Cannabis-infused Recipe: Beef Bourguignon Stew

6 servings

• saute pan
  
• baking dish
  

• 3 cups Aunt Sandy's 10x Cannabutter
• 12 small onions
  
• 2 lbs. of lean boneless stewing beef, cut into 1-inch cubes
• 1 ½ tablespoons flour
• 4 peppercorns
  
• 1 bay leaf
• 2 cloves garlic, minced
• ½ teaspoon thyme
• red wine
• ½ water
• 1 cup sliced carrots
• 1 cup cubed potatoes
• 1 cup sliced mushrooms
• chopped parsley

• Preheat the oven to 300°.
• Add 2 cups of cannabutter to saute pan.
• Peel and add onions. Remove onions and set them aside.
• Add the stewing beef and saute until light brown.
  
• Sprinkle meat with flour.
  
• Place all ingredients, including onions, in an ovenproof baking dish.
• Add salt, peppercorns, bay leaf, garlic, and thyme.
  
• Add enough liquid to cover the meat, using a 3:4 ratio of red wine to water.
  
• Cover and simmer for about 2 hours.
• To make the stew liquid, add water, 1 cup of cannabutter, carrots, potatoes and mushrooms during the last hour of cooking.