Sep 14, 2009

Boeuf Bourguignon

I am definitely not going all “Julie and Julia” on you. Mrs. Child would never use a packet to make her Boeuf Bourguignon. But, a packet is what I have, in addition to frozen Costco steak, carrots, fresh herbs and bacon. So in the dish they go! I’m serving this British-style with peas and potatoes and a hunk of French bread. As my Grandfather sings whenever he’s making something remotely French: Voulez vous coucher avec moi ce soir?

Without further ado – marinate the chef, and begin. --AnglophileinLA

Boeuf Bourguignon

1 Packet Colman’s Beef Bourguignon mix
A little under 2 cups – half water, half red wine
1-2 Chopped carrots
½ Onion chopped
Chopped fresh parsley
Chopped fresh thyme
3 cloves chopped garlic
1 lb Stew beef, cubed
3 slices smoked bacon, chopped

Preheat oven to 350 degrees.
Place the beef, onions, carrots, garlic, bacon and herbs into a casserole dish.
Mix the contents of the Colman’s packet with the water/wine mixture and pour over the beef and vegetables.
Cover and cook for 1-2 hours, until the beef is tender.

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