Ingredients

  • 6 strips bacon, cut into 1/2-inch pieces
  • 3 lbs. beef rump or chuck, 1-inch cubes
  • 1 large carrot, sliced
  • 1 medium onion, sliced
  • 3 tablespoons flour
  • 1 10-oz can condensed beef broth
  • 1-½ cups red wine
  • 1 tablespoon tomato paste
  • 3 cloves garlic, minced
  • 1-½ teaspoon whole thyme
  • 1 teaspoon whole bay leaf
  • ½ lb. white onions
  • 1 lb. fresh mushrooms, minced

Directions

Cook bacon until crisp in a dutch oven, drain. Brown beef and set aside. Brown carrot and onion slices, season w/ 1 tsp salt and pinch of pepper, add flour and brown briefly, add broth and stir well. Return beef to the pot, add remaining ingredients except mushrooms, and cover and bake for 1 hour on medium heat

Saute mushrooms in 2 tbsp butter or olive oil and add to the dutch oven 15 minutes before done.

Categories
Beef, Stews
MacGourmet downloadBoeuf Bourguignonne. To import, drag image to your MacGourmet recipe box.

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