Beef Bourguignon

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Beef Bourguignon

Beef was one of Dolores most favorite ingredient and same never tired or simple basic recipes. Her favorite was a grilled steak where she seasoned it and I grilled it. Since I was not a big steak eater and she wanted a thick cut of the Tenderloin Section of a porterhouse, there was usually enough to make a second meal and I guess, Beef Stroganoff won as her favorite choice.

Occasionally, she would buy a niece piece of chuck and pot roast it in the crockpot. If she found nice boneless sirloin tips she would make stew. While she liked Beef Bourguignon, she rarely made it and I now understand why. This meal has 17 different ingredient and while the directions are easy enough to follow there are a dozen different steps.

One Day when I was thinking of Dolores I made it and it was good. Honestly, for a lot less work, Beef Stroganoff is easier and tastes just as good. This was not my opinion on Coq au Vin which I thought was worth the effort even if there were multiple steps. Because of the temperatures required, this was done in my fondu pot.

Ingredients:

2 oz ham cut into pieces

2 T. Olive Oil

5 oz beef cut into bite sized cubes

2 carrots peeled and sliced

1 onion chopped

1 clove of garlic

1 eight oz. can of mushrooms

2 celery stalks diced

½ bottle of Red Wine (Barefoot Merlot)

1 beef bullion cube

1 oz flour

1 oz butter

1 T, Fresh chopped parsley

¼ tsp thyme

1 thin slice scotch bonnet peeper

10 small cocktail onions

salt to taste

Directions:

  1. Saute ham strips in olive oil.

    Saute ham strips in olive oil

  2. Make a cold rue of the flour and butter and hold til needed.
  3. Remove the ham when brown
  4. Brown the beef in the same oil add more oil if necessary
  5. Remove the beef and place with ham
  6. In the same oil, saute the hot pepper, onion, garlic, carrots, and celery for about 5 minutes.
  7. Remove the excess oil.
  8. Add the meat to the pot
  9. Spoon in the cold rue on top and stir while heating to coat everything evenly. Cook about 5 more minutes while turning the beef cubes.
  10. Add the wine, parsley and thyme and bring to a boil.

    All in and bring to a boil

  11. Cover the pan and simmer for 3 hours.

    Simmer covered for 3 hours

  12. Add the mushrooms, cook for about 15 minutes and serve.

This was traditionally served with boiled potatoes but Dolores preferred noodles so noodles it was and is.

Obviously this can be prepared ahead of time allowing you to socialize with the guests and then the only work is to add the mushrooms and make the noodles which takes about 15 minutes of kitchen time.

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