Wednesday, January 21, 2004

We got a lovely dutch oven as a late Christmas present so yesterday I looked for recipes that would use it. We had all the ingredients for beef bourguignon.

Dice 1/2 a pound of bacon and saute until crips. Remove bacon and drain on paper towels. Brown 3 lbs of beef (cubed) in the remaining bacon fat. Stir in 1 cup of chopped onions. Sprinkle meat and onions with 3 Tb flour and salt and pepper. Cook over med high heat for 5 minutes while stirring. Add 3 cups of stock, 3 cups of Burgandy, 1/2 cup of tomato sauce or 2Tb. tomato paster, 1 Tb. chopped fresh rosemary, and the bacon. Bring to a boil, cover, and place in 350 degree oven. Cook about 2 hours.

Cut and cook 2 cups of carrots, 2 cups of pearl onions, and saute 1/2 pound of mushrooms.

Place pan on stovetop, stir in vegetables and 1Tb. red currant jelly. Heat through and serve.

Tonight: Pumpkin soup and shrimp on a bed of leeks served with couscous.

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