Boeuf Grande Rouge
- 6 slices bacon, cut in 1 in. pieces
- 2lbs. rump roast, boneless
- 1/2 cup flour
- 1 1/2 cups Hop Kiln Big Red Wine
- 1 clove garlic, chopped
- 1 tsp. salt
- 1/4 tsp. pepper
- water
- 1/2 tsp. dried thyme
- 1 bay leaf
- 1/2 lb. fresh mushrooms, sliced
- 4 medium onions, sliced
- 2 tbl. butter
Cut rump roast into 1 inch cubes. Brown bacon in Dutch oven over medium heat until crisp. Remove bacon and set aside. Dredge beef in flour. Brown beef in bacon drippings. Drain excess fat from the pan. Add wine and enough water to cover the beef.
Add the next 6 ingredients. Bring to a boil and then reduce heat to a simmer. Cover and cook until beef is tender, approximately 1 1/2 hours.
Saute mushrooms and onions over medium heat until tender. Add to stew with bacon.
Cover and cook 10 minutes more. Serve with French bread or over rice.
Submitted by Susan Mixon Harrell, Hampstead, NC
Hop Kiln Winery
6050 Westside Road
Healdsburg, CA 95448
