Boeuf Bourguignonne 2

Boeuf Bourguignonne 2 Category Beef 
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Ingredients And Procedures

2 1/2 pounds beef chuck -- in cubes

1/2 cup flour

2 teaspoons instant beef bouillon

3 slices bacon -- in squares

2 cloves garlic

1 bay leaf

1/2 teaspoon thyme

2 cups dry red wine

Toss beef with flour seasoned with instant bouillon. Brown with bacon and garlic. Add herbs, red wine and water to cover. Simmer, covered, about 2 hours, until meat is tender. Adjust seasoning of gravy with more bouillon. If desired, add cooked carrots and onions, and mushrooms, browned in butter to the stew. Makes 6 or more servings

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