Beouf Bourgignon a la not so French style!

September 3, 2014

I've had this meat in my freezer waiting to be stewed, so I thought "today's the day I channel Julia Child!"

 

 

Ingredients:

Beef, flat iron cut, one pound, chopped into 2 inch pieces
2 Cups red wine
1 Can low sodium chicken broth (I know the recipe calls for salt, but I like to be in control of that)

1 Cup milk
1/4 Cup crushed tomato
1 Can peas
3 Cups portobello mushrooms, sliced thick (I may be biased because I absolutely love mushrooms)
1/2 Cup red onion, chopped thick
1 large carrot, shaved
1/2 Cup flour
1 Tsp salt
2 cloves garlic, add more if preferred
1 sprig thyme
1 sprig rosemary

2/3 stick of butter
 

Saute the meat in a little bit of butter, just until browned.

 

In a separate pan, saute the carrots, mushrooms, garlic, and red onion, again until browned.

 

In a large pot, add red wine, broth, and milk, until almost boiling.

Add all remaining ingredients, except the flour.  Make sure that you only use the leaves of the thyme and rosemary.

Add in meat and sauteed vegetables.

Add the flour until you achieve desired thickness.

Taste, and add salt as needed.

 

I paired it with cheddar mashed potatoes because it absorbs the sauce, but pasta or rice are other alternatives.

 

 

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