BEEF RAGOUT IN RED WINE SAUCE   
  Ingredients :
    3 lb 5 oz (1 ½ k) beef, cut into 1 inch (2 cm) pieces
    1 lb 10 oz (750 g) green onion, chopped, green and white part
    1 lb 2 oz (½ k) bacon, cut in ¼ inch (½ cm) cubes
    1 bottle or red wine
    12 small white onions, skinned
    3 tablespoons melted butter
    3 tablespoons olive oil
    1 beef bouillon cube
    1 cup water, if necessary
    2 – 3 tablespoons flour
    Salt
    Pepper
    Nutmeg

  Preparation:

Sear beef pieces, in batches, in 2 tablespoons hot oil and reserve.

Add remaining oil to skillet and cook bacon until golden. Reserve.

Brown green onion in the same skillet and return seared meat and bacon. Combine.

Pour red wine over meat. Dilute beef bouillon in 1 cup water and add to preparation.

Season and bring to a boil. Reduce heat and continue cooking at low heat for 1 hour or until meat is very tender. Correct seasoning.

Place white onions in a saucepan and cover with water. Add melted butter and cook onions until tender. Add onions to meat, while boiling, 15 minutes before serving. Thicken preparation with flour if necessary.

Serve.
 
        10 servings
       
 
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