Oh, Hai!

Yeah, bizzy.  But hey!  At least I’m that.  How about some dinner?  Here’s a recipe for Boeuf Bourguignon.

My creation

  • 2 Tbsp. olive oil
  • 1 Tbsp. butter
  • salt and pepper, to your liking
  • 1-2 lbs. stew beef (I like rump roast)
  • 2 good handfuls of dried mushrooms
  • 3 small onions, sliced
  • 4 small carrots, scraped and sliced
  • 4 slices smoke-cured bacon
  • 2 Tbsp. flour
  • 1 16-oz. can of whole, stewed tomatoes
  • 1/2 a bottle or so of red wine you’d actually drink
  • 1-1/2 cups chicken stock
  • sprigs of fresh thyme, parsley, frankincense, or myrrh or…whatever
  • 2 bay leaves
  • a couple of allspice
  • a juniper berry or three

In a heatproof casserole, melt butter in olive oil over medium-high heat.  Salt and pepper the meat and brown it in the butter-oil mixture.  Remove from casserole and set aside.  Brown the onions, mushrooms, carrots and bacon together, letting all the fat render off the bacon.  Stir in flour and coat vegetables well.  Add the tomatoes, crushing them up with your hands or the back of a spoon as you do so.  Add the wine and chicken stock.  Bring to a hearty simmer and let reduce for about 15 minutes, or until broth begins to thicken.  Add meat back to casserole, toss in spices and cover.  Bake in a 275 oven for at least 3 hours.  Serve with pappardelle noodles and some freshly chopped parsley.  Serves 4-6 hungry people. 

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