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1. Dredge beef cubes in flour.
2. Melt butter with oil in a large skillet and brown the meat.
3. Sprinkle with salt and pepper.
4. Transfer meat to a casserole with a lid using a slotted spoon.
5. Preheat oven to 350 degrees F.
6. Add bacon, garlic, carrots, leek, onion, mushrooms and parsley to the skillet.
7. Sauté until bacon is slightly crisp and the onion, garlic, mushrooms, carrots and leek are soft, stirring frequently.
8. Add contents of the skillet to the meat.
9. Add thyme, Burgundy and just enough water to cover the stew.
10. Cover and place casserole dish in the center of the oven.
11. Bake for 1 to 1 1/2 hours.
12. Serve with egg noodles.
13. Garnish with parsley.
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