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Looks delicious, awesome job OP! Do you have a specific recipe you follow? Would love to make this!
Rising Star
I used NYT Cooking recipe but made some modifications:
- when braising the pearl onions and mushrooms, I added a butter and olive oil to give a little more texture. And I replaced the water with low sodium beef stock.
- I used beef tallow instead of frying up bacon and using that grease to brown my beef chunks.
- I added a whole, minced shallot with the garlic to give the sauce a little more sweetness.
- I added a cup of low sodium beef stock with the wine to add more braising liquid. Make sure you have a pot big enough for the extra liquid (I have an 8 qt Dutch oven and i had plenty of room left)
- the recipe calls for 90 minutes at 350, but proper braising temp is 300. So I dropped the temp and braised for 3 hours to get very tender beef.
https://cooking.nytimes.com/recipes/1018528-beef-bourguignon?smid=ck-recipe-android-share
Pro
Oh my gosh this looks absolutely amazing. I would only assume maybe you made the sour dough as well!!
Pro
Amazing chefs all around!
Looks amazing! I had been thinking about that since it was first brought up! An amazing way to bring in fall. I bought a big bag of lentils and planning to use those into some soups coming up. Also will be making chili really soon! Haven’t had it since last winter and I'm craving it now!
Rising Star
It's soup and stew season!
That looks amazing. I've been thinking about some cool weather meals and that's certainly one I need to try. Even the sourdough looks great.