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Recipes - beef stew

Recipe Name

beef stew

Submitted by

Recipe Description

Quantity	1	Quantity Unit		Servings
Prep Time (minutes)	20	Cook Time (minutes)	180	Ready In (minutes)	200

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Ingredients
Amt.	Measure	Ingredient



2	pounds	beef stew meat, cut into 1 inch cubes
6	slices raw	bacon
1	tablespoon	all-purpose flour
1	teaspoon	salt
1	tablespoon	butter
2	medium (2-1/2" dia)	Onion, chopped
2	medium	Carrots
1	clove	garlic minced
1	tablespoon	(1 beef bullion cube)
1	cup (8 fl oz)	water
12	fliud ounces	burgundy
3	cups pieces	white mushrooms, Sliced
12	ounces	egg noodles
4	tablespoons	butter unsalted

Steps

Sequence	Step

1	In a heavy skillet cook 4 ounces of bacon until done
2	Add two pounds of beef into the hot fat and cook until dark brown.
3	Transfer meat to casserole. (Some chefs will heat two tablespoons of brandy, pour over meat and flame). Stir in 1 table spoon of flower, 1 teaspoon of salt and ¼ teaspoon of pepper. Add 1.5 cups of dry red wine (Burgundy) Add 1 tablespoon of butter to skillet, heat, and brown onions in it.
4	To meat in casserole, add sauté onions, carrots, garlic and bullion water to cover meat. Place in Crock Pot and cook at low heat for 8 hours or until meat is very tender. (Oven cooking at 350 degrees for three hours).
5	prepare butter noodles according to package, strain and cook in melted better. add salt and pepper to taste.
6	About thirty minutes before serving add mushrooms. Serve over butter noodles. Makes 4 to 6 servings. This Dish can be prepared ahead of time and stored in the refrigerator. It should be reheated slowly.

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