Monday, January 11, 2010

Beef Burgundy

While trying to decide on last night's dinner (it was garlic and soy pork and grilled veggies - it was okay), I saw "NEW BEEF BURGUNDY" in my SB cook book and the magically enticing phrase, "this version of the familiar French boeuf bourguignonne . . . " Dr. Agatston ('s hired food writers), you had me at boeuf.
I tried to see if there was an online version so I didn't have to retype it (laaaaazy) and found another version. They both sound good, HOWEVER! I have used whole wheat flour to thicken stews before (see the Chicken & Biscuits experiment) and I thought it was not so awesome. This recipe calls for only half of the amount though, so maybe it would be okay.

Dear M. Quinn -
Please make me one of these thankyouverymuch. Looks like you'd better get cooking on Wednesday. Sorry. :(

New Beef Burgundy
1/4 c whole wheat flour
1/4 tsp salt
1/4 tsp ground black pepper
1 1/2 lbs round steak, cubed (remember what Julia says - pat the meat dry!)
2 tbsp evoo (just like Quinn's Food Network girlfriend always says!)
1/2 lb pearl onions
1 lb mushrooms, quartered
3 cloves garlic, minced
3 c burgundy wine
4 c beef broth
1/4 c tomato paste
1 tsp unsweetened cocoa powder
2 bay leaves
1/4 c Italian parsley, chopped (which you can skip on account of me not really liking parsley)

In a ziploc bag, combine flour, salt, and pepper. Add the beef, seal, and toss to coat.
Heat 1 tbsp of oil in a large saucepan over medium-high. Working in batches to prevent overcrowding, add the beef and cook, stirring/turning frequently, for 5 minutes or until browned. Remove to a plat and repeat with remaining beef.
Add the remaining 1 tbsp oil to pan. Add onions, mushies, garlic & cook, stirring often for 10 minutes, or until lightly browned.
Add the wine, broth, tomato paste, cocoa powder, bay leaves and beef. Bring to a boil. Reduce heat to low, cover, and simmer for 2 hours. Remove and discard the bay leaves.
Sprinkle with parsley.

Beef Burgundy Simplified
The taste vastly improves if the stew is stored overnight in the refrigerator before serving.
2 T. oil
18 small white onions, peeled (or frozen)
3-5 pounds beef chuck, cut in 1 1/2 inch cubes
2 T flour
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1-2 C. Burgundy or other dry red cooking wine
2 cloves garlic, crushed
3/4 Cup beef stock (or canned beef bouillon)
1- 8 oz can tomato sauce
2 T. chopped parsley
1 bay leaf
1 tsp. thyme
3/4 pound fresh mushrooms
2 T. butter

Lightly brown the onions in the oil and remove with a slotted spoon and reserve. Pat meat dry between paper towels and brown it on all sides in the same pot without crowding. You may have to do it in batches. Sprinkle browned meat with flour, salt, and pepper. Add wine, garlic, stock, tomato sauce and herbs. Over heat bring the mixture to a simmer and then cook it, tightly covered for two or more hours or until the meat is fork tender. Add the onions after one hour.

Meanwhile, wipe the mushrooms with a damp cloth and trim off stem ends. Quarter mushrooms if large, leave small ones whole. Heat the butter and remaining part of oil in a large skillet and lightly saute the mushrooms for about 4 minutes and set aside.

When done, skim off any fat and add the mushrooms. Voila! Beef burgundy! After cooling, it can be refrigerated or frozen at this point. If the sauce is too thin, combine 2 TB flour with 1/2 Cup water and whisk the mixture into boiling beef burgundy. Serve over whole wheat noodles.