BEEF STEW IN THE STYLE OF BURGUNDY

Inspired by the cuisine of the French province of Burgundy, this richly flavored stew can be served with tiny new potatoes cooked in their jackets, egg noodles or fresh bread.

1 1/2 pounds center section beef chuck, from under blade bone, well trimmed of fat and cubed
2 tablespoons butter or olive oil
1/2 cup smoked ham, cut in 1/2-inch strips
2 medium onions, thinly sliced
1 clove garlic, minced or pressed
1 medium carrot, cut in 1/2-inch slices
1 cup sliced mushrooms
1/4 cup chopped parsley
1 bay leaf
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon dried thyme
1 tablespoon tomato paste
1 cup Burgundy or other dry red wine
Salt to taste

In a large frying pan, brown beef well (about half at a time) in heated butter. When beef is browned, add ham strips and brown them.

Add onions, garlic, carrot, mushrooms, parsley, bay leaf, salt, pepper, thyme and tomato paste. Stir in wine. Bring to a boil, reduce heat, cover, and simmer until meat is very tender (about 2 hours).

With slotted spoon, remove meat and vegetables to a serving dish; keep warm.

Bring cooking liquid to a boil, and cook, stirring frequently, until reduced and slightly thickened. Salt to taste. Pour over meat and serve.

Servings: 4
Source: Detroit News, Annette Gooch; January 18, 2001