recipe friday



6 slices bacon, cut into 1” slices
2 lb boneless chuck eye, rump roast or bottom round roast, cut into 1” cubes
½ C all purpose flour
1½ C burgundy or other good dry red wine
1 clove garlic, chopped
1 bay leaf
1¼ tsp salt
1 tsp instant beef bouillon
½ tsp dried thyme leaves
¼ tsp pepper
8 oz mushrooms, sliced
4 medium onion, sliced
8 oz snow peas (optional)
8 oz baby carrots (optional)
2 T butter

Snipped parsley
French Bread


Fry bacon in Dutch oven over medium heat until crisp, removed and reserve
Coat beef with flour, cook beef in hot bacon fat until brown
Drain excess fat from Dutch oven
Add wine and enough water to cover beef
Stir in garlic, bay leaf, salt, bouillon, thyme, and pepper
Heat to a boil, reduce heat

Cover and simmer until beef is tender, 1½ hours

Cook and stir mushrooms and onions in butter over medium heat until onions are tender.  Stir mushrooms onions, and reserved bacon into stew   If you add the optional snow peas and carrots, you may need to add a little more salt

Cover and simmer 10 minutes.  Remove bay leaf

Garnish with parsley and serve with French Bread for dipping