Ingredients
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
water
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
Directions
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
