Thursday, November 10, 2011
Beef Burgundy, Beef Bourguignonne
4 Bacon slices, roughly chopped
1 1/2 lbs boneless stew meat
8 oz cremini or shiitake mushrooms, cleaned and quartered
1 medium yellow onion, chopped
3 Tablespoons flour
2 cups red wine, such as burgundy (or use beef broth)
3 cups beef broth
3 Tablespoons tomato paste
1 Tablespoon firmly packed dark brown sugar
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My Blog List
My Favorite Reads
- Bride & Groom First and Forever Cookbook
- Deceptively Delicious
- Giada's Kitchen New Italian Favorites
- Martha Stewart's Cooking School
- Martha Stewart's Hors D'Oeuvres Handbook
- The Art & Soul of Baking
- The Bon Appetit Cookbook
- The Martha Stewart Living Cookbook: The New Classics
- Williams-Sonoma Cooking at Home