Today I took out meat for Roast Beef since this is one of PJ's favorite dishes. But, the more I thought about it, I wanted to make something different, so I decided to make Beef Bourguignon. This is definitely a weekend dish since it is time consuming. I would suggest making this on a Sunday for Monday leftovers. Traditional recipes for this dish add other ingredients that I didn't care to use, so I simplified this dish. So without further adieu, here we go!
You will need the following:
* Your favorite cut of beef roast
* Red Cooking Wine or a Merlot
* Campbell's French Onion Soup
* Carrots
* Mushrooms
* Onions
* Flour
* Salt
* Pepper
* Garlic Powder
* Canola or Olive Olive
* Parsley
Wash, cube and season your beef. Heat oil in a large pot. Add the beef to the pot and brown on all sides.
Add sliced onions to the pot and continue stirring.
Sprinkle about a tablespoon of flour into the beef and stir.
Pour in about 2 cups of the Red Cooking Wine and continuing stirring. Once the liquid has been brought to a boil, add in the carrots. Lower the heat and allow to simmer.
Now add a can of Campbell's French Onion soup and stir.
Allow the pot to simmer for about 3 hours on low heat until the meat is tender. Continue to stir about every 30 minutes so that the ingredients don't stick to the bottom.
About 20 minutes before the meat is done, add in sliced mushrooms and season to taste.
Once the mushrooms are cooked and the meat is tender, turn off the heat.
Serve with your favorite sides and enjoy!
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