Recipes for Free - where all
recipes are always free!
Recipes for Free - where all
recipes are always free!
Ingredients:
1/2 pound of bacon, chopped
4-1/2 pounds chuck, cubed
1/3 cup flour
1/2 cup unsalted butter
1/4 teaspoon pepper
1/4 teaspoon salt
5 carrots, sliced in 1-inch pieces
2 stalks of celery, sliced in 1-inch pieces
2 cups of onions, chopped
2 cloves of garlic, crushed
1 tablespoon parsley, chopped
1 bay leaf
1 teaspoon dried thyme
2 cups Burgundy wine
1 cup beef bullion
2 pounds mushrooms, sliced
1 pound pearl onions
Directions:
Fry bacon in medium saucepan until golden. Remove bacon and set aside. Leave
bacon fat in pan.
Dredge beef in flour.
Add 4 tablespoons of butter to bacon fat in medium saucepan and brown beef cubes
in small batches and set aside.
After all cubes are browned, return cubes to saucepan and add cooked bacon, carrots,
chopped onions, celery, bay leaf, garlic, parsley, thyme, salt, pepper, 1-1/3
cup wine, and bullion. Cover, bring mixture to a simmer, and cook for about
2-1/2 hours until meat is tender.
Meanwhile prepare the mushrooms and pearl onions. Sauté mushrooms until golden
in 2 tablespoons of butter in skillet. Set aside. Add last 2 tablespoons butter
to skillet and sauté pearl onions.
When pearl onions are brown, add 2/3 cup of wine. Cover skillet and simmer onions
until tender, about 12-15 minutes. Set aside.
As soon as stew mixture is tender, add mushrooms and pearl onions.
Let stew cool and refrigerate for at least one day.
To serve, remove the bay leaf. Reheat the stew in a casserole in a 350 degree
F oven for 30-40 minutes, until hot. Taste for seasoning. Add salt or pepper
as needed.
Serve over buttered noodles or macaroni
