i made beef bourguignon for dinner tonight. my mirepoix was with a shallot and i added a turnip to the root vegetables. i put in an entire bottle of red wine and used better than bullion as a brown sauce. i used bacon and butter but added a olive oil roux rather than only stirring the flour into the mirepoix after sweating it. i find that olive oil roux makes for a smoother and silkier texture with more shine on it.
United States