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| Budget: Beef Short Ribs La Bourguignonne Recipe |
Category: Beef / Entrees
Rating:
N/A
Servings: 6
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Ingredients
4 slice bacon, chopped
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
2 lb beef short ribs
2 onions, finely chopped
3 carrots, finely chopped
3 garlic cloves, minced
1 1/2 cup red wine
1 1/2 cup beef stock
1 teaspoon dried thyme
1 bay leaf
----VEGETABLES----
4 potatoes
4 carrots, thickly sliced
1/2 lb small mushrooms
1/4 cup fresh parsley, chopped
1 salt
1 pepper
Cooking Directions:
In Dutch oven, cook bacon over medium heat; remove bacon and set aside.
In plastic bag, combine flour, salt, pepper and paprika; add ribs and shake to coat, reserving flour mixture.
Add ribs to pan; brown well, in batches [note] , over medium-high heat. Remove ribs and set aside; drain fat from pan. Add onions, carrots, garlic and reserved flour mixture to pan; reduce heat to medium. Cover and cook (adding up to 2 tb water if mixture gets too dry) for about 6 minutes or until onions are softened. Gradually stir in wine, stock, thyme and bay leaf, scraping up brown bits [deglaze] from bottom. Bring to boil; reduce heat and simmer for 5 minutes. Return ribs and bacon to pan; simmer, covered, for 1 hour.
Vegetables: Meanwhile, peel potatoes and cut into bite-size chunks. Add potatoes and carrots to pan; cook for 1 hour. Stir in mushrooms; cook for 30 minutes or until ribs are tender. Stir in parsley. Discard bay leaf. Season with salt and pepper to taste.
[Note: browning meat in batches prevents meat from steaming, which happens if meat is crowded in the pan.]
Serve in big soup bowls with French bread and a green salad.
6 servings for $14.08 CDN [Mar/95]
Source: Canadian Living magazine, Mar 95 Presented in article by Jan Main "Budget Bests: Dem Bones, Dem Bones, Dem Tasty Bones"
[-=PAM=-] PA_Meadows@msn.com
entrees,beef
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