Birthday Dinner at Home

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 

• Saute garlic in meat juices.
• Heat oil in large casserole dish over medium heat 
• Add onions and carrots.

• Cook for 3 minutes 
• Add mushrooms.

• Cook for 3 minutes 
• Add potatoes and peas.

• Add meat and garlic.

• Add red wine, vegetable broth, tomato paste, salt, pepper, and thyme,

• Bring to a simmer
• Cover pot and cook over low heat for 30 to 45 minutes 
• Whisk together butter and flour 

• After 30 minutes of cooking add to butter mixture and stir 

• Cook for an additional 5 to 10 minutes over low heat.

• Serve warm with a French Baguette