How about some – Beef Bourguignon

This is my youngest daughter’s favorite, and this week I’ve been in a ‘make my kids their favorite meals’, kinda mood.
On Tuesday I made her sister’s fave Italian spicy lamb, On Friday, I made the same daughter Prawn cocktail vol au vents.
So today was Beef Bourguignon day!

Usually I follow a more traditional recipe and add mushrooms and shallots.
(or pearl onions, depending on which the store carries)
But when shopping, I forgot the shallots, and as my son in law doesn’t like mushrooms, I omitted them all together…but, it was still delicious!

Ingredients:

1lb Lean stewing Beef.
I medium onion, chopped.
2 garlic cloves, crushed.
6 slices of bacon.
1lb baby carrots.
Beef base.
Olive oil.
2 tsp Herbs De Provence.
1 oz tomato paste.
3 cups of strong red wine
(I prefer Burgundy or Chianti)
Ground black pepper.

I marinade the beef cubes in 2 cups of wine overnight, but if you don’t have that amount of time, at least soak for 2 hours.
When ready to start cooking, drain the meat, but reserve the wine.

Preheat oven to 350 Fahrenheit

BaconCut bacon into 1 inch wide strips.

Heat a little olive oil in a large non stick skillet. Add bacon, and fry until crispy.

photo 3

Remove bacon with a slotted spoon and set aside.

Heat the fat to HOT and add baby carrots.

photo 2cook for a few minutes until slightly golden.
Remove with slotted spoon, and place in casserole dish.

photo 3Turn heat down a little, add meat and brown slightly.
The juices (wine) from the meat will start to sweat out, and you’ll no longer be frying the beef, more like boiling it brown, that’s ok.
Remove beef and add it to the casserole dish with the carrots.

photo 4Add the onions and bacon and garlic to the skillet, stir around a little until onions are slightly transparent.
photo 5Add the reserved wine that the meat was marinating in.

photo 4Using a desert spoon (the larger spoon in a silverware set)
add a heaped spoon of beef base.

photo 1(gotta love the blurry cellphone pic)

Add a heaped spoon (approx 1 oz) tomato paste.

Stir well.
Add 1 cup of water, and 1 cup of wine, half tsp ground black pepper and the Herbs de provence.
If you, like me, cannot find herbs de provence in your local store, you can always improvise.
I used 1/2 tsp each of….
Herbsphoto 4Pour into casserole dish over meat and carrots, and stir.
(this pic was taken when only half the liquid was poured in, all the meat and vegetables were covered by the liquid before placing it in the oven)
Place in oven, uncovered, and cook for 90 minute to 2 hrs,  or until beef is tender.

Serve with mashed potato and enjoy!
Beef BourguignonNope…I still can’t photograph food to make it look appetizing.

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