I wanted to share what I made yesterday with you all! Since I started this blog, I decided that I would be doing a lot of experimenting and sharing so you guys can learn from my mistakes, and edit where you feel necessary. (This goes for cooking, as well as the other projects I plan on sharing with you guys! - I know I've only shared food related things thus far on my blog, but be prepared for some pretty excellent posts on the art and fashion front coming soon! (Once my sewing machines are fixed...cough cough...)
Dan still wasn't feeling himself yesterday but was craving soup/stew, so I decided to test out beef bourguignon and make something nice and cozy that could cook all day. And when the weather shows giant snowflakes zooming around outside, it's a great excuse to snuggle up, relax and spend some time together cooking.
Feeds up to 4 people
1 tablespoon olive oil
6 ounces of bacon
1 6 ounce package of beef, cubed
Freshly ground black pepper
1 yellow onion sliced
2 cups of mushrooms, thickly sliced
3 cloves of garlic, minced
1 bottle good dry wine, we just used a cab sauvignon
2 cups of beef broth
thyme and rosemary bundle
3 tablespoons all purpose flour
Preheat oven to 365 degrees
1. Cut bacon in 2 inch strips and separate pieces. Simmer in pot of water measuring 1 1/2 quart for 10 minutes.
2. Remove bacon with slated spoon and put in pot with olive oil and cook until browned. Once crisp, set aside.
3. Dry beef cubes with paper towels and add to pot with bacon fat. Cook until browned as well and move to the plated bacon.
4. Toss mushrooms, onions, and carrots in pot, adding fresh salt and pepper until browned slightly. Add in minced garlic, and then meats back into pot.
5. Pour in 1/2 of the bottle of wine, or until meat and vegetables are covered, and cups of beef broth. Simmer for a few moments on the stove top, then sprinkle flour over top, coating the meat, and stir a few times until equally distributed.
6. Add herb bundle and place in oven for an hour and a half, or until meat pulls apart easily with a fork.
Until next time guys!