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Beef Braised with Red Wine
- 1/4 cup olive oil
- 8 ounces button mushrooms trimmed and quartered if large
- 5 strips bacon cut into 1/2-inch pieces
- 3 lbs. boneless beef rump roast cut into 1-inch pieces
- coarse salt and ground pepper
- 1 clove garlic smashed
- 1 tablespoon tomato paste
- 2 tablespoons flour
- 3 cups dry red wine
- 2 cups low-sodium chicken broth
- 1 bay leaf
- 4 carrots peeled and cut into 1-inch chunks
- 10 ounces pearl onions peeled
- 2 tablespoons butter cut into pieces
- 2 tablespoons parsley chopped (optional)
Directions:View on PBS Food
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