One of the keys to avoiding food boredom is trying new things. Take this meat, for example. I usually use chunks of beef to make beef stew, but this popped up in my blog reader, and I decided to give it a try. I had to make a lot of substitutions, so maybe this dish should be called "Suggestions of Burgundy Beef" or "Essence of Burgundy Beef"...
The first step in my not-beef-stew is to toss the meat in flour.
Heat up some butter and olive oil. (Is it just me, or does anyone else love butter?)
Brown the beef in batches. Remove to a casserole dish.
Use the same pan to cook chopped onions.
This stuff works great in place of fresh bacon. Just throw it in at the end of the cooking.
A little dried parsley...
and spread it over the beef.
Pour red cooking wine over the whole thing, cover, and bake for an hour and a half.
Mix equal parts butter and flour and stir into the liquid, cover, and put everything back in the oven for thirty minutes.
It's definitely a lot of effort, but the end result is a very tender, very flavorful dinner.
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