Title: Boeuf bourguignonne 2
 Categories: All newly t, Soups & ste
      Yield: 6 Servings
 
  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
 
  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