After than baking stint I stopped for a while until I found this beef bourguignon recipe in Cosmo's January issue. The ingredients were fairly easy to attain and it seemed really simple from the directions so on Monday I power walked in the cold to my local ShopRite and bought all I needed. It was super cold that day and this stew was a perfect way to warm up. I prepped and took pictures to show you guys how everything came out!
-2 Pds of lean beef cut into 1 inch cubes
-Salt and Pepper
-1/4 Cup all purpose flour
-1 tbsp of olive oil
-4 medium potatoes cut into 1 inch cubes
-2 medium yellow onions, sliced
-4 carrots, cut in 1 inch pieces
-2 cloves of garlic, sliced
-1 bottle of dry red wine
-2 tbsp of tomato paste
-2 bay leaves
-2 tbsp unsalted butter, room temp
-10 oz of white mushrooms, quartered
Potatoes rinsed and uncut
Cut into 1 inch pieces
Slicing the onion
It said to quarter the mushrooms but I halved mine.
I also bought baby carrots and used those instead of the larger ones
Beef sliced into 1 inch cubes
I didn't flour my beef. Didn't feel the need to. Here we are browning the meat. I also seasoned it with salt and pepper here.
Partially cooked but thoroughly browned
Throw in the onions, taters, and carrots and season with salt and pepper. Cook until onions are translucent. Then add the sliced garlic and cook for two more minutes.
Throw the beef back in
Pour in the entire bottle of wine and 1 to 2 cups of water to cover the meat and veggies.
Add the tomato paste, bring to a boil and then let it simmer for about an 1 1/2 to 2 hours.
Stir in about 1/4 cup of flour with two tablespoons of room temperature butter. This is to thicken the stew!
Add it and mix it in
Add the mushroom and let the stew cook for another 20 minutes
I served mine with some Pillsbury biscuits ^__^
His and Mine
I hope you enjoyed my food post! If you guys liked it, I'll try to incorporate them into my blog more often!
Oh and....HAPPY FRIDAY!!