pondlady
11-03-2006, 04:40 PM
6 strips bacon, cut into 1-2” pieces
3 lbs beef rump, cut into 1” cubes
1 large carrot, peeled and sliced
1 medium onion, sliced
1 t salt
1/2 t pepper
3 T flour
1 can condensed beef broth
2 c red or Burgundy wine
1 T tomato paste
2 cloves garlic, minced
1/2 t whole thyme
1 whole bay leaf
1/2 lb small white onions, peeled
1 lb fresh mushrooms, sliced
Cook bacon in large skillet until crisp. Remove and drain. Add beef cubes and brown well. Place browned beef cubes in stoneware. Brown carrot and onion. Season with salt and pepper. Stir in flour. Add broth, mix well and add to stoneware. Add cooked bacon, wine, tomato paste, garlic, bay leaf, onions and mushrooms. Cover cook on Low 10 to 12 hours or on High for 5 to 6 hours.
3 lbs beef rump, cut into 1” cubes
1 large carrot, peeled and sliced
1 medium onion, sliced
1 t salt
1/2 t pepper
3 T flour
1 can condensed beef broth
2 c red or Burgundy wine
1 T tomato paste
2 cloves garlic, minced
1/2 t whole thyme
1 whole bay leaf
1/2 lb small white onions, peeled
1 lb fresh mushrooms, sliced
Cook bacon in large skillet until crisp. Remove and drain. Add beef cubes and brown well. Place browned beef cubes in stoneware. Brown carrot and onion. Season with salt and pepper. Stir in flour. Add broth, mix well and add to stoneware. Add cooked bacon, wine, tomato paste, garlic, bay leaf, onions and mushrooms. Cover cook on Low 10 to 12 hours or on High for 5 to 6 hours.