Wednesday, March 20, 2013

Birthday Dinner at Home

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Birthday Dinner!


What started out as a Vegan Mushroom Bourguignon from Spork-Fed turned into a real-ish Bouf Bourguignon.  I'm looking forward to dinner out with great friends on Friday for my celebratory birthday dinner in D.C.

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 4 carrots diced 
  • 2 small yellow onions, diced
  • 1 package crimini mushrooms, diced 
  • 1 package button mushrooms, diced 
  • 2 medium red potatoes, diced 
  • 1 cup frozen peas 
  • 4 cloves garlic, diced 
  • The remainder of a bottle of red wine (or 3 cups of dry red wine)
  • 1 cup vegetable broth (1/2 cup if you are using 3 cups of red wine)
  • 2 tablespoons tomato paste 
  • 6 sprigs of fresh thyme
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons butter, room temperature
  • 3 tablespoons unbleached flour
  • 1 package of organic stew beef chunks
Directions:
  • Brown meat and set aside 
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  • Saute garlic in meat juices.
  • Heat oil in large casserole dish over medium heat 
  • Add onions and carrots.
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  • Cook for 3 minutes 
  • Add mushrooms.
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  • Cook for 3 minutes 
  • Add potatoes and peas.
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  • Add meat and garlic.
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  • Add red wine, vegetable broth, tomato paste, salt, pepper, and thyme,
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  • Bring to a simmer
  • Cover pot and cook over low heat for 30 to 45 minutes 
  • Whisk together butter and flour 
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  • After 30 minutes of cooking add to butter mixture and stir 
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  • Cook for an additional 5 to 10 minutes over low heat.
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  • Serve warm with a French Baguette

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