Monday, October 11

Boeuf Bourguignon for Sunday Dinner


Ina Garten's boeuf bourguignon recipe is absolutely amazing. This is the second time that we've had it and I made a couple of changes to suit our family. Instead of an entire bottle of red wine in the sauce, I used only one cup to give it a hint of wine rather than an overpowering one (I did use the full amount of cognac, however). I doubled the buerre mani√© (butter and flour mixture to thicken the sauce) so that the stew was lovely and thick to serve over mashed potatoes. This really is the perfect autumn and winter dish! 

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