Saturday, January 2, 2010

Beef Bourguignon

For dinner this evening I wanted to make a beef bourguignon recipe that I saw in my Juilia Child's cookbook titled Master of French Cooking but I did not have all of the ingredients so I did a quick search and ended up taking 3 or 4 different recipes in order to make the following recipe. This was a spectacular dish and I will be definitely making it again. I was told that this is in the top 10 of dishes that I have made.

This dish can be made in the crcockpot cooked on low for 8 to 9 hours or could be cooked on the stove for a couple of hours until the beef stew is tender.

I served this with mashed potatoes and fresh greens with a loaf of homemade whole wheat bread.

Beef Bourguignon

3 pounds of beef stew
2 tablespoons of olive oil
1 cup of carrots (you can use baby or cut up your own)
1 sliced onion
8 oz container of mushrooms
6 slices of smoked bacon, cut up
1 teaspoon of salt
1/2 teaspoon of peper
1 teaspoon fresh thyme
1 tablespoon tomato paste
1 to 2 cups of red wine depending on if you like the taste of wine in your food
2 cups or more of beef broth...enough to cover up the meat
flour or cornstarch to use to thicken up the broth

Pour 2 tablespoons of olive oil in bottom of crockpot. Place onions and mushrooms and half of the sliced bacon, beef stew, carrots and remaining bacon, 1 tablespoon of tomato paste and the seasonings. Pour in the wine and then the beef broth. Make sure you pour enough beef broth in to cover the beef. Cook on low 8 to 9 hours until tender or 4 to 5 hours. 30 minutes before serving mix flour or cornstarch in to thicken up the broth.

I hope you enjoy!

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