Yay Christmas Season is finally Here. December has come forward and so has the cold weather.
I started my 25 days of Christmas foods it is going to be a mix of dinner/dessert/apps and boy are they yummy.
So I had to skip Saturday December 1st as it was our Church's Christmas party and then we met up with friends for dinner before the season gets really crazy. Make sure you make time for your friends and family throughout the month. Be a little more generous and and little more forgiving of those around you. We never know what their day is like or even their life. Give a smile, its free and is always well received.
So Sunday December 2, I made Beef Burgundy Stew.
Lets start with the grocery list
6 strips of bacon, cut in 1 inch pieces
2lbs of round, chuck eye or rolled rump, cut in 1 inch cubes
1/2 cup of flour
1 clove of garlic chopped. I used 4 large cloves.
2 cups of Beef Broth
1 Tbsp of better than beef bouillon
1 Tbsp of fresh or dried Thyme. I used a mix of Italian herbs from a tube, so much easier.
1 Bay leaf
3-4 Tbsp of Butter-do not use margarine or a substitute as butter adds a lot of flavor.
4 medium Onions chopped. I would suggest large chop as they simmer for awhile and too small they get lost.
8oz of sliced mushrooms. I used 8oz of white capped and 8oz of Crimini
Cook bacon in 5 quart dutch oven until crispy. Remove and drain on paper towel. Toss the beef in the flour and brown in Dutch oven with the bacon fat, brown on all sides. Drain fat, add beef broth to cover all the meat. Add garlic, beef bouillon, and thyme. Bring to boil covered, then reduce heat and simmer for 1/2 hours.
Melt butter in skillet and add onions and mushrooms, sauté' until onions are tender. When the 1/2 hours is up add this mixture to the beef and simmer for another 10 minutes.
I served with fluffy mashed potatoes and roasted carrots and cauliflower add the leeks at the last 10minutes of roasting.
I started my 25 days of Christmas foods it is going to be a mix of dinner/dessert/apps and boy are they yummy.
So I had to skip Saturday December 1st as it was our Church's Christmas party and then we met up with friends for dinner before the season gets really crazy. Make sure you make time for your friends and family throughout the month. Be a little more generous and and little more forgiving of those around you. We never know what their day is like or even their life. Give a smile, its free and is always well received.
So Sunday December 2, I made Beef Burgundy Stew.
Lets start with the grocery list
6 strips of bacon, cut in 1 inch pieces
2lbs of round, chuck eye or rolled rump, cut in 1 inch cubes
1/2 cup of flour
1 clove of garlic chopped. I used 4 large cloves.
2 cups of Beef Broth
1 Tbsp of better than beef bouillon
1 Tbsp of fresh or dried Thyme. I used a mix of Italian herbs from a tube, so much easier.
1 Bay leaf
3-4 Tbsp of Butter-do not use margarine or a substitute as butter adds a lot of flavor.
4 medium Onions chopped. I would suggest large chop as they simmer for awhile and too small they get lost.
8oz of sliced mushrooms. I used 8oz of white capped and 8oz of Crimini
Cook bacon in 5 quart dutch oven until crispy. Remove and drain on paper towel. Toss the beef in the flour and brown in Dutch oven with the bacon fat, brown on all sides. Drain fat, add beef broth to cover all the meat. Add garlic, beef bouillon, and thyme. Bring to boil covered, then reduce heat and simmer for 1/2 hours.
Melt butter in skillet and add onions and mushrooms, sauté' until onions are tender. When the 1/2 hours is up add this mixture to the beef and simmer for another 10 minutes.
I served with fluffy mashed potatoes and roasted carrots and cauliflower add the leeks at the last 10minutes of roasting.
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