Boeuf Bourguignon
Thursday, December 17th, 2009
Apparently, I am a big fan of beef bourguignon, since I actually have another recipe here for it. This one is quite a bit better, though. The sauce is thicker and more flavorful, and doesn’t rely on canned mushroom soup for flavor. I saw the recipe over at Ezra Pound Cake last week and knew I had to make this yummy winter stew again.
I left out the bacon (intentionally) and the pearl onions (unintentionally). I just never have bacon on hand and really didn’t want to buy it just for this dish. And I am one of those people who doesn’t love bacon flavoring in everything, although I know many people do. I’m sure it adds a lot of flavor to the dish, but I promise, if you leave it out it is totally fine. The pearl onions, on the other hand, were forgotten about until it was already served. Oops! I might throw them in when reheating the leftovers.
That’s fresh baked No-Knead Bread on the plate, along with creamy mashed potatoes and roasted asparagus (two accompaniments I repeated from the first recipe). Yum!