In a large mixing bowl, season meat with salt, pepper and granulated garlic. Coat well with flour then set aside. In a cast iron Dutch oven, heat oil over medium-high heat. Sauté sliced bacon until golden brown. Remove, crush and keep warm. Add meat into bacon drippings in 3 separate batches. Brown meat on all sides and allow it to caramelize in bottom of pot. Remove and keep warm. In the same Dutch oven, add onions, carrots and minced garlic then sauté 3–5 minutes or until vegetables are wilted. Blend in mushrooms, wine, broth and tomato paste. Scrape bottom of pot to release caramelized flavor. Return meat to Dutch oven. Add cooked bacon and thyme. Cover and simmer 1½ hours or until meat is tender. Add green onions and parsley then adjust seasonings if necessary. Serve over your favorite pasta.
The Link LonkJanuary 20, 2021 at 01:43AM
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Beef Bourguignonne - WAFB
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