Recipe - Beouf Bourguignon (Red Wine Beef Stew)

2 pound Beef rolled rump roast*
One fourth cup Allpurpose flour
2 tablespoon Olive oil
2 tablespoon Vegetable oil
1 Clove garlic
1 One fourth cup Dry red wine
1 One half cup Water
One half Small bay leaf
1 One fourth teaspoon Salt
2 Sprigs parsley
3 Slices bacon, minced
18 Small white onions
3 tablespoon Tomato paste
One half teaspoon Dried thyme leaves
One fourth teaspoon Ground pepper
2 tablespoon Butter or margarine
18 Small mushroom caps

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 6inch 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini