Beouf Bourguignon (Red Wine Beef Stew) Recipe

• 2 lb Beef rolled rump roast*
• 1/4 c. All-purpose flour
• 2 Tbsp. Extra virgin olive oil
• 2 Tbsp. Vegetable oil
• 1 x Clove garlic
• 1 1/4 c. Dry red wine
• 1 1/2 c. Water
• 1/2 sm bay leaf
• 1 1/4 tsp Salt
• 2 sprg parsley
• 3 slc bacon,diced
• 18 sm white onions
• 3 Tbsp. Tomato paste
• 1/2 tsp Dry thyme leaves
• 1/4 tsp Grnd pepper
• 2 Tbsp. Butter or possibly margarine
• 18 sm mushroom caps

1. Heat oven to 325'.
2. Coat beef cubes with flour.
3. Heat oil in Dutch oven.
4. Brown beef cubes in warm oil.
5. Add in garlic; cook 1 minute.
6. Remove garlic and fat.
7. Add in wine and sufficient water to just cover the meat.
8. Stir in bay leaf, salt and parsley.
9. Cover and bake 2 hrs.
10. Fry bacon just till lump.
11. Add in onions; cook till light brown.
12. Stir bacon and onions into beef cube mix.
13. Cover andb ake till beef cubes are tender, about 40 min.
14. Stir in tomato paste, thyme and pepper.
15. Cover and bake 10 min.
16. Heat butter in 6-inch skillet.
17. Cook and stir mushrooms in butter till tender; arrange on top.
18. *NOTE: Beef bottom round or possibly boneless chuck eye can be substituted for the beef rolled rump roast.

rump roast, allpurpose, extra virgin olive oil, vegetable oil, clove garlic, red wine, water, bay leaf, salt, parsley, bacon, white onions, tomato paste, thyme, pepper, butter, mushroom caps

Taken from cookeatshare.com/recipes/beouf-bourguignon-red-wine-beef-stew-83547 (may not work)