Boeuf Bourguignonne 2 Recipe

• 2 1/2 lb Beef chuck, in cubes
• 1/2 c. Flour
• 2 tsp Instant beef bouillon
• 3 slc Bacon, in squares
• 2 x Cloves garlic
• 1 x Bay leaf
• 1/2 tsp Thyme
• 2 c. Dry red wine

1. Toss beef with flour seasoned with instant bouillon.
2. Brown with bacon and garlic.
3. Add in herbs, red wine and water to cover.
4. Simmer, covered, about 2 hrs, till meat is tender.
5. Adjust seasoning of gravy with more bouillon.
6. If you like, add in cooked carrots and onions, and mushrooms, browned in butter to the stew.
7. Makes 6 or possibly more servings

beef chuck, flour, beef bouillon, bacon, garlic, bay leaf, thyme, red wine

Taken from cookeatshare.com/recipes/boeuf-bourguignonne-2-88642 (may not work)