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A Classic Boeuf Bourguinon
by
Marie Rayner
Calificación: 4.0
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%20mashed%20potatoes!%20You'll%20want%20to%20serve%20a%20nice%20crusty%20roll%20with%20it%20so%20that%20you%20can%20scoop%20up%20every%20last%20bit%20of%20that%20scrumminess%20on%20your%20plate.%20(Sorry%20Mitzie,%20no%20leftovers%20for%20you%20today!)%3C/p%3E%3Cp%3EIt's%20one%20of%20those%20tasty%20meals%20that%20seems%20to%20get%20better%20and%20better%20each%20day%20it%20stands.%20We%20had%20the%20leftovers%20tonight,%20warmed%20in%20a%20casserole%20and%20topped%20with%20a%20swede/potato%20mash%20a%20la%20cottage%20pie.%20It%20does%20make%20rather%20a%20lot%20and%20so%20the%20rest%20I've%20popped%20into%20the%20freezer%20to%20take%20out%20sometime%20when%20we%20are%20wanting%20something%20rich%20and%20filling%20and%20delicious.%20Win/win/win!%3C/p%3E%3Cp%3E*Boeuf%20Bourguinon*%3C/p%3E%3Cp%3EServes%208%3C/p%3E%3Cp%3EDeliciously%20tender%20beef.%20This%20taste%20even%20better%20if%20you%20make%20it%20a%20day%20ahead%20of%20time%20and%20let%20it%20ripen%20overnight,%20which%20makes%20it%20the%20perfect%20dinner%20party%20meal!%20Serve%20with%20noodles,%20rice%20or%20mashed%20potatoes!%3C/p%3E%3Cp%3E2%20bay%20leaves%3C/p%3E%3Cp%3EHeat%20a%20bit%20of%20oil%20in%20a%20large%20saucepan.%20Add%20the%20bacon%20and%20cook%20until%20browned%20and%20crisp.%20Scoop%20out%20with%20a%20slotted%20spoon%20and%20set%20aside.%20Place%20the%20beef%20in%20a%20plastic%20bag%20with%20the%20flour,%201%20tsp%20of%20salt%20and%201/2%20tsp%20of%20pepper.%20Shake%20together%20to%20coat%20the%20meat%20and%20add,%201/2%20at%20a%20time.%20Cook%20and%20brown%20on%20all%20sides.%20Scoop%20out%20and%20keep%20warm.%20Repeat%20with%20the%20remainder%20of%20the%20meat,%20using%20a%20bit%20more%20oil%20if%20required.%20Return%20all%20the%20meat%20to%20the%20pan%20along%20with%20the%20bacon.%20Add%20the%20onion,%20carrot%20and%20garlic.%20Cook%20and%20stir%20until%20the%20onion%20begins%20to%20soften.%20Season%20with%20the%20remainder%20of%20the%20salt%20and%20pepper.%20Add%20the%20mushrooms,%20bay%20leaves,%20thyme,%20broth%20and%20wine.%20Bring%20to%20the%20boil,%20then%20reduce%20the%20heat%20to%20a%20simmer,%20cover%20and%20simmer%20for%20about%202%20hours.%20Remove%20the%20cover%20and%20stir,%20and%20simmer%20for%20an%20additional%201%201/2%20hours%20until%20the%20sauce%20is%20thickened%20and%20rich%20and%20the%20meat%20is%20very%20tender.%20Bring%20to%20room%20temperature%20and%20then%20cover%20and%20refrigerate%20overnight.%20When%20you%20are%20ready%20to%20serve,%20bring%20slowly%20back%20to%20a%20simmer%20on%20top%20of%20the%20stove.%20Once%20it%20is%20well%20heated%20through%20you%20can%20serve%20it.%20Remove%20the%20bay%20leaves%20before%20serving.%3C/p%3E){kind=link}