Burgundy Beef Stew

[kirra]

Burgundy Beef Stew

Ingredients:

6 slices bacon, cut into 1-inch pieces
2 lbs. beef, boneless chuck eye, rolled rump, or bottom round roast, cut into 1-inch pieces
1/2 c. all-purpose flour
1-1/2 c. dry red wine or beef broth
1-1/2 t. chopped fresh or 1/2 t. dried thyme leaves
1-1/4 t. salt
1 t. beef bouillon granules
1/4 t. pepper
1 chopped garlic clove
1 bay leaf
2 T. butter or margarine
1 package (8 oz.) sliced mushrooms
4 sliced medium onions
chopped fresh parsley, if desired

Preparation:

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.