|  | 
| Many of her recipes are family-friendly and easy. | 
Sharon’s dumbed-down Boeuf
Bourguignon 
I use a 4 quart casserole pot that works as well on top of the
stove as in it. It is one of those porcelain-covered cast iron jobs. Sometimes, I
even serve it right out of this pot. After all, it is comfort food.
| 
Ingredients | 
What do to | 
| 
3 lbs stew beef | 
I usually buy stewing
  beef sold as a pot roast or chuck steak because it is cheaper than beef that is already cut up. Then I trim the fatty bits, and toss them into the pot where I render them so I can use
  the fat to braise the beef. If I need more fat, I add some oil. Meanwhile, I cut the beef into bite-sized pieces, then you sear them in the rendered fat. 
You need to sear the beef fast at a fairly high heat. As
  soon as the pieces are browned, remove them from the pot. NOTE: Do not crowd them, or else the
  moisture released will steam rather than brown them. Do them bit by bit and
  remove each batch before adding more. When they are all done, pour off the
  excess fat, | 
| 
3 cups red wine
  that tastes good enough to drink | 
Use it to deglaze
  the browned bits from the bottom of the pot. NOTE: Full bodied wines from France are my choice.  | 
| 
2 cups beef
  boullion | 
This is the
  cheating part – I don’t make the broth from scratch. I use one can of
  condensed beef broth and a canful of water. 
  Add the seared beef to the wine in the pot, and then add the broth.  | 
| 
1 T tomato paste 
3 cloves finely
  chopped garlic 
½ tsp fresh thyme | 
Add these three
  ingredients to the rest of the ingredients in the pot, and stir. There should be enough liquid to cover the
  meat. If not, add more broth or water. NOTE:
  I keep tablespoons of tomato paste frozen and at the ready. It is simple.
  I plop 1T mounds of it on some waxed paper, freeze
  them, and then pop them into a Ziploc baggie. | 
| 
Once the beef,
  broth, wine and seasonings have reached a simmer point, put the covered pot into
  a 325F oven, and you are free to go and read a book and drink wine for 2 ½ hours. Beneath is
  what you need for the final stage: | |
| 
1 lb fresh
  mushrooms | 
My favourites are
  King Oyster mushrooms, but you can’t get them everywhere. Crimini mushrooms
  are my 2nd choice. Clean them, and then chop them into quarters or
  slices, whatever suits your fancy. Think bite-sized. | 
| 
18-24 small
  onions – 1” diameter | 
This is a second
  place where cheating may be desirable. Small onions are finicky, although if
  you want to impress someone – even yourself – they are the way to go. Hunks
  of onion work pretty well too. Again, think bite-sized. | 
| 
½ T oil 
2 T butter | 
Heat this
  until it froths, then drop in the chopped mushrooms, and toss them until they
  are slightly brown. Do likewise with the onions – only slightly carmelized. | 
| 
After the beef
  has been simmering for 2 ½ hours, add the onions and mushrooms, and simmer
  for ½ hour. Remove from the oven. Pour off at least 2 cups of the broth which
  you will then add slowly to the roux that you will make next. | |
| 
3 T softened
  butter 
3T Flour | 
Make a roux. If
  you don’t know how, Google roux.
  Once the flour & butter are ready, add some of the broth, slowly at
  first, then whisk, then add more, until you have added about 2 cups of liquid
  and the liquid has thickened. Then return it to the meat mixture, stir it in,
  and pop it back into the oven while you make a salad or whatever. | 
| 
Serve with
  potatoes, or egg noodles, and cooked veg and/or a robust salad. Oh yes, and open
  another bottle of a decent, affordable red wine. One worthy of you. | |
 
 



