So the real question is: does anyone actually know how to spell beef borg-ee-neon? Gonna be honest, just recently nailed it down. Took 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 residue 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 those mashers have gruyere in them for added cheesiness. Don’t forget about that broccoli, which we kept light and simple so you could pretend to be a dinosaur and devour the mini trees 🙂
What’s in your bag:
-French onion soup mashed potatoes
-Roasted broccoli (from Plainville farm in Hadley, MA!) with confit garlic butter
What you’ll need from home:
-Oil or butter
-A casserole dish
-Aluminum foil-lined sheet tray
-Salt n’ peppa
-A little H2O
Total prep time: 10-12 minutes
The Beef Bourguignon
- Pour your beef bourguignon into a pot and heat on medium heat for 10-12 minutes or until heated through, stirring occasionally.
The Mashed Potatoes
- Add a light coat of oil or butter to your casserole dish.
- Spoon potatoes in, and place in the oven at 350F for 15-20 minutes or until warmed through.
- Place broccoli on your sheet tray and put the tray in the oven at 350F for 7-10 minutes.
If you’ve got a shallow bowl, that might work nicely for this meal. Potatoes plop in the center, and take your spoon to create a divet in the potatoes for your beef bourguignon on top. Broccoli on the side? Sounds good. Dinner’s ready!
And that’s it! Dinner solved, dinner served. #weareWECO