Really this is Redux II because way back in 2007 I made Beef Burgundy not knowing it was a version of the famous Boeuf Bourguignon. Taking what I started with, Beef Burgundy, and applying some things I learned from Boeuf Bourguignon I remade the dish and it is now officially Liz’s Beef and Red Wine stew. I refuse to commit to a specific variety of wine because I don’t know what I will have. Here is the revised recipe …
1 lb crimini mushrooms, quartered
½ white sweet onion, chopped
1 T butter
1 swirl around the pan of olive oil
2 cloves minced garlic
4-6 slices of bacon, sliced into ¼” strips (lardons?)
2 lbs stew meat, left to dry on paper towels
2 T flour
1 10+oz can of beef consommé
1 10+oz can worth of red wine (use the consommé can)
3 bay leaves
1 tsp dry thyme
1 ½ cup sliced carrots
1 lb egg noodles
In a large skillet, sauté mushrooms and onions in hot butter, olive oil, and garlic until golden brown. Remove from skillet and set aside.
Add bacon to skillet and fry until crisp; remove with a slotted spoon and reserve.
Add stew meat to skillet and brown in bacon fat.
Return mushroom and onion mixture to skillet and add flour, toss until flour disappears.
Add wine, beef broth, bay leaf, and thyme. Simmer covered for 30 minutes, stirring frequently. At the halfway point put the water on for the noodles. Once the water boils cook noodles according to package directions.
Add carrots and cooked bacon, and cook covered for 15 minutes longer.
Season with salt and pepper. Add noodles and stir gently to coat noodles.
Before serving, remove bay leaves.
As a funny coincidence I saw a show on The Food Network on Beef Bourguignon by Tyler Florence. He used *much* bigger pieces of beef than the average of beef stew meat. This is probably what Julia Child used also, so that would explain the necessity of a 2 1/2 – 3 hour cooking time. He also used a sweet Le Crueset pot! I think I am going to have to add that to my wish list!
I have also been playing with making bread. I found Artisan Bread in Five Minutes a Day a blog that discusses a book called … funny enough, Artisan Bread in Five Minutes a Day. It’s really easy. For the basic recipe you mix yeast and salt in water and add flour. I found a 6 quart plastic tub with a lid at this place called Cash & Carry (for those of you in California, it’s like Smart and Final but not as nice) for $5. Much cheaper than anything they suggest on Amazon. I made the second loaf today (each batch makes 4 loaves) and it is so yummy!
Here is the dough …
It looks kind of gnarly but it’s quick. From here it rises for 2 – 5 hours then you make a loaf and bake it. You can refrigerate the rest. Here is the lovely baked loaf …
Uh, don’t pay any attention to the fact that it was half eaten …
Liz' s Musings's 