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Beef Bourguignon

Beef Bourguinon is a classic French beef stew that is full of flavor and great on these cold nights & is very simple to make..While cutting wood for the fire, braving the cold I was reminded of this childhood stew in the family cast iron dutch oven..

2 pounds beef stew meat

2 Tbsp. Extra Virgin Olive oil

1 large onion

3 cloves garlic

1/2 pound mushrooms

1 stalk celery

1/2 pound of baby carrots

1 1/2 cups dry red wine

1 cup beef stock

1 Tbsp. tomato paste

1 tsp. herbes de provence

1 bay leaf

Brown beef with garlic in olive oil, drain if necessary, add onions, carrots,celery, saute for 5 minutes..Add wine & beef stock with tomato paste and herbs & simmer for 2-2 1/2 hrs…You may use crock pot for this or an enameled dutch oven so the wine won’t react to the metal ..If using crock pot use Hi heat for 4-5 hrs..**Optionally you may thicken with cornstarch slurry using 1 1/2 Tbsp.  cornstarch and 2 Tbsp. water…The thicker version is quite good over egg noodles..P1010394

 

enameled dutch oven-http://amzn.to/1Sdz9dg

herbes de provence-http://amzn.to/1I99JYM

beef stock-http://amzn.to/1I99VqY

extra virgin olive oil-http://amzn.to/1I9a6SX

wooden spoon-http://amzn.to/1I9atwU

 

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