Ah ha! Try this on for size. It’s a Julia Child wanna-be!
Ingredients:
1 T Olive Oil
¼ lbs Bacon cut in small strips
2¼ lbs Rump steak cut into 1” cubes
1 T Butter
1 med Red Onion, diced
1 c Baby Carrots
1 T All-Purpose Flour
½ Bottle good Red Wine
2 c Beef stock
1 Bouquet garni (parsley, 1 Bay Leaf, 1 T Thyme)
Salt and freshly ground
½ lbs Button Mushrooms, sliced
1 T Chopped Flat-Leaf Parsley
Instructions:
Preheat oven to 350F. Heat oil in an ovenproof casserole dish and sauté the bacon until slightly crisp. Transfer bacon to a plate then brown the meat in the same oil.
Remove any excess oil then add butter and diced onion and sauté a little. Add carrots. Sprinkle flour over the meat and mix in. Pour in the red wine and bring to a simmer. Add the beef stock to cover the meat and add the bouquet garni. Bring to the boil, reduce heat and leave at a simmer. Season with salt and pepper.
Remove any surface scum and cover pan. Cook in the preheated oven for at least 1½ hours. The meat is cooked when it falls apart easily.
When the meat is tender, remove the dish from the oven and place on top of the stove over medium heat. Add the mushrooms and bacon and simmer until the mushrooms are cooked. Remove the bouquet garni, check the seasoning and serve sprinkled with freshly chopped parsley. Serve with steamed rice or boiled new potatoes. Bon appetit!
Per serving:
1136 Calories (kcal) 100g Total Fat; (78% calories from fat)
50g Protein 10g Carbohydrate
159mg Cholesterol 2521mg Sodium
Have fun with this. Serve with a Cabernet Sauvignon or a Syrah. Cheers!
Boise Foodie Guild 