Recipe - Boeuf Bourguignonne 2

2 One half pound Beef chuck; in cubes
One half cup Flour
2 teaspoon Instant beef bouillon
3 sl Bacon; in squares
2 Cloves garlic
1 Bay leaf
One half teaspoon Thyme
2 cup Dry red wine

Toss beef with flour seasoned with instant bouillon. Brown with bacon and
garlic. Add herbs, red wine and water to cover. Simmer, covered, about 2
hours, until meat is tender. Adjust seasoning of gravy with more bouillon.
If desired, add cooked carrots and onions, and mushrooms, browned in butter
to the stew. Makes 6 or more servings

Recipe by: Unknown Cookbook Posted to MCRecipe Digest V1 #730 by
L979@aol.com on Aug 9, 1997