Oh La La!

Please note:  While reading this blog post, you must use your best french accent.

There is still snow on the ground in my neck of the woods, however, the sun has been shining and it looks like Old Man Winter is going to give us a break this weekend!  I may go out and sun myself a bit! I don’t know about you but I turn into a different person when the sunshine comes out.  It makes my heart go skippity skip and it causes me to skip through the house sometimes adding a few leaps.   OH MY GOD!  I literally just saw a little bug fly through the house!  I LOVE when I see those first signs of a warm up!  I can’t help but let out a little squeal!

In celebration of the warm-up, we are having some friends over for dinner.  What are we having you ask?  Well, I have to tell you something.  This will be our little secret, okay?  I am in love with another man!  Sssssh!  I know, the shame, the scandal, the drama!  His name is Tyler Florence, have you heard of him?  When I cook something out of his cookbook, I pretend like he is standing by me helping me cut up the veges ‘n stuff.  Tonight, Tyler and I made Beef Bourguignon.  Here is the recipe:


  • Extra-virgin olive oil
  • 4 bacon slices, cut into 3-inch strips
  • 4 pounds beef chuck or round, cut into 2-inch cubes
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon tomato paste
  • 1/2 cup all-purpose flour
  • 1/4 cup Cognac
  • 1 bottle dry red wine, such as Burgundy
  • 2 cups low-sodium beef broth
  • Bouquet garni (2 fresh rosemary sprigs, 8 fresh thyme sprigs, 2 bay leaves, tied together with kitchen twine or tied in cheesecloth)
  • 4 garlic cloves, chopped
  • 1 pound white mushrooms, stems trimmed
  • 2 cups blanched and peeled pearl onions
  • Pinch sugar
  • Fresh flat-leaf parsley, chopped, for garnish


  • Put a large Dutch oven over medium heat and drizzle in a 1/2-count of oil. Add the bacon and cook until crisp. Remove it to a paper towel; crumble when cool and set aside to use for the garnish. Season the beef with a generous amount of salt and pepper. Add the beef to the pot in batches. Fry the cubes in the bacon fat until evenly browned on all sides, about 8 to 10 minutes. Remove from the pot to a plate.
  • Add the tomato paste and flour to the pot and stir to combine. Turn off the heat, pour in the Cognac and stir to scrape up the flavorful bits in the bottom of the pan. Turn the heat back on and light the Cognac, with a long kitchen match. Be careful and stand back as the alcohol flame dies down. Whisk in the red wine and beef broth; add the beef back into the pot along with the bouquet garni. Stir everything together and bring the mixture to a simmer. Cook until the liquid starts to thicken and has the consistency of a sauce; this should take about 15 minutes. Cover the pot, reduce the heat to low, and simmer for 1 hour.
  • In a small skillet, over medium-low, heat a little olive oil. Add the garlic and mushrooms and cook until the mushrooms start to brown, about, about 4 to 5 minutes. Add the pearl onions and cook until onions are heated through.
  • Uncover the pot and add the mushroom mixture along with the pinch of sugar to balance out the acid from the red wine. Season with salt and pepper, to taste. Turn the heat up slightly and simmer for 45 minutes longer, until the vegetables and meat are tender. Remove the bouquet garni. Transfer to a serving bowl and shower with chopped parsley and the reserved crumbled bacon before serving.

I’m serving this dish tonight over egg noodles along with a big ‘ole salad and of course my homemade bread and lots and lots of red wine!

Now, if you will excuse me, I need to go find that little bug and squash it before my company gets here!

Have a good evening my little lovies and thanks for reading!


Pictures will be added later as it’s still simmering on my stove and  I am thoroughly enjoying the smells!


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