Pantry Collective

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!

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I have to apologize in advance - this dish is half eaten. The smell of the steak cooking in the house had tormented us for hours, and by the time these came out of the oven, toasty and delcious, we had to dig in right away. Only halfway through did I remember the camera. Believe me, you won’t want to stop in the middle of eating this delcious flatbread pizza to take a photo; I can only imagine how difficult it was for John to postpone his enjoyment even for a minute (I kept eating mine; I’m selfish like that sometimes). :)

You can use this filling in regular taco shells or soft corn tortillas as well. I make the filling fairly frequently and it never fails to be delicious.

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