts Dried thyme leaves
    1/4 ts Ground pepper
      2 tb Butter or margarine
     18    Small mushroom caps
 
  Heat oven to 325'. Coat beef cubes with flour. Heat oil in Dutch oven.
  Brown beef cubes in hot oil. Add garlic; cook 1 minute. Remove garlic
  and fat. Add wine and enough water to just cover the meat. Stir in
  bay leaf, salt and parsley. Cover and bake 2 hours.
  
  Fry bacon just until lump. Add onions; cook until light brown. Stir
  bacon and onions into beef cube mixture. Cover andb ake until beef
  cubes are tender, about 40 minutes.
  
  Stir in tomato paste, thyme and pepper. Cover and bake 10 minutes.
  Melt butter in 6-inch skillet. Cook and stir mushrooms in butter
  until tender; arrange on top.
  
  *NOTE: Beef bottom round or boneless chuck eye can be substituted for
  the beef rolled rump roast.
  




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Recipe ID 34837 (Apr 03, 2005)

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