Wednesday, September 30, 2009

"It's What's for Dinner Wednesday!" Beef Bourguignonne

I know what you're thinking... that's definitely NOT beef bourguignonne in my picture! I've not lost my marbles (well all of them at least). When I received my email announcing the recipe for this week I had just got back from grocery shopping. I go to town one time a week and since I didn't know the recipe when I left home, I didn't buy the items for it. I didn't even have half of the ingredients on hand. I thought about making another trip to town, but it would have cost a lot to make this dish as written (since you have to buy red wine) and after last weeks recipe my husband didn't want to waste the money. So, I improvised... Basically all I had was the beef, spices and broth (which I had to make using bouillon...yuck). I cooked them for about an hour to get the meat tender, but it was so salty because of the bouillon I had to add sour cream making it kind of a stroganoff. It would have good if it wasn't so salty, but I believe this is a recipe I will retire!

Again, I would like to say "thank you" to the beef people for giving me the honor of being an ambassador. I've noticed several of my followers have joined in the challenge! You have until midnight, so be sure to enter my GIVEAWAY. The winner will be announced tomorrow. Good Luck :)

2 pounds beef chuck shoulder pot roast, cut into 1-inch pieces
4 slices bacon, chopped (about 4 ounces)
1/4 cup all-purpose flour
Vegetable oil
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup beef broth
2 cups Burgundy or other dry red wine
2 tablespoons tomato paste
1 tablespoon minced garlic
2 teaspoons dried marjoram leaves, crushed
8 ounces baby carrots (about 1-3/4 cups)
8 ounces fresh pearl onions, peeled or frozen pearl onions
8 ounces mushrooms, cut in half if large
Chopped fresh parsley (optional)

Cook bacon in stockpot over medium heat 8 to 10 minutes or until crisp, stirring frequently. Remove with slotted spoon to paper towel-lined plate. Set aside. Reserve drippings.
Lightly coat beef with flour. Heat 2 tablespoons reserved bacon drippings in same stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining beef, adding bacon drippings or oil as needed. Remove beef from stockpot; season with salt and pepper. Pour off drippings. Add broth to stockpot. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved. Stir in wine, tomato paste, garlic and marjoram. Return beef and bacon to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1 hour.
Add carrots and onions to stockpot; bring to a boil. Reduce heat; continue simmering, covered, 30 minutes. Stir in mushrooms; continue simmering, covered, 10 to 15 minutes or until beef and vegetables are fork-tender. Remove from heat. Skim fat from cooking liquid, if necessary. Garnish with parsley, if desired.


Willoughby said...

Too bad your dish didn't turn out so well! The original looks good, though!

Chicago Mom said...

Oh well, someday you'll make the real deal and hopefully you'll love it!

Katy ~ said...

I have the ingredients, including the wine (which I keep several kinds on hand just for the purpose of cooking). This looks super super good. Will add this to my must-make stash because I'm pretty sure Ole Sweetie-Pi would LOVE this!

Linda said...

If you try Julia's recipe that is the real deal!! It is well worth the time!! But don't worry, we ahve all improvised at one time or another.

Sandra & Brent said...

I just visited your blog for the first time (I had been googling applesauce recipes and found you) and I will definitely visit your site again. I LOVE your playlist, by the way. It tells me a lot about you, and it's ALL good!
Two thumbs up in Utah! Sandra

Coleen's Recipes said...

I absolutely can not stand the taste of wine, so your recipe looks pretty good to me!!

the ungourmet said...

Your recipes is more my style. It really don't think I have the time or patience for Julia's version. :D

the ungourmet said...

It's me again. :0)

Maybe I could substitute the bullion for beef broth. I like the sour cream in with the noodles. I think the real version of this would have to be made on a weekend when there is plenty of time to work on it!

Melody said...

Yeah, this is more my style. This looks delicious! We are all looking for ways to save these days. :)

Kathy said...

This looks so yummy! Can't wait to try it!

Carrie said...

We all LOVE beef stroganaff but I've never known how to make it! I just want to grab a fork and dig in, great picture!

Alexis AKA MOM said...

I'm LOVING this ;)

Andi said...

Beouf Bourg is one of my absolute favorite dishes, along with beef stronganouff! How can you go wrong with beef, noodles and yummy sauce??

Anonymous said...

I think this looks pretty yummy! I'll have to try it some day...stopping by from SITS