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DO Beef Bourguignon

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  • #1

    DO Beef Bourguignon

    Decided to give JT's Beef Bourguignon recipe a try tonight.

    Did all the chopping ahead of time and laid everything out.



    Browning the beef.



    Added chopped onions.



    Added the carrots.



    Added pearl onions.



    Added mushrooms and red peppers.



    Added wine, parsley, thyme and bay leaf.



    And into the oven.

    One problem though . . . I did not realize the chopping and such would take me as much time as it did so it didn't go into the oven until almost 5 pm.

    It should be ready to come out at . . . 8 pm.

    Smells great though.

    Dave
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    "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010
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  • #2
    Man that looks delicious!! Can't wait to see the finished product!!

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    • #3
      um.....it's way past 8pm where i'm at.
      sigpic
      it's all good my friend..........

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      • #4
        Better late than never. If "they" got a problem, I'm available!
        In God I trust- All others pay cash...
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        • #5
          I can smell that cooking all the way over here. You know that's gonna be good.
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          Smoke Vault 24

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          • #6
            Well 8 pm finally rolled around and I open the oven and pulled it out and . . .



            thought, boy it sure cooked down a lot and it looked kind of scary!!



            But it was one of those situations where it definitely tasted better than it looked. The beef was nice and tender, the mushrooms were yummy, the onions for the most part disintegrated into the "sauce". Ann was raving about it. Even the kids liked it.

            I'll definitely be making this again. Thanks for the recipe, JT.

            Dave
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            -
            "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

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            • #7
              O M G. Tomarrow eve - red meat. Defrosting chuckie now. Beautiful. Sorry about lack of sentences. Withdrawal. Nice!
              In God I trust- All others pay cash...
              Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
              Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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              • #8
                dude this i have to try!!!!!!!!!!

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                • #9
                  thinking of trying this but on the weber in the camp dutch oven...that looks really good i can almost taste it.....nice
                  Mike
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                  • #10
                    Originally posted by DDave View Post
                    thought, boy it sure cooked down a lot and it looked kind of scary!!
                    Ooops forgot to warn you about that But that's a sign that you did everything right Julia Child would be proud!
                    JT

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                    • #11
                      Awesome Dave! ...... Bet that hit the spot .....
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                      • #12
                        Dave that is some stick to your ribs perfection right there. I love it. Gonna try this myself.
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                        • #13
                          Looked great in the bowl. I have to admit when I seen the pot, I was scared too. I'll have to give it try. Sounds like a dish I would enjoy.

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                          • #14
                            Originally posted by SmokinLee View Post
                            Looked great in the bowl. I have to admit when I seen the pot, I was scared too. I'll have to give it try. Sounds like a dish I would enjoy.
                            Yep, it did look a little scary.

                            Tastes great though.

                            Dave
                            CUHS Metal Shop Reverse Flow
                            UDS 1.0
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                            Weber Performer
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                            Thermoworks Smoke with Gateway
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                            -
                            "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

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