How to make it

  • In Dutch oven -large iron skillet - cook bacon until crisp - remove - brown beef in fat, remove. In drippings brown carrot and onion - spoon off fat - return bacon and beef to pan. Season with salt and ¼ tsp. pepper; stir in flour. Reserve ½ cup broth add remainder to stew. Add wine, tomato paste and herbs. Cover - let simmer 3 hours.
  • Quarter large mushrooms - sauté in 3 tbsp. butter or oil - 5 minutes -lift out. Add small onions. Then add reserved broth. Simmer covered until tender about 10 minutes.
  • Thicken stew with "Beurre Manie" – ¼ cup flour with 2 tbsp. butter - roll into pea-size balls. Skim fat from stew, drop in balls. Stip over very low heat until thickened. Add mushrooms, onions, bring to bubbling.
  • Serves 8 people.

Reviews & Comments 1

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    " It was excellent "
    minitindel ate it and said...
    sounds great i need it now ha ha
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