Hello, I'm back, and I hope all (three) of you are still around. I also hope everyone had a decent (or better!) summer. I hope you all are immersed in a passable, or even delightful autumn. I thought it would be nice to get back into this blog with a recipe for a delicious Sunday Dinner.
Today I am inspired by Anthony Bourdain's television show,
No Reservations.
Beef Bourguignon
6 servings
Ingredients:
* • 2 pounds beef shoulder or neck, cut into 1 1/2-inch pieces
(or use any stew beef, I also think venison would be good in this.)
* • Salt and freshly ground black pepper
* • 1/4 cup olive oil
* • 4 onions, thinly sliced
* • 2 tablespoons all-purpose flour
* • 1 cup red Burgundy (If you're alcohol free, use red grape juice.)
* • 6 carrots, cut into 1-inch pieces
* • 1 clove garlic
* • 1 bouquet garni (a tied bundle of herbs, usually thyme, bay and parsley)
* • A little chopped flat-leaf parsley
Directions:
Stage One: Season the meat with salt and pepper. In a Dutch oven, heat the oil over high heat until it is almost smoking. Add the meat in batches -- NOT ALL AT ONCE! -- and sear on all sides until it is well browned (not gray). You dump too much meat in the pot at the same time and you'll overcrowd it; cool the thing down and you won't get good color. Sear the meat a little at a time, removing it and setting it aside as it finishes. When all the meat is a nice, dark brown color and has been set aside, add the onions to the pot. Lower the heat to medium high until the onions are soft and golden brown (about 10 minutes). Sprinkle the flour over them. Continue to cook for about 4 to 5 minutes, stirring occasionally, then add the red wine. Naturally, you want to scrape up all that really good fond from the bottom of the pot with your wooden spoon. Bring the wine to a boil.
Stage Two: Return the meat to the pot and add the carrots, garlic and bouquet garni. Add just enough water (and two big spoons of demi-glace, if you have it) so that the liquid covers the meat by one-third -- meaning you want a ratio of 3 parts liquid to 2 parts meat. This is a stew, so you want plenty of liquid even after it cooks down and reduces. Bring to a boil, reduce to a gentle simmer, and let cook for about 2 hours, or until the meat is tender (break-apart-with-a-fork tender).
You should pay attention to the dish, meaning to check it every 15 to 20 minutes, stirring and scraping the bottom of the pot to make sure the meat is not sticking or, God forbid, scorching. You should also skim off any foam or scum or oil collecting on the surface, using a large spoon or ladle. When done, remove and discard the bouquet garni, add the chopped parsley to the pot, and serve.
I found the recipe
here. As you may know from my
older Sunday Dinner posts, I tend to use the crock pot/slow cooker on Sundays because I am very busy with church responsibilities. So I have modified the recipe to suite the slow cooker. I did sear the meat, and followed stage one as the recipe dictates. However, stage two is transferred to the crock pot, and put on high for about an hour, and then will be on low thereafter. This is dedicated to my baby brother, the chef, who taught me to sear meat, and turned me on to shows like No Reservations. There will be a few less seats at the family table because prodigal sons (and brothers) must wallow in the pig pen or nurse their scars in hospitals, but when they finally come home, there will be a seat and a good meal, and no need for reservations.
