3 more days Till the Stars are getting ready to accept their awards! Today, we commemorate Marryl Streep, for her amazing acting as Julia Child! Beouf Bourguignon it is! Well, a Simpler, smaller simpler at least! A make ahead for sure. Start it in the morning.
Beouf Bourguignon Tartlets
12 tartlet shells, browned in the oven
1lb stewing beef
1 carrot and one onion chopped small
4 slices bacon, chopped
2TBSP flour
1cup Small peeled Pearl onions (put then in a bowl of water, and the skins should just pull off) **half them if they are too large for the tartlet shells**
4 cloves Garlic, roughly chopped
1TBSP tomato Paste
1Cup red wine,
1TBSP butter
1Cup beef stock
Pinch Rosemary
Saute bacon and Beef with 2tbsp of Flour, cooking on high, until browned on every side. Add vegetables and saute until they are browned as well. Remember that this stew is eventually going into a tartlet shell, so all ingredients should be small enough to put into them without making a mess. When the vegetables are browned, add the Wine, beef stock and tomato paste, as well as the garlic. Add 1 TBSP butter and the pinch of rosemary, and let it cook down until the stew is thick. Serve this stew hot, in prepared tart shells.
“Bon Appetite!” -Julia Child
liss
