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Beef Bourguignon in the making…

10 Sep

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I know you wasn’t expecting this for dinner on a Tuesday. This beef stew dish is filled with browned chuck eye steak and applewood bacon, carrots, portobello mushrooms, pearl onions, San Marzano plum tomatoes, garlic, red Moscato wine, beef stock, and fresh thyme. It is actually a recipe that was tweaked from the Barefoot Contessa to make it my own. Now into the oven this goes to cook for 3 hours. The result will be a slightly sweet and savory stew dish that will go perfectly alongside roasted Brussel sprouts, perfect on this beautiful September day. I’m thinking of throwing together a few baked sweet potatoes to complement the whole experience. See you in a few when everything is finished, and plated…

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Posted by on September 10, 2013 in Uncategorized

 

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