I just attempted what I’m calling Fake Boeuf Bourguignon. It’s on the stove, where it will stay for a while (until the smell, multiplied by my hunger to the second power reaches infinity), but here’s what I did:
Melted a stick of butter in the bottom of a stock pot.
Tossed in about 2 pounds of potatoes and a pound of carrots, chopped. Stirred it around for 5-10 minutes or so.
Added a handful of thyme, some rosemary, salt and white pepper (just because that’s what I have at the moment).
Covered it with 4 cups of mushroom broth.
Then I turned to my 2 steaks and pound of ordinary cut bacon. (I know, steak? But again, it was in my freezer and I’d been ignoring it for, well, let’s just say “too long.”) I chopped these into bite-sized bits and tossed them into a hot skillet.
Chopped 2 yellow onions and a head of garlic and tossed that on top of the meat. Let it all sizzle until the onions were soft and the meat was mostly browned, but not all the way.
Added about a cup of red wine to the skillet. Let it all cook down for about 5 minutes, then added the contents of the skillet to the stock pot.
Added 26 oz of chopped tomatoes (in a carton) to the stock pot.
Got everything boiling rapidly, tasted the broth, put a lid on it and turned the heat down.
I’ll let you know how it turns out.
How could you go wrong with a pound of bacon? Now I am really hungry just from reading this!
Yeah, I ‘m thinking bacon fixes EVERYTHING.
Let us know how it goes!
I was thinking the same thing and…we are all correct.
It is to die for. And I was able to freeze about half of it and still have leftovers for tomorrow. So this made a LOT.
Sounds like an Italian recipe called “spezzatino” however, I make it without the bacon. Miumm…you can serve it on plain couscous or with basmati rice.
Rice sounds like a good idea. I will make some to serve with the leftovers.
Sounds great! Do tell how it ended up.