Recipe - Beef Stew With Mushrooms And Red Wine

3 tablespoon Vegetable oil
All purpose flour
2 One half pound Beef chuck; cut into 1.5 "
cubes
1 Clove Garlic; minced
2 cup Dry red wine
Three fourths cup Beef stock
1 Bay leaf
2 sl Bacon; chopped
1 cup Onion; coarsely chopped
1 tablespoon Tomato paste
2 tablespoon Butter
1 pound Mushrooms; quartered
Fresh parsley; chopped

Preheat oven to 325. Heat oil in heavy large Dutch oven over high heat.
Place flour in medium bowl; season with salt and pepper. Coat beef with
flour, shaking off excess. Add half of beef to Dutch oven and brown well on
all sides, about 5 minutes. Transfer beef to plate. Repeat with remaining
beef, adding more oil to pan as necessary. Return beef and any accumulated
juices to Dutch oven. Reduce heat to medium. Add garlic and cook 1 minute.
Add wine and enough beef stock to cover meat. Add parsley sprigs and bay
leaf. Cover and bake about 2 hours.

Heat heavy small skillet over high heat. Add bacon and saute until crisp.
Transfer bacon to paper towels, using slotted spoon. Add onion to skillet
and saute until translucent, about 5 minutes. Add tomato paste; stir 2
minutes. Add bacon and onion mixture to stew. Thin liquid with more stock
if necessary. Cover and bake until meat is tender, about 30 minutes.

Melt butter in heavy large skillet oven high heat. Add mushrooms and saute
until tender, about 10 minutes. Add mushrooms to stew. Season with salt and
pepper.

NOTES : Can be made one day ahead. Cover and chill. Rewarm at 325 about 30
minutes. Sprinkle with fresh parsley We put this over lightly buttered
noodles for a wonderful warmerupper dinner
Recipe by: Jean Garry/Bon Appetit

Posted to MasterCook Digest V1 #396 by "Carrie"
carriejmclain@worldnet.att.net on Jan 7, 1998