| Beouf Bourguignon (Red Wine Beef Stew) | Category: beef/Soup/stew | Get More Recipes |
| Serves: 5 |
Preparation Time: |
Cooking Time: 2 1/2 hrs. |
| Description: Done in the oven! | ||
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| Ingredients | Amount | Variations |
| beef rolled rump roast | 2 lb.s | |
| all purpose flour | 1/4 cups | |
| olive oil | 2 T. | |
| vegetable oil | 2 T. | |
| garlic | 1 clove | RC Roasted Garlic Base |
| dry red wine | 1 1/4 cup | |
| water | 1 1/2 cup | |
| Beef Redibase | 1 1/2 tsp. | RC Beef, Veal, Lamb or Pork Base |
| bay leaf | 1/2 | Ground Bay Leaves |
| parsley, sprigs | 2 | |
| bacon, diced | 3 strips | |
| onions, small white | 18 | |
| tomato paste | 3 T. | |
| dried thyme, leaves | 1/2 tsp. | |
| pepper, ground | 1/4 tsp. | |
| butter or margarine | 2 T. | |
| mushroom caps, small | 18 | |
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Directions: Brown beef cubes in hot oil. Add garlic; cook 1 minute. Remove garlic and fat. Add wine, Redibase and enough water to just cover the meat. Stir in bay leaf and parsley. Cover and bake 2 hours. Fry bacon just until limp. 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. 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. |
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