Serves: 8
1. Cook bacon in 4-quart Dutch oven over low heat, stirring occasionally, until crisp remove bacon with slotted spoon. Refrigerate bacon.
2. Coat beef with flour. Cook beef in bacon drippings over medium-high heat, stirring frequently, until brown. Drain excess fat from Dutch oven.
3. Add wine and just enough water to cover beef in Dutch oven. Stir in thyme, salt, bouillon granules, pepper, garlic and bay leaf. Heat to boiling reduce heat. Cover and simmer about 1 hour 30 minutes or until beef is tender.
4. Melt butter in 12-inch skillet over medium heat. Cook mushrooms and onions in butter, stirring frequently, until onions are tender. Stir mushroom mixture and bacon into stew. Cover and simmer 10 minutes. Remove bay leaf. Garnish stew with parsley.
NUTRITION FACTS: 1 Serving (about 1 1/4 cup): Calories 285 (Calories from Fat 145) Fat 16g (Saturated 7g) Cholesterol 70mg Sodium 750mg Carbohydrate 13g (Dietary Fiber 2g) Protein 24g % DAILY VALUE: Vitamin A 2% Vitamin C 4% Calcium 2% Iron 18% DIET EXCHANGES: 3 Medium-Fat Meat 3 Vegetable
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Burgundy Beef Stew recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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