Red Wine (Burgandy) Beef Stew

By á-25010

originally called Champaign Beef Stew.

Ingredients

• 4 slices bacon
• 3 lbs. lean beef, cut in 1 inch cubes
• 4 med. onions, cut in eights
• 6 carrots, washed and cut in 1/2 inch pieces
• salt and pepper
• 2 Tbls. flour
• 1 bottle of burgundy wine
• pinch of thyme
• 1 bay leaf
• 2 Tbls. chopped parsley
• 1/4 tsp. garlic powder
• 1 cup fresh mushrooms, sliced
• 1 Tbls. tomato paste

Preparation

Step 1

1. Brown bacon in a heavy pot and remove it when it becomes golden brown.

2. Add carrots and onions to the pot and brown them in the bacon fat. Put them aside with the bacon when the onions are browned.

3. Brown the meat thoroughly and scrape the bottom to keep it from sticking. As the meat is browning, season it with salt and pepper.

these juices give the stew it's color and flavor.

4. Return the bacon, carrots and onions to the pot and sprinkle in the flour. Mix the ingredients and let the flour absorb some of the fat.

5. After the ingredients have had a chance to brown together for awhile, pour in enough wine to just cover the meat.

6. Add the thyme, bay leaf, parsley, and garlic.

7. Cover the pot and gently simmer it for about 1 1/2 hour. Keep the heat low and the pot well covered.

8. Add the mushrooms and tomato paste and simmer for another 1/2 hour. (if you want to used canned mushroom, not recommended, 1/2 cup is plenty)

9. serve when ready.

don't worry about left overs, this stew doesn't lose it's flavor when reheated.