*  Exported from  MasterCook  *

            Boeuf a la Bourguignonne Effortless but Sumptuous

Recipe By     : Ruth Mellinkoff
Serving Size  : 10   Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      tb            All-purpose flour
   5      tb            Soy sauce
   6      oz            Can tomato paste
   5      lb            Stew beef -- cut in 2" cubes
   4      lg            Onions -- sliced
   2      lg            Carrots -- sliced
   1      c             Celery -- sliced
   2      cl            Garlic -- mashed
   1      ts            Freshly ground black pepper
     3/4  ts            Salt
     3/4  ts            Thyme
   2                    Bay leaves
   2 1/2  c             Dry red wine

Combine flour and soy sauce, then stir in tomato paste.  Place the
beef in a very large casserole, add the flour mixture and stir until
beef cubes are coated.  Add all the remaining ingredients and stir
again.  Cover tightly, place in a 450°F oven, and bake 15 minutes,
then reduce temperature to 250°F and continue cooking until the meat
is just tender, about 2 to 3 hours.  Taste for seasoning about an
hour before it is done; add more salt and pepper if needed.  Remove
from oven and serve with one or more of the following vegetables.
Either add them to the stew and heat briefly, or serve them at the
side on the dinner plates.

Choice of vegetables: fresh celery slices, cooked crisp-tender;
freshly cooked carrots; fresh or frozen peas; small onions, boiled;
fresh mushrooms, sauteed; fresh zucchini, sliced and briefly sauteed;
fresh green beans, cooked crisp-tender; small new potatoes, boiled.

This is best done a day ahead, then reheated slowly in a 275°F oven,
but it can be made several days ahead and it freezes well.

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From "The Easy, Easier, Easiest Cookbook" by Ruth Mellinkoff.