![]() As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day. All grocery shopping, cooking and cleaning was done along with instructions on reheating. She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.Īs a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins. Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon. Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. I use this tool EVERY time I cook something that requires flipping, it is amazing.īeef Base: I almost never buy boxes of broth because I keep the beef, chicken and vegetable version of this Better Than Bouillon. Pig Tail Flipper: I use this to flip the chuck roast easily. If you’re thinking of a new slow cooker, consider it if your budget is open.Ĭast Iron Skillet: If you don’t have a slow cooker with a stovetop friendly insert, this is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever. My New Slow Cooker: This recipe was made in this slow cooker. I brown the meat in the insert without losing a bunch of the flavor by transferring the meat and leaving the browned bits behind. Slow Cooker: Love this slow cooker and how programmable it is, it has been a workhorse for me… until… Tools Used in making this Slow Cooker Beef Bourguignon: Ultimate Slow Cooker French Dip Sandwiches.Slow Cooker Salisbury Steak and Mashed Potatoes.I can double up on the intensity without waiting for beef stock to reduce to intensify flavor. I call for beef broth in the recipe but honestly (and yes I’ve said this a million times before) I use Beef Base in addition to or in place of beef stock/broth.Just be sure you peel off any of the “papery” layers, they won’t soften in the stew. ![]() I used fresh but you can also buy frozen. Pearl Onions are totally classic to the dish and I love them.You can use sliced too but cutting in half tends to help them stand out in the end dish better. Crimini mushrooms add more flavor than white button and shouldn’t be more than a couple cents a pound more expensive.The browned beef will payoff in the end, please don’t cook this without browning the beef, you lose a ton of flavor. Get a good crisp but don’t stress perfection. Don’t overcook the bacon, burnt bacon is bitter and the bacon will not stay crisp in the stew anway.Tips for making this Slow Cooker Beef Bourguignon perfect: This dinner will make you feel like those old time-y Campbells Soup commercials used to promise it would when the snowman kid would melt. Heck make things amazing with an easy side salad. Then do yourself a favor, get the best fresh baguette you can find and a stick of butter. ![]() The day I would come home this dish was what I set up in the slow cooker for when I woke up the next day.īrown the beef and the mushrooms well then let the slow cooker break down the connective tissue until what you’re left with is a rich red wine braised beef stew. There were three months this year that I was traveling for almost half the month and each time I visited five or more cities. It may seem like a pretty low stress kind of job to cook for families and put recipes online but I actually do quite a lot of work related travel. The French dish that is considering daunting to most chefs is a deliciously easy comfort food recipe I make any time I need to decompress and destress. Slow Cooker Beef Bourguignon seems like it should be more difficult than it is. Slow Cooker Beef Bourguignon with all the delicious classic French flavors of beef, red wine, mushrooms and bacon made in your slow cooker.
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