Cooking. I love to get in the kitchen and follow a recipe, but I can not cook. As much as I think I am a little Rachel Ray, I can not just throw things in a pot add a little of this and that and have a mouth watering dish. Or so I thought.
Beef Bourguignon, what even is that? I’ve heard Ina and Julia talk about it, but Lord knows I am not ready to make such a “fancy” sounding meal. I grew up with the Casserole Queen as a Mom and am new to this whole “Cooking for 2” thing.
After watching a few Food Network Shows and reading a multiple recipes I worked up the courage to “Cook.” I could hardly wait to use our new Le Creuset Dutch Oven (Thanks Aunt Jean!), but almost all the dishes I was finding seemed a little overwhelming for this wifey. Adam suggested just to start with a Roast….
Add a little of this and a little of that. Right. Lets see how this goes….
- Piece of Meat (Adam had to help pick the right cut)
- Beef Stock
- Carrots (Pre-cut Mini)
- Baby Potatoes
- Fresh (Garden Grown) Rosemary
- Fresh Garlic
Here goes nothing! I diced the onion, celery, and garlic. Cut the potatoes in 1/2 and cut the lemon into 4 slices. I placed the pre-cut carrots and all the veggies,lemon, sprigs of Rosemary and garlic in the pot. I sprinkled the meat with salt and pepper and placed it on-top of the veggie mix. Finally, I poured the Beef Stock over the roast and completely covered the veggies.
I covered the pot, placed it in a 280° preheated oven and 4 hours later…..
We COULD eat! (on our super cute Pottery Barn Dishes!)
This was SO easy to make and surprisingly tasted great! If you are like me…don’t be scared of “cooking” or using your fancy Le Creuset Pot! We were able to get quite a few meals off this one dish this week- what a wonderful 1 Pot wonder! Yay!
Next Challenge? Beef Bourguignon.
Enjoy your Newly or Nearly Newlywed moments. Remember we’re newlyweds, not experts.