Tuesday, March 3, 2015

Beef Bourguignon

This winter has been so darn cold. We've been wanting warm, comforting dinners - like this Beef Bourguignon from Ina Garten. In the winter we really like braising meats - especially when they braise in an entire bottle of red wine! Plus, a little bit of cognac along with the beef broth and tomato paste.
Braising alongside the beef are onions, carrots, bacon, mushrooms, and thyme.
Ready for the oven. We braised ours for 2+ hours, longer than Ina's recipe says. 
The meat was so flavorful and so tender and moist. It was easy to shred it with a fork. The first day, our sauce could have been reduced a bit more, so while we went ahead and enjoyed it with some olive oil bread from Market District, we continued reducing the sauce on the stove while we ate.
This reheats nicely (with the glass casserole lid on). We omitted the garlic and we left out the frozen onions. Definitely a make again dish.

Recipe here.

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