My dearest woke up feeling helpful this morning. He decided he’d put on the roast I bought yesterday to be ready for dinner. He didn’t know I had a specific recipe in mind! He knew the basic principle of what I was going for though, so he did pretty good! I only had to add a few things to get it on the way to what I had planned. Crisis averted.
Someone posted the link to this recipe on a forum that I frequent sometime last year. I tried it at the time and loved the results. This time I didn’t have red wine on hand so I used beer instead. It turned out fantastically. Before this recipe, I had never used alcohol for cooking purposes. Neither of us enjoy wine in any capacity but we were both pleasantly surprised when we sat down to this dish last year. I had used beer on beef before, but not this recipe specifically. I’m happy to say that the modifications were pretty darn yummy. It’s not as strong, which I think I prefer. James liked both versions equally.
I actually forgot to pick up carrots yesterday. Instead of fresh carrots, I just put in the sliced carrots I had in my pantry a few minutes before serving. I’m also fresh out of herbs de provence. She lists a recipe to make your own and I put what I had on hand in my spice cabinet into the pot. Melisa’s brand has an organic grinder which is what I used last time. I actually prefer the Garden Herb Sea Salt but eh.
Everything is hanging out on a bed of yummy mashed potatoes. I like to add a little sour cream or cream cheese for creaminess and depth. Also, it’s just dang good.
The original recipe for Beef Bourguignon Slow Cooker style.
P.S. My food photography skills are pretty lame. Sorry about that.
