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  Added: Sep 18, 2007  •  Visited (760)  •  Print version Print this recipe (89)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
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.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Europe » France
    Main Ingredient » Meat & Poultry » Beef
    Main Ingredient » Condiments » Wine
    Main Ingredient » Pasta » Noodle
    Dish » Stew

     





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