This past summer, my sister, mom and I took my 11 year-old niece and nephews to Disney World for vacation. It was not only a vacation, but we timed it to celebrate their 11th birthday there. To say it was an amazing trip would be an understatement. When the commercials say it’s the most magical place in the world you think, yeah right. But it truly is. There is just something about that place that is remarkable (and magical).
We ended up having the kids birthday dinner at Chef Mickey’s at the Contemporary Resort. This was a buffet meal which was quite delicious. When we left, they handed us our photos in a folder that, to my delight, had a few recipes printed on it.
Now that the weather has cooled down I have finally tried the Beef Bourguignon recipe that was featured. It was really good. More like a beef stew but still good. I served it with Parmesan mashed potatoes.
(Recipe courtesy of Chef Mickey’s)
3 Tbsp olive oil
2 lbs beef tips cut into 1-inch cubes
1 1/2 cups diced Spanish onion
1 cup quartered fresh crimini mushrooms
2 Tbsp all-purpose flour
3 Tbsp tomato paste
1 1/2 cups Burgundy wine
1 Tbsp Kosher salt
1 tsp black pepper
2 bay leaves
1 cup beef broth
4 Tbsp butter, softened
Heat olive oil in a large sauté pan over medium/high heat. Sear the beef tips well on all sides, cooking for 5 to 8 minutes or until brown.
Add onions, mushrooms, flour, and tomato paste to beef. Stir well to combine and cook for an additional 5 to 6 minutes, or until tender. Add wine to deglaze, stir well and scrape bottom of the pan.
Add salt, pepper, bay leaves and beef broth to pan and mix well.
Cover with tight-fitting lid and reduce heat to low; simmer for 45 minutes. Stir occasionally.
Remove pan from heat and add in butter, stir and serve.