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Boeuf Bourguignon
Boeuf Bourguignon
Boeuf Bourguignon
Boeuf Bourguignon
Boeuf Bourguignon
Beef , Main Dish , Meat , Microwave/Oven Bag
Q&A

Celebrate Julia Child's birth month of August with this easy-to-cook Boeuf Bourguignon.

Courtesy of Chef Mark Cleveland

Serves 2

  • 1 Tbs EVOO
  • 2 Slices Bacon Organic preferred, 1” pieces
  • 10 Ounces Organic Beef Stew Meat
  • 1 Clove Garlic, minced
  • 2 Tbs Tomato Paste
  • 1 ¼ Cup Red Wine
  • 14.5 Ounce Can Favorite Vegetable Soup
  • 5 Ounces Mushrooms, trimmed (I used organic maitake mushrooms)
  • 4.5 Ounces Pappardelle Pasta, cooked (2 ounces dry)
  • 1 Large Organic Yellow Carrot, long bias-cut slices
  • (Opt) 3 Bay Leaves
  • 1 Ready. Chef. Go!® Dual Compartment Microwave and Oven Bag

    BUY THIS RECIPE'S BAG

    Brown the bacon in EVOO and remove. Brown beef on all sides. Saute garlic and tomato paste for one minute. Add the red wine and simmer covered for 20 minutes. Add the mushrooms and soup, then simmer for 5 minutes more. Let it cool. Cook the pasta and carrots together. Drain and cool. Load the pasta and carrots along with the bacon into one side. Then load the stew into the other side of the bag. Add the bay leaves if using. Seal the cooking bag.

    COOKING INSTRUCTIONS: Microwave on high for 5 minutes or bake in a toaster or conventional oven at 350 for 20 to 25 minutes. Let rest in bag 1 minute before opening.

    Garnish with edible petals and fresh bread. Follow all instructions printed on the Ready. Chef. Go! microwave and oven bag.

    NOTE: Ready. Chef. Go! bags allow for excellent texture in the microwave and fast cooking in the oven. The results are always succulent and tender. You’ll taste the difference. Virtually no clean up. Fine dining restaurants enjoy plating their to-go cuisine in tamper-resistant RCG! bags so customers can have a no-touch white table cloth meal at home.

    Boeuf Bourguignon
    Boeuf Bourguignon
    Boeuf Bourguignon
    Boeuf Bourguignon

    Boeuf Bourguignon

    Q&A

    Celebrate Julia Child's birth month of August with this easy-to-cook Boeuf Bourguignon.

    Courtesy of Chef Mark Cleveland

    Serves 2

    • 1 Tbs EVOO
    • 2 Slices Bacon Organic preferred, 1” pieces
    • 10 Ounces Organic Beef Stew Meat
    • 1 Clove Garlic, minced
    • 2 Tbs Tomato Paste
    • 1 ¼ Cup Red Wine
    • 14.5 Ounce Can Favorite Vegetable Soup
    • 5 Ounces Mushrooms, trimmed (I used organic maitake mushrooms)
    • 4.5 Ounces Pappardelle Pasta, cooked (2 ounces dry)
    • 1 Large Organic Yellow Carrot, long bias-cut slices
    • (Opt) 3 Bay Leaves
    • 1 Ready. Chef. Go!® Dual Compartment Microwave and Oven Bag

      BUY THIS RECIPE'S BAG

      Brown the bacon in EVOO and remove. Brown beef on all sides. Saute garlic and tomato paste for one minute. Add the red wine and simmer covered for 20 minutes. Add the mushrooms and soup, then simmer for 5 minutes more. Let it cool. Cook the pasta and carrots together. Drain and cool. Load the pasta and carrots along with the bacon into one side. Then load the stew into the other side of the bag. Add the bay leaves if using. Seal the cooking bag.

      COOKING INSTRUCTIONS: Microwave on high for 5 minutes or bake in a toaster or conventional oven at 350 for 20 to 25 minutes. Let rest in bag 1 minute before opening.

      Garnish with edible petals and fresh bread. Follow all instructions printed on the Ready. Chef. Go! microwave and oven bag.

      NOTE: Ready. Chef. Go! bags allow for excellent texture in the microwave and fast cooking in the oven. The results are always succulent and tender. You’ll taste the difference. Virtually no clean up. Fine dining restaurants enjoy plating their to-go cuisine in tamper-resistant RCG! bags so customers can have a no-touch white table cloth meal at home.

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