One of my goals with NoRecipes is to show you how to make restaurant quality meals that a person who works full time can make. This means taking shortcuts where it won’t be noticed while taking the “scenic route” where it counts. When it comes to stocks, I reserve homemade stock for dishes like clear soups, where the stock is the centerpiece. For other dishes, like this Beef Bourguignon, most people wouldn’t notice the difference between a homemade stock and pre-made alternative.
When Goodbite.com and Campbellskitchen.com asked me to come up with a “Sunday Supper” idea using one of their soups, Beef Bourguignon seemed like the perfect dish. Traditionally considered complicated and time consuming, I use a few shortcuts that cut your prep time down to about 30 minutes, and the rest of the work is done by your oven.
There are four other very talented bloggers who have come up with their own recipes with Campbell’s Condensed Good for Cooking Soups, and we’re vying for a $1,000 donation to our chosen food charity. If I win, I’m going to give my donation to The World Food Progam’s Haiti relief efforts. They were one of the first aid organizations with staff on the ground in Haiti and they’ve helped well over 1 million people there so far and they’ve committed to provide ongoing aid to help the country rebuild in the coming months.
Check out the video and please cast your vote here