Beef bourguignon is one of my favorite dishes to make. It's rich and meaty, full of wine, and requires very little effort on my part. For this, I browned some cubed sirloin, and then added in some shallots and carrots. Next, I poured in some chicken stock, a bottle of red wine, and some rosemary and thyme, and let it come to a boil. Then I turned it down to a simmer and let it cook for a couple of hours. At the end, I adjusted with salt and pepper, a little cornstarch slurry (for thickness and gloss), and the non-traditional-but-tasty-to-me spoonful of raspberry jam (currant would work too.)
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