Recipe - Boeuf A La Bourguignonne Effortless But Sumptuous

5 tablespoon Allpurpose flour
5 tablespoon Soy sauce
1 cn (6 oz) tomato paste
5 pound Stew beef; cut in 2" cubes
4 lg Onions;, cut or sliced up
2 lg Carrots;, cut or sliced up
1 cup Sliced celery
2 Cloves garlic; mashed
1 teaspoon Freshly ground black pepper
Three fourths teaspoon Salt
Three fourths teaspoon Thyme
2 Bay leaves
2 One half cup Dry red wine

Combine flour and soy sauce, then stir in tomato paste. Place the beef in a
very large casserole, add the flour mixture and stir until beef cubes are
coated. Add all the remaining ingredients and stir again. Cover tightly,
place in a 450°F oven, and bake 15 minutes, then reduce temperature to
250°F and continue cooking until the meat is just tender, about 2 to 3
hours. Taste for seasoning about an hour before it is done; add more salt
and pepper if needed. Remove from oven and serve with one or more of the
following vegetables. Either add them to the stew and heat briefly, or
serve them at the side on the dinner plates. Choice of vegetables: fresh
celery slices, cooked crisptender; freshly cooked carrots; fresh or frozen
peas; small onions, boiled; fresh mushrooms, sauteed; fresh zucchini,
cut or sliced up and briefly sauteed; fresh green beans, cooked crisptender; small
new potatoes, boiled. This is best done a day ahead, then reheated slowly
in a 275°F oven, but it can be made several days ahead and it freezes well.

NOTES : From "The Easy, Easier, Easiest Cookbook" by Ruth Mellinkoff.

Recipe by: Ruth Mellinkoff

Posted to MCRecipe Digest V1 #772 by Crane Walden cranew@foothill.net on
Sep 5, 1997