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 am kind of a sucker for any recipe labeled “Quick” or “Easy”. I like to cook, but sometimes fancy dishes are a little intimidating, so when someone comes up with a shortcut, I will usually try it. I don’t think I had ever eaten Beef Bourguignnone before attempting Real Simple’s “Quick Beef Bourguignonne” recipe last year for Valentine’s Day. I thought the combination of mushrooms, pearl onions, and beef in a wine and mushroom sauce sounded pretty good, and it was a fancier dish than the things I usually cooked - a nice meal to prepare for the holiday. It lived up to its name - it was very quick to prepare - and it was very easy too (aided, I’m sure, by using convenient packages of pre-sliced mushrooms and pre-cut beef, something I would probably do myself these days). If I make it again, I’ll probably look for a more authentic recipe so I can compare them. This version was pretty satisfying, though!

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