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Beef Bourguignon Today & Tomorrow For Lunch.

Here’s ingredient-by-ingredient instructions and pictures to an easy Beef Bourguignon.  I’m happy to say that this one turned out great.  The meat was perfectly tender and the broth was flavorful. 

To make the same, heat Olive Oil and Bacon Grease in a dutch oven, S & P some Beef cubes/chunks and quickly sear until all sides are brown, then remove and set aside.  

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Peel and chop Onion, Carrots and Potatoes.

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Saute the Onion for about 5 minutes, then add the Carrots and Potatoes to brown.  When sufficiently brown, add minced Garlic and cook another minute — Then add Beef Stock and a generous amount of Red Wine.  And return the seared Beef to the pot.

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Add Mushrooms, Thyme, a Bay Leaf and peeled chopped Tomatoes.  Cover and bake in the oven at 325° for 2 hours.  Stir once every 30 minutes or so.

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After a couple hours all will be tender and tasty.  And most of the time it’s even better the next day.  See the notes and link below for more information.

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NOTE 1:  Other vegetables can be substituted in this recipe.  My preference in BB is Parsnips, Carrots and Mushrooms, but use what’s on hand when I really want something.

NOTE 2:  To make a larger portion, simply increase the ingredients proportionally.

NOTE 3:  Use Top Round, Bottom Round, Chuck, or similar stewing meat that’s on sale.  It’ll be tender in this dish.

Related Link:

Beef Bourgignon – http://en.wikipedia.org/wiki/Beef_Bourguignon

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