Saturday, January 07, 2012

Beef Bourguignon

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.)

- Posted using BlogPress from my iPhone

No comments: