Beef Bourguignon
-6 slices bacon
-1 onion, diced
-4 pound beef stew meat
-sprig fresh parsley, thyme and 2 bay leaves bundled
-pound mushrooms quartered
-2 Tablespoons Better Than Beef Base
-bottle red wine
-4 cups beef broth
-1/2 cup water
-1 heaping tablespoon corn starch
Saute bacon in dutch oven and add onions when bacon gets crispy; continue to cook until onions are soft. Salt and pepper to taste. remove bacon and onions to bowl. Add beef stew meat to dutch oven a in batches and brown on all sides. Combine browned meat, bacon and onions. Add beef base, wine and broth. Cover and cook on low about 2 hours or until meat is fork tender. Add 1/2 cup water and cornstarch to a glass, mix and add to meat mixture to thicken sauce.
Dinner Rolls;
Ingredients
1 cup Water warm
3 and 1/2 cups White Flour
1/4 cup Sugar
1 tablespoon Active Dry Yeast
1 Egg
2 tablespoons Butter
1 teaspoon Salt
Add yeast, sugar and water together to activate the yeast. Then add butter and egg to liquid ingredients. In mixing bowl add flour and salt; add wet ingredients and knead for five minutes. Let dough rise to double in size. Then form dough into 12 rolls. Place in greased 9×13 pan and cover with towel, allow to rise 45 minutes, until puffed. Bake at 350 degrees for 20 minutes, until tops are golden brown. Brush hot rolls with butter when they come out of the oven.
Garlic Butter
-1 pound soft butter
– 8 garlic cloves minced
– 1/4 teaspoon dried Italian seasoning
-2 teaspoon kosher salt
-2 tablespoon minced fresh parsley
-2 teaspoons minced fresh chives chives
-1 lemon zested
Mix together. Freezes well.