french beef stew
French Beef Stew Posted by liz at recipegoldmine.com April 29, 2001 2 pounds beef (chuck, rump or brisket), trimmed, cut 2-inch pieces 4 cups red wine 1 bay leaf 2 cloves 1 onion, ...
Ingredients
- 2poundbeef (chuck, rump or brisket), trimmed,
- 4cupred wine
- 1bay leaf
- 1onion, peeled and halved
- 1clovegarlic
- 4tablespoonbutter
- 4ouncethick bacon, cut into 1/2-inch pieces
- 1/2cupflour
Directions
- 1
French Beef Stew Posted by liz at recipegoldmine.com April 29, 2001 2 pounds beef (chuck, rump or brisket), trimmed, cut 2-inch pieces 4 cup
- 2
Toss together to coat meat, cover bowl with plastic wrap and refrigerate for 4 to 12 hours
- 3
In a large heavy pot, melt butter and cook off bacon until just crispy and set aside to drain
- 4
Scoop beef from marinade and pat dry with paper towels
- 5
Toss in a bowl with flour to coat
- 6
Shake off excess flour
- 7
Add the floured beef to the pot and cook until nicely browned
- 8
Stir in the onion and garlic from the marinade, as well as the thyme, stock and season with salt and pepper