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| Beef Bourguignon
1/2 pound of bacon, diced
3 pounds of rump roast, cut into chunks
flour for dredging
2 carrots, sliced
2 medium onions, sliced
salt and freshly ground pepper
3 cups of Burgundy wine
2 cups of beef stock
3 cloves garlic, mashed
1 bay leaf
1 teaspoon of thyme
1 tablespoon of tomato paste
1 pound of mushrooms, quartered
1/4 cup of butter
two 1 pound cans of tiny onions
2 tablespoons of minced parsley |
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Fry the bacon in a 5 - 6 quart casserole until crisp. Remove and set aside. Dry beef chunks on absorbent paper. Dredge with flour and fry in the bacon fat, adding a little butter if necessary, until well browned on all sides. Remove meat as it browns and place it with the bacon. Brown carrots and onions in the fat. Add bacon and meat and season to taste. Add wine, stock, garlic, bay leaf, thyme and tomato paste. Cover casserole and bake in 325ºF. oven 3 - 4 hours or until meat is fork tender. Meanwhile, sauté mushrooms in butter for 5 minutes. Add, with drained onions, to the casserole. Sprinkle with parsley before serving. Serves 6 - 8
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