Double Dip Depression Slave Stew – [Beef Bourguignon]

HowTo

  • 5 lbs meat Chuck steaks 1.5 cubes
    • the cast iron pot (fucking hot) put oil in and coat it, then pour it out
  • oil in the pot
  • brown the meat – cover the bottom this will carmelize smoking and outrageous
  • flip the pieces around, try not to let it give off moisture
  • repeat until its all cooked
  • adding stuff to it
  • 4 hours of cooking
  • onion-diced
  • couple of carrots
  • some celery
  • salt and pepper
  • marjoram
  • dump in one bottle of pinot noir
  • cup of chicken broth
  • 3 cloves of garlic smashed and thrown in
  • some meat is exposed
  • put in oven for 4 hours at 350 convection
  • watch after one hour
  • stir with wooden spoon
  • after 2 hours, throw in 4 potatoes cut in half
  • after 30 minutes check again, the liquid should be thickening
  • sweet wine to add to it (red wine)
  • or
  • A cup of Tamara cooking sake
  • A little tabasco
  • hour number 3 the stew might be done
  • taste season if needed
  • if tender and ready, add some flour maybe to thicken the sauce
  • Corn starch and water if needed
  • keep on low heat in oven
  • could do mashed potatoes
  • a salad
  • rice
  • turnips
  • Pineapple
  • Tamara cooking sake
  • Julia Childs Version
  • Google search on Beef Bourguignon

Ingredients

  • Onions
  • Carrots
  • Marjoram
  • Wine
  • Tamara Cooking sake
  • 5 lbs chuck steaks
  • celery
  • pineapple
  • potatos
  • turnips?
  • salad
  • Corn starch

Wine

  • Cotes du Rhone 2009*-10-11
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