Beef bourguignon
Ingredients for 4 persons: 1 tablespoon butter, 2 medium onions (2-1/2" dia) (15 ECC),1.1 lbs stewing beef, 1/2 cup red wine, 1/2 cup water, thyme, bay leaf, salt, pepper, 3 carrots (13 ECC),.
Preparation: 10 minutes. Cooking: 45 minutes.
Preparation: Cut the onions in thin slices. Melt the butter in a frying pan and sauté the onions to a golden color. Cut the beef into 8 cubes. Set them aside and sauté the beef cubes. During this time, peel the carrots and cut them in small slices. Remove the beef cubes from the frying pan and set aside them. Add the water and the wine to the pan. Add salt, pepper, thyme and bay leaf. Simmer for a few seconds before returning the onions, beef cubes, and carrots. Simmer on medium heat for 45 minutes. Transfer to a warm serving dish and serve immediately.
Total ECC: 28; per person: 7 ECC.

Hi Bill,
I want to cook with wine, but I need the reassurance that the alcohol cooks out. I belive it does. I want to advance to gourmet cooking someday. I just need to know. Please help! This has been bugging me for sometime now


p1

Yes, when you add alcohol to anything that is cooking at a high temp. the alcohol cooks out and all that is left is the flavor of the wine. So, on that note its always important to use a wine that you like to drink, so that flavor melds with the sauce. In other words no big jug wines! I often cooked with wine, although now I do substitute with a artificial sweetner slurry, if it calls for too much wine.