|
| |
Beef Stew With Burgundy
(Boeuf Bourguignon)
|
|
|
| What You Need: |
|
|
|
4 slices bacon
1½ pounds beef, cut in 1½-inch cubes
1 can (10¾ ounces) condensed beefy mushroom soup
1 cup burgundy or other dry red wine
2 tablespoons tomato paste
¼ teaspoon thyme leaves, crushed
1 medium bay leaf
2 medium cloves garlic, minced
8 small whole white onions (about ½ pound)
2 medium carrots cut in 2-inch sticks
2 cups hot cooked noodles
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Cook bacon until crisp in a large saucepan; remove and crumble, reserving drippings.
|
2. Brown beef in drippings.
|
3. Add soup, wine, tomato paste, crumbled bacon and seasonings; cover and cook over low heat 1 hour.
|
4. Add onions and carrots; cook 1 hour more, or until done, stirring occasionally.
|
5. Remove bay leaf; serve over noodles.
|
|
|
|
|
|
|
|
|
