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Beef Bourguignon

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 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)!

What’s in your bag:

-Beef bourguignon 

-French onion soup mashed potatoes

-Roasted broccoli with confit garlic butter

 What you’ll need from home:

-A pot

-Oil or butter

-A casserole dish

-Aluminum foil-lined sheet tray

Total prep time: 20 minutes

The Beef Bourguignon

  1. Pour your beef bourguignon into a pot and heat on medium heat for 10-12 minutes, stirring occasionally, until hot + steamy. 
  2. Season to taste with salt + peppa. Add a splash of water if it’s looking a little thick! 

The Mashed Potatoes

  1. Add a light coat of oil or butter to your casserole dish.
  2. Spoon potatoes in, and place in the oven at 350F for 15-20 minutes or until warmed through.

The Broccoli

  1. Place broccoli on your sheet tray and put them in the oven with the potatoes for 10-15 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!

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