So anyway, I mentioned to my mom that beef bourguignon was on the list and she immediately suggested we give it a go. Here are my thoughts: It needed a bit of salt, but other than that I loved the flavor. We served the dish over really high quality noodles, but I think next time I'd do potatoes. The noodles just kind of got lost because they were so delicate and tender. I think stouter potatoes would have stood up to the flavors better. Finally, there are about a million steps in the recipe directions. But the steps weren't particularly difficult, it just takes some time and attention. I'd definitely make the dish again and I felt encouraged to take other big culinary challenges. I shared my pictures below, but don't have the energy to write out all of the directions. Fiance is leaving today and all I want to do is spend time with him. I've gotten used to having him around again and I dread the minute he's leaving. So I'm spending every minute I can with him, not typing out 45 steps. So I've listed the ingredients below and provided a link to online directions for the recipe. I hope that's sufficient.
Anyway, the lesson I take away from this experience is to challenge yourself and don't let your fears get in the way!
1 6 ounce piece chunk bacon
3 1/2 tablespoons olive oil
3 pounds lean stew beef, cut into 2-inch cubes
1 onion, sliced
Salt and pepper
2 tablespoons flour
3 cups red wine, young and full bodied
3 cups beef stock
1 tablespoon tomato paste
2 cloves mashed garlic
1/2 teaspoon thyme
1 bay leaf, crumbled
20 small white onions
3 1/2 tablespoons butter
herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
1 pound fresh mushrooms, quartered
For step by step instructions, go here.
And for fun, the chocolate cake.