22 September 2009 ~ 0 Comments

Catherine’s Boeuf Bourguignon

Those of you who frequently visit my blog, know by now that I am all about the easy recipes, and simplifying cooking. So, I decided that today, I would make the stewing beef in my fridge into my own version of Boeuf Bourguignon. It was not authentic (as far as I know) but it was really, really good! This is the type of meal you can whip together in minutes, and it is really quite impressive!

So, in the words of Julia Child “Bon Apetit” I hope you enjoy!

Catherine’s Boeuf Bourguignon

2 TBSP butter

1 pound stewing beef

6 slices bacon, cooked and chopped

1 onion, chopped

2 stalks celery, chopped

3 fresh thyme sprigs, leaves removed from stems

3 cloves garlic, minced

1 cup baby carrots, halved

1 beef bouillion cube

1 1/2 cups red wine

1 cup water

pepper to taste

Press the meat between paper towels, so moisture is mostly removed. Saute the beef in the butter, until lightly browned. Add cooked bacon, onions, celery, carrots, thyme, red wine, water and bouillon. Simmer over medium-high heat for about 30 – 40 minutes, until most of the liquid has evaporated. Add fresh pepper and serve with French bread!

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