BEEF BURGUNDY
Source of Recipe
"Blueberries and Polar Bears" Cookbook
List of Ingredients
- 6 slices bacon
- 2 lb. boneless chuck beef roast
- 1/4 cup flour
- 1 tsp. seasoning or salt & pepper
- 2 garlic cloves, crushed (I use about 8)
- 3/4 cup chopped onion
- 1 cup red Burgundy wine
- 1 cup beef consomm�
- 1 beef bouillon cube (1 tsp.)
- 2 bay leaves
- 1/4 tsp. ground thyme
- 1/8 tsp. ground cloves
- 1/2 cup sliced fresh mushrooms or 10 oz. can sliced mushrooms
Instructions
- Pan fry bacon until crisp, remove from the frying pan and set aside. Cut the beef in bite-sized pieces. Dredge in flour seasoned with seasoning. Brown in bacon drippings in the frying pan. Remove to a Dutch oven. To the frying pan, add garlic and onions and brown slightly. Add to the beef in the Dutch oven. Add the wine, consomm�, bouillon, bay leaves, thyme and cloves. Cover and simmer for 1 � - 2 hours. Fifteen minutes before the beef is cooked, add the mushrooms and remove the bay leaves. Spoon the beef into a serving dish and crumble the bacon over the top. Serves 6. Great served with rice or noodles.
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