First I want to congratulate our winner of the autographed copy of The Casserole Queens Cookbook……Teslaca!!! Loved hearing all of your favorite casseroles, you’ve given me some new ideas to try. Don’t worry if you didn’t win here’s one of the recipes from the book and I might share a few more later on down the road. I also have another giveaway starting Friday so swing back by to check it out!

I want to introduce you to a dear friend of mine Laura who has been a faithful friend, taste tester and supporter of all things I do. She’s been sweet enough to guest blog for me today (she’s also crafty and I just adore her so be sure to check out her blog)! We started out as co-workers and now I’m thrilled to say she’s done me proud by taking over my spot in the office when I left.

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Howdy ya’ll, I’m Laura coming to you from Peace Love and Funky Junk, my fresh from the farm blog. I’ve been lucky enough to be friends with Allison for about four years, and I’ve truly enjoyed every minute of it. I am truly inspired by her, and the amazing dishes she creates. I’m also lucky enough to get to sample the goodies from time to time. Boy does that excite me.

Allison shared my Christmas present with me early, and man alive was I excited. I mean who doesn’t love getting Christmas presents months in advance?! The best part was under the holiday wrapping…a signed copy of The Casserole Queens Cookbooks! Best gift a girl with a 9X13 pan could ever ask for. Seriously. I couldn’t wait to get home and make out my grocery list.

First delish dish I tried was the Beef Burgundy. Located on page 68 if you’re lucky enough to get your hands on a copy of this little jewel.


Beef Burgundy
(Adapted from The Casserole Queens)
Makes 8 Servings

Printer Friendly Version

8 slices of bacon, chopped
3 lbs stew meat or boneless beef chuck
1/4 teaspoon fresh ground black pepper
1/3 cup all-purpose flour
2 yellow onions, chopped
1 lb carrots, peeled and cut into 1 inch pieces
1 lb sliced button mushrooms
5 large garlic cloves, minced
3 1/2 cups beef broth
1 bottle dry red wine, preferably Burgundy
1/3 cup chopped fresh thyme leave
1 tablespoon firmly packed light brown sugar
1 tablespoon tomato paste
1 bay leaf


Wheew, I know that sounds like a lot. Trust me it’s worth every single bit of work in purchase and prep!

Look I’m going to give you the quickie version of this, but if you click on the printer friendly version above you can print the full recipe.

Preheat your oven to 350 degrees F.

Get out your muscles and move that big ‘ol Dutch oven to the stovetop.

Cook up your bacon, take out to drain on paper towels, leave grease in the pot.


Brown your veggies in the grease. Remove.

Dredge the stew meat in the flour…brown in the pot, and remove.


Place 1 cup beef broth into the pot, scraping the bottom on the pan/pot to make a delish reduction sauce.


Once sauce boils, place meats and veggies into the pot, pour in the rest of the beef broth and the entire bottle of wine, minus a few sips for good measure. Toss in herbs and salt and pepper.


Place that big ‘ol heavy thing into the oven for 2 hours.


It’ll come out hot and tender. No doubt the best thing eva. It’s no doubt worth the time it takes waiting for it to get done.


Being from the south I served mine on top of sweet cornbread, you could do rice.


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