Wednesday

Direct Links To Beef Bourguignon Recipes






TIP: One of the excuses that people give for not cooking is the lack of time. And if you cook only one thing at a time, you're wasting a precious opportunity for making your time yield more.

So if you know that you're going to be in the kitchen making beef bourguignon, plan to make two or three more dishes at the same time.

Since the oven is going to be on for some time, one of these should require baking. For me, this could be one of my staple dishes like a frittata (italian omelette that you start on top of the stove and finish in the oven), or maybe some meat balls.

On top of the stove, I would be steaming some broccoli (to sauté later with olive oil and garlic, or eat cold next day in a salad). I could also boil some potatoes to use as home fries later on in the week, wash some lettuce, make carrot sticks to have on hand for a snack, etc.

As they say, the possibilities are endless...

Happy Cooking!




6 comments:

  1. Aargh, do u add the bacon to the stew in the 'favourite' recipe? It's not clear....

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    1. It's quite clear: the directions start with the bacon...

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  2. Yes, and they are removed after browning. They are never specifically referred to after that. You refer to 'the meat' but your first reference to 'the meat' is to the beef, shoots not clear whether the bacon is there simply for the rendered fat, or is actually added to the stew.

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    1. Oops! You're right! I forgot to mention when to put it back... check the other recipes, they all say when. My personal preference would be to treat is as a garnish with the mushrooms and onions, like in Lydie's recipe (it's under "More Beef Bourguignon recipes".)

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  3. OK, thanks! I ended up putting them in after an hour, cos I had to make a decision :)
    Also, when do you prefer to season the meat? Before or after braising?

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    1. Mostly at the end because of the salt introduced at the beginning with the bacon or salt pork, and if you reduce the sauce, any salt added earlier might be overwhelming.

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