Kusina Maria

Part 1 (Original post) at this LINK.

6 pm Stew out of the oven. Sauce being boiled until thick enough. Onions and mushrooms now with the beef.

5:25 pm Preparing the veggies now. Braising the white onions. I used olive oil, butter, and some red wine flavored with some salt, pepper, and thyme to braise the white onions. And sauteeing the mushrooms with olive oil and butter.

6:17 pm Making roux to thicken the sauce. (Not in the recipe.) Roux is made with one part butter and one part flour over low heat. The roux did thicken the sauce.

6:35 pm Stew is ready. Just waiting for the guests to arrive so I can do the final simmering.

6:53 pm Ahead of schedule. The BOEUF BOURGUIGNON is ready. Need lots of rice coz it is sauceh! *hungry*

Thank you for joining this journey with me! Bon apetit!

Boeuf Bourguignon or any Beef Stew is great all-in-one dish to serve for small parties or gatherings. If you want to order Boeuf Bourguignon or other dishes by Kusina Maria, please send an email to riajose at gmail dot com with the subject line “Beef Stew.” Orders limited to Davao City area.

Tagged with: beef stew • beouf bourguignon • french cuisine • julia child • mastering the art of french cooking