Beouf Bourguignon (Red Wine Beef Stew) Recipe

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Beouf Bourguignon (Red Wine Beef Stew) Ingredients

2 lb beef rolled rump roast*
1/4 cup all-purpose flour
2 tbsp olive oil
2 tbsp vegetable oil
1 clove garlic
1 1/4 cup dry red wine
1 1/2 cup water
1/2 small bay leaf
1 1/4 tsp salt
2 sprigs parsley
3 slices bacon,diced
18 small white onions
3 tbsp tomato paste
1/2 tsp dried thyme leaves
1/4 tsp ground pepper
2 tbsp butter or margarine
18 small mushroom caps

A Recipe for
Beouf Bourguignon (Red Wine Beef Stew)

The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit.
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This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them.
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Food Tip
To peel garlic cloves quickly, microwave them first for 10 seconds. They will then pop out of their skins easily.

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Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

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Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

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If only it was as easy to banish hunger by rubbing the belly as it is to masturbate.
Diogenes the Cynic

Beouf Bourguignon (Red Wine Beef Stew)

When baking, follow directions. When cooking, go by your own taste.
Laiko Bahrs

Beouf Bourguignon (Red Wine Beef Stew) Directions

Heat oven to 325'. Coat beef cubes with flour. Heat oil in Dutch oven.
Brown beef cubes in hot oil. Add garlic; cook 1 minute. Remove garlic
and fat. Add wine and enough water to just cover the meat. Stir in
bay leaf, salt and parsley. Cover and bake 2 hours.

Fry bacon just until lump. Add onions; cook until light brown. Stir
bacon and onions into beef cube mixture. Cover andb ake 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.

Serves: 5

Beouf Bourguignon (Red Wine Beef Stew) Recipe brought to you by Recipes To-Go

Beouf Bourguignon (Red Wine Beef Stew) Recipe from the Recipes-To-go.com Drink Recipe Cookbook

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