Everyone needs to know a few French recipes to impress company. This one isn;t hard or too time consuming.
Beef in Claret
5 oz lean bacon
6 to 8 small onions
2 cups chopped button mushrooms
3 lb stewing steak
4 tablespoons oil
5 cloves garlic, minced
2 tablespoons flour
1 bottle of burgundy or fruity claret
Salt & pepper
1 teaspoon of sugar
Bouquet of herbs (parsley, rosemary, thyme, oregano tied in twine)
300°. Cook the bacon in a frying pan until it is lightly brown. Add the onions and cook uncovered for roughly ten minutes. Then add the mushrooms, stir, cover and cook gently for a further ten minutes.
Cut the stewing steak into cubes roughly 1½" (4cm) square. Heat the oil in a frying pan and brown the cubes of meat. Place in a casserole, add the garlic and sprinkle the flour over the meat. Place in the oven uncovered for 15 minutes to continue the browning process. Stir from time to time.
Add wine, sauteed veggies and herbs. Cover and simmer for 3 hours or until the meat is tender. Remove from the oven.
Serve over egg noodles, mashed potatoes or boiled new potatoes.
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