Boeuf Bourguignon (or in English, Beef Burgundy) is one of my FAVORITE French dishes. It is basically the French's version of beef stew but sooooooo much better because it is made with Burgundy wine. My friends from the Burgundy region of France (Bourgogne) would definitely be angry with me for making it this way (hence the reason why I call it "abridged") but this is a quicker no worries version that comes out tasting just as yummy. Please remember that I don't measure anything so measurements are approximate.
Abridged Boeuf Bourguignon (made in the slow cooker)
- 2 lbs beef stew meat, cubed (I used bottom round steaks because that is what I had in the freezer)
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 6 slices bacon
- 1 cup baby carrots, left whole
- 1 cup red Burgundy wine like Macon Villages, Pinot Noir, or Cotes du Rhone
- 1 (6 oz) can tomato paste
- 1 cup beef stock or broth
- 2 tbsp. herbes de provence
- 1 tbsp. granulated garlic
- 4 tbsp. butter, cut into 1 tbsp. sections
- salt and pepper to taste
- egg noodles, rice, or mashed potatoes for serving (I served it over Wacky Mac, cause well, I got it for free).
Enjoy! Until next time, happy and HEALTHY cooking!
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