Boeuf Bourguignon

This is the perfect winter dinner for you and your special someone (or just you – that’s ok, too!). Now that I’ve been eating leftovers for three days straight, I can attest to the fact that it really does get better every day. The meat was pretty tender the night I made it, but DAMN is it tender today. Cook it on a Thursday night and have friends over for a relaxing dinner Friday.

You can find the recipe here from the Barefoot Contessa. You can also kick it old school like me and buy the cookbook.

Frankly, I don’t have much a spin for this one because it’s so good as it is. You can’t really go wrong with bacon, browned beef, veggies and wine. My only ommission were the mushrooms because my main squeeze doesn’t like them. Also, the bacon provides so much salt, so next time I’ll probably only use half of what’s recommended.

Some of the process:

Brown, meat! Brown!

Carmelize, veggies! Carmelize!

I know the color’s awful, but I swear dinner tasted sooooo good.

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