Beef Burgundy and Biscuits

Title:
Beef Burgundy and Biscuits

Yield:
4 Servings

Categories:
Soup
/,
Stews




Ingredients:





     2 lb Beef boneless chuck eye; OR


          -rolled rump roast, cut into


          -1" cubes


   1/4 c  All-purpose flour


     2 tb Olive or vegetable oil


     1    Clove garlic


 1 1/4 c  Red Burgundy or other dry


          -red wine


     2 ts Instant beef bouillon


   1/2 sm Bay leaf


     3 sl Bacon; diced


    18 sm White onions


     3 tb Tomato paste


   1/2 ts Dried thyme leaves


   1/4 ts Ground pepper


     2 c  Bisquick? baking mix


   2/3 c  Milk


          Paprika; to taste






 Heat oven to 325F degrees. Coat beef with flour. Heat oil in Dutch oven.


 Cook beef until brown. Add garlic; cook 1 minute. Remove garlic and fat.


 Add wine and enough water to cover beef. Stir in bouillon and bay leaf.


 Cover and bake 2 hours. Fry bacon until limp. Add onions; cook until light


 brown. Stir bacon and onions into beef. Cover and bake until beef is


 tender, about 40 minutes. (Add wine or water during baking, if necessary.)


 Stir in tomato paste, thyme and pepper. Mix baking mix and milk until dough


 forms; beat vigorously until stiff, 30 seconds. Drop by spoonfuls onto beef


 mixture; sprinkle with paprika. Bake until biscuits are golden brown, about


      15    minutes.


 


 Recipe by: Bisquick


 


 Posted to MC-Recipe Digest by "Pamela Creeden" 


 on Apr 17, 1998