Saloon's Beef Stew

An online recipe with instructions for making Saloon's Beef Stew.

Ingredients

- 2-1/2 pounds of boneless beef
- flour for dredging the meat
- 3 tablespoons of oil
- 1 clove of garlic, minced
- 1-3/4 cup of Burgundy wine
- hot water
- 1 small bay leaf
- 1-1/2 teaspoons of salt
- 3 sprigs of parsley
- 2 strips of bacon
- 1/2 cup of chopped onion
- 1 tablespoon of tomato paste
- 1/4 teaspoon of pepper
- 18 mushroom caps
- 2 tablespoons of melted butter

Instructions

- preheat the oven to 325 degrees
- cut the the beef into large cubes
- dredge the meat cubes in the flour.
- brown the meat well on all sides in hot oil
- cook the garlic with the meat for about one minute.
- place the meat and garlic in a 2 quart casserole
- pour in the wine and enough hot water to cover the meat
- add the bay leaf, salt and parsley
- bake at 325 degrees for 2 hours

Finely chop the bacon and onions. Cook them together until the onions arae lightly browned and the bacon is crisp. Add the bacon and onions to the beef that has been cooked for 2 hours. Cook the meat, bacon and onions for 30 more minutes, or until the beef is fork tender.

Mix the tomato paste and pepper into the beef stew.

Cook the mushroom caps in the melted butter and mix them into the beef stew.