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April 21, 2006, Newsletter Issue #4: Beef Burgundy Stew
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Tip of the Week
Here's how you cook one of the most comon French meat dishes.
Take:
1 lb. boneless beef, cubed
3 Tbsp. flour
6 slicesb bacon, cut into 1-inch pieces
1.5 cups yellow onion wedges
1.5 cups sliced carrots
12 small mushrooms
2 cloves garlic, minced
1 cup Burgundy
1/2 cup water
1/4 cup Steak Sauce
1/4 tsp. salt
1/4 tsp. pepper
Cook:
1. Pat the flour into meat until it doesn't show pink juices over the flour any more.
2. Grill the bacon in oven until crisp. Reserving drippings, set bacon aside to drain.
3. In a frying pan, brown the meat in bacon drippings, add the bacon, onion, carrots, mushrooms, garlic, wine, and water.
4. Cover and simmer until vegetables are tender. Stir in the rest ingredients and heat through.
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