Zach [21] was home from college, and we decided to make beef bourgiugnon from Mastering the Art of French Cooking like Julie Powell did for her blog / book. Success! We had two pounds of beef stew meat to begin. Zach loves to eat and has a healthy interest in cooking... soooo we assembled the ingredients: bacon, wine [Shiraz], olive oil, slotted spoon [absolutely vital], 1 carrot, 1 onion, salt, thyme, tomato paste, pepper, bit o flour, beef stock, bay leaf, small red onions [didn't have the white pearl ones and I loved the red ones], fresh bella baby mushrooms. The entire process took us about 3 hours with the result being wonderfully rich and tender. Loved the dark sauce ...did the whole sieve and scraping off of fat.... Sent Zach back to school with three meals and some frozen beef patties for the George Forman....Pic is actually of Zach making pecan pie.Mmmmm good.
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