Ingredients
- 2 garlic (cloves)
- 1 bay leaf
- 1,100 gr beef chuck in (cubes)
- 475 ml dry wine (red)
- 65 gr flour
- 10 ml instant beef bouillon
- 1 gr thyme
- 3 slices bacon in squares
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
