---
4 lbs. lean chuck, cut into 1" cubes
1/2 lb. bacon, diced
1 doz. small silverskin onions, peeled
1/2 lb. fresh mushrooms
ground pepper
2 cloves garlic, minced
2 Tbsp. tomato paste (or ketchup)
1/2 tsp. thyme
1/2 tsp. oregano
1/2 tsp. nutmeg,
zest of half and orange (grated peel)
1 bay leaf
1 bottle good dry red wine or Burgundy wine
1/2 cup fresh parsley, chopped
---
Sauté bacon until brown and crispy. Remove bacon and sauté
onions until golden.
Remove onions and store in jar in fridge. Brown meat evenly (may have
to do 2 batches)
in same pan. Put meat, juices and bacon in ovenproof stew pot. Sprinkle
with freshly
ground pepper, garlic and orange peel. Pour red wine over until it
just barely covers
meat. Heat for a few minutes. Cook in 250°-300° oven covered
for 3 hours.
Let cool, refrigerate.
Sauté mushrooms in butter until browned, store in jar in fridge
until next day.
---
When ready to serve:
Heat stew on stovetop, stirring in onions. Place all mushrooms in center
of stew.
Bake at 200° for 1 hour.
At serving time, sprinkle top generously with chopped parsley.
Serve with Burgundy wine, green salad, and a crusty french bread to
"dip" into stew.
This Classic French 'stew' Burgundy Beef, is really wonderful!
---
Return
to MAIN MEALS Index here
Return to
GROWLIES Index here