Recipe#1431

Title: Beef Bourguignon 03

rec.food.recipes archive

2 lb beef rolled rump roast
 1/4 c flour
 2 tb olive oil
 2 tb vegetable oil
 1 clove garlic
 1 1/4 c dry red wine
 1 1/2 c water
 1/2 small bay leaf
 1 1/4 ts salt
 2 sprigs parsley  
 3 slices bacon,diced
 18 small white onions
 3 tb tomato paste
 1/2 ts dried thyme leaves
 1/4 ts ground pepper
 2 tb butter or margarine
 18 small mushroom caps
 Heat oven to 325. Coat beef cubes with flour. Heat oil in Dutch
 oven.  Brown beef cubes in hot oil. Add garlic; cook 1 minute.
 Remove garlic and fat. Add wine and enough water to just cover the
 meat. Stir in bay leaf, salt and parsley. Cover and bake 2 hours.
 Fry bacon just until lump. Add onions; cook until light brown. Stir
 bacon and onions into beef cube mixture. Cover and bake until beef
 cubes are tender, about 40 minutes longer.
 Stir in tomato paste, thyme and pepper. Cover and bake 10 minutes.
 Melt butter in 6-inch skillet. Cook and stir mushrooms in butter
 until tender; arrange on top.
 NOTE: Beef bottom round or boneless chuck eye can be substituted
 for the beef rolled rump roast.