*  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      tablespoons   all-purpose flour
    5      tablespoons   soy sauce
    1      6 oz can      tomato paste
    5      pounds        stew beef -- cut in 2 cubes
    4      large         onions, -- sliced
    2      large         carrots, -- sliced
    1      cup           sliced celery
    2      cloves        garlic -- mashed
    1      teaspoon      freshly ground black pepper
      3/4  teaspoon      salt
      3/4  teaspoon      thyme
    2                    bay leaves
    2 1/2  cups          dry red wine
 Combine flour and soy sauce, then stir in tomato paste.  Place the beef in a ve
 ry 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 co
 oking until the meat is just tender, about 2 to 3 hours.  Taste for seasoning a
 bout an hour before it is done; add more salt and pepper if needed.  Remove fro
 m 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-te
 nder; 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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 NOTES : From “The Easy, Easier, Easiest Cookbook” by Ruth Mellinkoff.