Wednesday, June 12, 2013

Better than Bouef Bourguignon

I was given a jar of Better than Bouillon in exchange for this review. The recipe and opinions are my own.Bouef Bourguignon without Wine

Bouef Bourguignon is a favorite in our household. I have modified the original recipe from Julia Child to fit our tastes and the fact that we never have wine lying around the house. I have switch my recipe to use juice instead and it is delicious. My favorite part of this whole recipe is the mushrooms. Even my dad, who hates mushrooms loves these. Just proof that butter fixes anything

You need:
1.5 -2 pounds of stew meat
a package of bacon
a carrot
a piece of celery
1/8 cup of green onion
Pasta
Mushrooms
Better than Bouillon
Water
3 Cups of Red Wine or Grape Juice

Preheat the oven to 450 degrees. Cut the bacon into strips. Saute the bacon in 1 tablespoon olive oil for 2 minutes until lightly brown. Put aside. Pat the stew meat dry with a paper towel and then in the same pan, saute the beef in oil. I usually saute about a third of the meat at a time. Set aside.

In the same pan, saute your chopped carrot, chopped celery and chopped green onion. Add all the ingredients to a baking dish. Add 1 tsp. salt, 1/4 tsp. pepper and 2 T. flour and toss. Put in the oven for 4 minute, then toss the dish and put back in for 4 minutes. Turn oven down to 325.

Stir in 3 cups of wine or juice, 2 cups of water, 1 tablespoons of tomato paste and 2 tablespoons Better than Bouillon beef base. Add to pan, just covering meat mixture. Let it simmer in the oven for 2.5- 3 hours. Pull out of oven and drain sauce off into a sauce pan. Put sauce on stove and bring to a boil and then let simmer. Prepare noodles according to package directions. While noodles are cooking, prepare the mushrooms.

Mushrooms
You need:
1 lb of mushrooms
2 Tb butter
1 TB olive oil

Add butter and olive oil to pan when the pan is really hot and the butter frothy add mushrooms. Cook until mushrooms brown and crispy on edges.

Serve Bouef Bourguignon over noodles, topped with mushrooms and its own sauces. Absolutely delicious. 
Bouef Bourguignon with Better Than Bouillion

Before discovering Better than Bouillon, I made this recipe with two cups of beef stock instead of water and Better Than Bouillon Beef Base. I have to say I feel like Better Than Bouillon gave it a richer taste. It has changed the way we make this recipe forever. Fantastic!

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5 comments:

Audra Day said...

This sounds delicious! I'm glad you offered a substitution for the Red Wine - we don't keep wine in the house. I may be trying this recipe this weekend! Thank you.

Vanessa Barker said...

I'm totally making this for dinner tonight...YUM. Now I need to go to the store.

Ashlee @ I'm Topsy Turvy said...

LOOOOOVE better than bullion, but you knew that ;)

Leanne said...

This looks delicious! I can't wait to try it.

kaylynnczy said...

WOWZA! Yummers!

 
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