Saturday: Boeuf Bourguignon

It looks like it's been a while since I made this. It doesn't seem that long, maybe google's indexing of blogs isn't all that good. ;-)

I took the basic recipe from BittmanWorld and didn't really muck around with it other than to reduce the sauce a bit at the end (after removing the meat and veggies), thicken it with potato starch, and then add a slug of wine just before serving. That last bit of wine really makes a nice difference in the dish. For the beef I used "siedfleisch", which looked a lot like brisket to me (not that I'm an expert in identifying cuts of meat, but it did look like brisket). Whatever cut it may be, it's perfect for stewing. This was definitely happy-making food. Too bad we don't have that many leftovers!

As a side I made oven-roasted potatoes. We also had bread and a green salad.