Beef Bourguignon
Prep time: 10-12 minutes
So the real question is: Who here actually feels confident spelling beef borg-ee-neon? Gonna be honest, it took us some trial and error, but we finally got it. Figured it might make sense to be able to SPELL the DELICIOUS dish we’ve prepared for you this evening.
The “Bourguignon” part of the dish’s name refers to its origins in the region of France called Burgundy. Our WECO-ized version has the essentials: Beef and red wine. We used the red wine to deglaze our pan, which helps collect any leftover flavorful remnants from the carrots, celery, and onion we sauteéd in there just before. “French onion soup” mashed potatoes serve as the bed for your beef Bourg, and you’ve got roasted broccoli to round out the plate. Because eating your greens is important (especially when they’re cooked in garlic butter)!
In your bag
- Beef Bourguignon
- ”French onion soup” mashed potatoes
- Roasted broccoli with confit garlic butter
At home
- A medium sized pot
- Lightly greased aluminum foil-lined sheet tray
- Microwave safe bowl (plus 2 more if going for beef bourg option #2 and broccoli option #2)