HowTo

• 5 lbs meat Chuck steaks 1.5 cubes

• the cast iron pot (fucking hot) put oil in and coat it, then pour it out

• oil in the pot

• brown the meat - cover the bottom this will carmelize smoking and outrageous

• flip the pieces around, try not to let it give off moisture

• repeat until its all cooked

• adding stuff to it

• 4 hours of cooking

• onion-diced

• couple of carrots

• some celery

• salt and pepper

• marjoram

• dump in one bottle of pinot noir

• cup of chicken broth

• 3 cloves of garlic smashed and thrown in

• some meat is exposed

• put in oven for 4 hours at 350 convection

• watch after one hour

• stir with wooden spoon

• after 2 hours, throw in 4 potatoes cut in half

• after 30 minutes check again, the liquid should be thickening

• sweet wine to add to it (red wine)

• or

• A cup of Tamara cooking sake

• A little tabasco

• hour number 3 the stew might be done

• taste season if needed

• if tender and ready, add some flour maybe to thicken the sauce

• Corn starch and water if needed

• keep on low heat in oven

• could do mashed potatoes

• a salad

• rice

• turnips

• Pineapple

• Tamara cooking sake

• Julia Childs Version

• Google search on Beef Bourguignon

Ingredients

• Onions

• Carrots

• Marjoram

• Chicken broth

• Wine

  • Cotes du Rhone 2009*-10-11

• Tamara Cooking sake

• 5 lbs chuck steaks

• celery

• pineapple

• potatos

• turnips?

• salad

• Corn starch

Served to

• Jof and Denis

• Laurie Frick, Prof Russel, Jennifer, MArc

Wine

• Cotes du Rhone 2009*-10-11