Recipe - Budget: Beef Short Ribs La Bourguignonne

4 sl Bacon, chopped
1/3 cup Allpurpose flour
One half teaspoon Salt
One fourth teaspoon Pepper
One fourth teaspoon Paprika
2 pound Beef short ribs
2 Onions, finely chopped
3 Carrots, finely chopped
3 Garlic cloves, minced
1 One half cup Red wine
1 One half cup Beef stock
1 teaspoon Dried thyme
1 Bay leaf

VEGETABLES
4 Potatoes
4 Carrots, thickly cut or sliced up
One half pound Small mushrooms
One fourth cup Fresh parsley, chopped
Salt
Pepper

In Dutch oven, cook bacon over medium heat; remove bacon and set aside.

In plastic bag, combine flour, salt, pepper and paprika; add ribs and shake
to coat, reserving flour mixture.

Add ribs to pan; brown well, in batches [note] , over mediumhigh heat.
Remove ribs and set aside; drain fat from pan. Add onions, carrots, garlic
and reserved flour mixture to pan; reduce heat to medium. Cover and cook
(adding up to 2 tablespoon water if mixture gets too dry) for about 6 minutes or
until onions are softened. Gradually stir in wine, stock, thyme and bay
leaf, scraping up brown bits [deglaze] from bottom. Bring to boil; reduce
heat and simmer for 5 minutes. Return ribs and bacon to pan; simmer,
covered, for 1 hour.

Vegetables: Meanwhile, peel potatoes and cut into bitesize chunks. Add
potatoes and carrots to pan; cook for 1 hour. Stir in mushrooms; cook for
30 minutes or until ribs are tender. Stir in parsley. Discard bay leaf.
Season with salt and pepper to taste.

[Note: browning meat in batches prevents meat from steaming, which happens
if meat is crowded in the pan.]

Serve in big soup bowls with French bread and a green salad.

6 servings for $14.08 CDN [Mar/95]

Source: Canadian Living magazine, Mar 95 Presented in article by Jan Main
"Budget Bests: Dem Bones, Dem Bones, Dem Tasty Bones"

[=PAM=] PA_Meadows@msn.com

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