I’ve gotten really into making my version of beef bourguignon recently because it’s actually super easy, really hearty and lasts for a couple of days. Plus it satisfies that need to chop and cook on a sunday. My take on it is basically this Ina Garten recipe but I omit the whole second half. And I don’t bake it, I just cook it on the stove at very low heat for an hour and a half. And I add potatoes.
(the picture is of just the vegetables before I add in the browned beef and wine, because this version is just prettier).
beeeaaaauuutiful.
I confused! Which part do you skip?
I’ve been craving this for weeks. Need to bang one out before the “hell” that is our summer begins. No oven cooking allowed from June to October.
I skip all the business that starts with adding butter and flour. I’ve been eating gluten free recently so that was out and it just sounded complicated when the dish is already so delicious after the first cooking!
Jen, same here. I’m so glad it’s been cooler the last few days because I’m going to die in the summer.
I’ve been meaning to attempt beef bourguignon. Yours looks delicious, I love those fingerling potatoes!
too true. great for eating all week and every day it just tastes better. i always add a shot of red wine, too before warming it up. too bad hubby is vegetarian, i’d make this every week!
yes wine is key (for drinking too)