Burgundy Beef Stew
Ingredients
6 slices bacon — cut into 1-inch pieces
2 pound beef boneless chuck eye, rolled rump or bottom round roast — cut into 1-inch pieces
1/2 cup all-purpose flour
1 1/2 cups dry red wine
OR
1 1/2 cups beef broth
1 1/2 teaspoons chopped fresh thyme
OR
1/2 teaspoon dried thyme leaves
1 1/4 teaspoons salt
1 teaspoon beef bouillon granules
1/4 teaspoon pepper
1 clove garlic — chopped
1 bay leaf
2 tablespoons butter or margarine
1 (8-ounce) package sliced mushrooms
4 medium onions — sliced
Chopped fresh parsley — if desired
Cooking Instructions
Cook bacon in Dutch oven over medium heat until crisp; drain, reserving fat in Dutch oven. Drain bacon on paper towels; crumble bacon.
Coat beef with flour. Cook beef in bacon fat over medium heat, stirring occasionally, until brown. Drain excess fat from Dutch oven. Add wine and just enough water to cover beef. Stir in thyme, salt, bouillon granules, pepper, garlic and bay leaf. Heat to boiling; reduce heat. Cover and simmer about 1 1/2 hours or until beef is tender.
Melt butter in 12-inch skillet over medium heat. Cook mushrooms and onions in butter, stirring occasionally, until onions are tender. Stir mushroom mixture and bacon into beef mixture. Cover and simmer 10 minutes. Remove bay leaf. Garnish stew with parsley.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)