Monday, October 19, 2009

monday meal planning

As promised, here's the recipe and shopping list for the Beef Bourguignon we made on Kiss the Cook.

Beef Bourguignon
(loosely adapted from Ina Garten's recipe)

2 lbs. chuck beef cut into 1-inch cubes
2-3 leeks, tops and bottoms trimmed, sliced into thin half moons (1 large yellow onion could certainly be substituted for the leeks and shallots)
4 large shallots, roughly chopped
3-4 cloves of garlic, grated
2 packages of button mushrooms, sliced
1 bottle of burgandy (we used a bottle of bordeaux)
1 can beef broth
2 tbsp. tomato paste
6 sprigs of thyme (or 3 sprigs of rosemary, finely chopped)
2 tbsp. butter
1 bag of whole wheat, yolk free egg noodles (get ready to be AMAZED)*
1/2 cup flat leaf parsley, chopped
1-2 tbsp. butter

Preheat the oven to 250F. In a large dutch oven over medium high heat, season the beef with plenty of salt and pepper and brown on all sides (for about 3-5 minutes) in a little olive oil. Once the beef is browned, remove from the pan and set aside. In the same pot, add in a little extra olive oil (if needed) and saute the leeks and shallots until they are lightly browned (about 4 minutes). Add in the grated garlic, some salt and pepper, and cook for about 30 seconds. Return the meat to the pan (along with any juices accumulated) and add the bottle of wine plus enough beef broth to cover the meat. Add in the tomato paste and thyme sprigs and stir to combine. Bring to a simmer, cover the pot with a lid and place in the oven for an hour and a half.
When the stew has about 10 minutes left, saute the mushrooms in a little butter and olive oil until brown. Season with a little salt. Set aside.
Combine 2 tbsp. of butter and the flour with a fork until it forms a paste and stir into the stew. Add in the sauteed mushrooms. Bring the stew to a boil on top of the stove, then lower the heat and simmer for a few minutes. Check for seasoning. Serve with a sprinkling of fresh parsley.
*We served this over whole wheat egg noodles simply dressed with some butter, parsley, salt and pepper but it certainly stands on its own with a side salad and crusty bread and a mandatory glass of red wine and excellent company.
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