*  Exported from  MasterCook II  *
                              French Beef Stew
 Recipe By     : TVFN-HOW TO BOIL WATER SHOW #HB8299
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Htbw
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Pounds        Beef (Chuck, Rump Or Brisket) Trimmed -- cut 
 in 2 chunks
    4      Cups          Red Wine
    1                    bay leaf
    2                    Cloves
    1                    Onion -- peeled and halved
    1      Clove         garlic
    4      Tablespoons   butter
    4      Ounces        thick bacon -- cut into 1/2 pieces
      1/2  Cup           Flour
    1      Teaspoon      Thyme
    1 1/2  Cups          beef stock
                         Salt And Pepper
   12      Small         pearl onions
    2      Tablespoons   butter
    1      Teaspoon      sugar
   12                    mushrooms -- quartered
    2      tablespoons   soft butter mixed with 2 tablespoons flour
                         chopped parsley
 In a large bowl combine beef chunks, wine, bay leaf, 
 cloves, onion and garlic. Toss together to coat meat, 
 cover bowl with plastic wrap and refrigerate for 4 - 12 
 In a large heavy pot, melt butter and cook off bacon 
 until just crispy and set aside to drain. Scoop beef 
 from marinade and pat dry with paper towels. Toss in 
 a bowl with flour to coat. Shake off excess flour. Add 
 the floured beef to the pot and cook until nicely browned. 
 Stir in the onion and garlic from the marinade, as well 
 as the thyme, stock and season with salt and pepper. 
 Bring to a boil. Reduce heat and simmer for 1 1/2 hours 
 or until meat is tender.
 Peel the pearl onions and trim off a little bit of the root 
 end. Melt butter in a small skillet and add pearl onions. 
 Toss to coat and pour in 1/4 cup of water and cover. 
 Simmer until tender. Uncover and allow liquid to 
 evaporate. Sprinkle in 1 teaspoon sugar and shake
 pan over medium heat until onions begin to brown and 
 caramelize. Season with salt & pepper.
 In another skillet melt 3 tablespoons butter and cook
 mushrooms until golden brown. Stir in crispy bacon 
 bits and season with salt & pepper.
 When the beef is tender, remove meat with a slotted 
 spoon to a bowl. Simmer sauce until thickened and 
 stir in flour/butter mixture to help thicken. Season 
 sauce to taste. Return beef to pot and bring stew 
 to a boil. Serve hot with boiled potatoes, pearl 
 onions, mushrooms and garnish with chopped parsley.
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