Beef bourguignon with roasted potatoes

20140103-234711.jpgPart of our New Year 2013 meal – a variant of beef bourguignon with roasted potatoes. We ended up with more mushrooms than in the recipe, due to a small miscommunication between the sister who bought the mushrooms and the sister who chopped them.  

We also added a bit of beef stock to the recipe to balance the red wine flavor out a bit.  

If I was making it again, I might consider adding a bit of sugar (to taste) to make it slightly less bitter. (It might have been our red wine, though.) 


By Anne

Anne is a librarian by day. By night, she reads. She knits. She watches movies and television shows. She enjoys board games. And posting on royal related forums.

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