Strap on the Feedbag Weekend

18 01 2011

Birthday weekend and it was an eat-fest ! I am sitting here come Monday wanting a cookie for an afternoon snack which usually says I ate way too many carbs this weekend and it is triggering my craving. I had a great weekend, a fabulous meal on Saturday night at Table 17 with Ken, Chris and Sonya, where EVERYTHING was delicious. I think because everything was roasted in pork fat… what isnt made better with pork fat ??

I have had a whole slew of new recipes in this two week rotation (week 2 of the two week rotation) and the one that is the most complicated was the Boeuf Bourguignon recipe from Canadian Living. It was a two day process, but I wanted to use some of the vintage red that I had opened on Friday night, and knew I wasnt going to drink the whole bottle. It is a sin to waste good red wine !

This recipe makes the richest, darkest colour beef stew, and the flavour is SO complex. This is traditional French cooking, with rich pork to start, wine, and layering of fresh herbs, and a splash of brandy at the end.

If you are having people over to the house, and want to wow them, make this recipe. It is hearty and delicious, and full of good ole protein.

Beouf Bourguignon
from Canadian Living

1pkg (14 g) pkg (14 g)dried porcini mushroom
3 lb(1.4 kg) (1.4 kg) boneless beef cross rib pot
4 oz(113 g) (113 g) thickly sliced bacon, chopped
3 tbsp(45 mL) (45 mL) vegetable oil
1 onion, chopped
1 large carrot, chopped
2 cloves garlic, minced
1/2 tsp(2 mL) each salt and pepper
1/3 cup (75 mL) all-purpose flour
1 bottle (750 mL)red wine, (such as Pinot Noir or Merlot)
1-1/2 cups(375 mL) beef broth
3 sprigs fresh parsley
2 sprigs fresh thyme
2 bay leafbay leaves
1 (10 oz/284 g) pkg pearl onions
1 tbsp (15 mL) butter
3 cups(750 mL) button mushroom
2 tbsp(25 mL) brandy
2 tbsp(25 mL) minced fresh parsley

Soak dried mushrooms in 1/2 cup (125 mL) hot water for 30 minutes.

Meanwhile, trim fat from beef; cut meat into 1-1/2-inch (4 cm) cubes and set aside.

In Dutch oven, sauté bacon over medium-high heat until crisp; transfer to paper towel-lined plate. Drain fat from pan.
Hmmm saute bacon !

Add 1 tbsp (15 mL) of the oil to pan; brown beef, in 3 batches and adding remaining oil as necessary. Transfer to bowl. Drain fat from pan.

Add chopped onion, carrot, garlic, salt and pepper to pan; cook over medium heat until softened, about 3 minutes. Sprinkle with flour; cook, stirring, for 1 minute.

Reserving soaking liquid, remove mushrooms and chop; add to pan along with soaking liquid, wine and broth. Bring to boil, scraping up any brown bits. Tie parsley, thyme and bay leaves together with string. Add to pan along with bacon, beef and any juices. Cover and braise in 325°F (160°C) oven until meat is fork-tender, 2-1/2 to 3 hours.

Meanwhile, in pot of boiling water, boil pearl onions for 3 minutes; drain and chill in cold water. Peel and trim, leaving root ends intact. In skillet, melt butter over medium heat; brown pearl onions, about 5 minutes. With slotted spoon, transfer to bowl.

Add mushrooms to skillet; fry until browned, about 5 minutes.

With slotted spoon, remove beef to separate bowl. Add pearl onions, mushrooms and brandy to liquid in Dutch oven; bring to boil over medium-high heat. Reduce heat and simmer, uncovered, until thickened and onions are tender, about 25 minutes. Discard herbs. Return beef to pan and heat through. Sprinkle with parsley.

Just about ready to serve !

Sorry for the less than appetizing image.. i re-looked at that image and thought “no one is gonna want to eat it after looking at that.. it looks like a mess !”
This isn’t an every week food, as it does take some time to prepare it, but it was so good. We served this with some roasted butternut squash on the side !
This recipe makes 8 1 – cup servings, WLS serving is 1/2 cup (so 16 servings for us)
Calories 202.5, 10g of fat, 6.5g carbs, 1g of fiber, and 20g of protein

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