JANUARY 4, 2011 | 12:55 PM BY ADMIN

 The one thing I love to do, that’s sitting at my desk working on my next book. I’m within ten feet of a roaring fire in my fireplace and have my ever present golden retriever ‘Winston’ and my English cocker ‘Lucy” lying beside me. Believe me life doesn’t get much better than that. Well maybe if you through in this recipe for dinner.

 You have to start in the morning before you go to work because it cooks slowly for ten hours.
 It’s not a fancy dish but “Oh boy” it tastes good. Actually it’s an American version of Beef Bourguignon.
 To feed a large family like mine this is what you do.  Serves six.

3 ½ # piece of chuck roast cut in cubes or leave whole
2 XL white onions chopped in chunks
4 Tbsp bacon drippings
1 ½ Tbsp flour
½ tsp marjoram
½ tsp thyme
1 Tsp kosher salt
½ tsp black pepper
1 tsp Tabasco sauce
2 ½ cups of dry red wine
1 c. beef broth 3/4 # fresh mushrooms

Place beef and all the ingredients together in a crock pot. After several hours you may add more wine if necessary. When done the sauce should be dark and rich looking, if you like add a tsp of butter and the sauce will shine and look a lot better. Thicken with the flour and serve.

Some people like to sauté and serve the mushrooms separately. This dish is great over wide egg noodles or rice.

Please don’t forget to write. I’m looking forward to great dialog with each and every one of you.

Bon Appetite,
Chef Hanny,