Burgundy Pepper Spoon Stew Food

BURGUNDY PEPPER SPOON STEW

Steps:

• 1. Preheat 350 degree oven.
• 2. Put wine and spices together in a large bowl.
• 3. Leave meat whole or cut up meat and put into bowl with marinade. Cover with lid. Refrigerate for 8 hours. Swirl the meat and marinade several times.
• 4. Put two Tablespoons of olive oil in a large skillet, start browning the marinated meat. (Save the marinade in the refrigerator until needed).
• 5. Put browned meat into roast pan. Use left over marinade to deglaze the skillet. Pour this into the roast pan. If need be, use some water to finish deglazing the skillet and pout that over the meat too.
• 6. Wash, peel and cut up the carrots and add them to the roast pan.
• 7. Peel and cut up onions and add them to the roast pan.
• 8. Wash and cut up the celery (including the leaves) and add to the roast pan.
• 9. Wash potatoes, cut off any bad spots, cut them up and add to the roast pan. *** I don't peel the potatoes, but you can if you want to.
• 10. Wash, peel and cut up turnips, add to the roast pan. *** If your turnips have any greens on them, clean them and add them in too.
• 11. Pour 3 quarts of water over the top of everything in the roast pan. Put the lid on roast pan. Put into oven. Cook for 3 hours (check about halfway through and add more water if needed).
• 12. Remove when done. Remove lid. Gently stir the meat and vegetables a bit. Push as much as you can to one end of the roaster. Sprinkle with extra pepper, garlic powder to taste. Set on top of the stove, bring liquid to a boil.
• 13. Mix beef base into a bowl with 1/2 cup of cold water.
• 14. Add corn starch to the bowl. Stir until cornstarch is liquefied.
• 15. Add the mixture in the bowl slowly into the roast pan with boiling liquid. Stir constantly until a thick gravy forms.
• 16. Add frozen peas at this time (optional), I love the bright green color and flavor, so I always add peas!
• 17. Serve on a plate or in a bowl. I like bread and butter of any kind, Irish Soda Bread or Hawaiian Rolls are favorites.

BOEUF EN DAUBE - CLASSIC FRENCH BEEF BURGUNDY STEW (BOURGUIGNON)

Steps:

• In a large non-reactive bowl, combine beef, Cognac, cloves, garlic, onions, carrots, celery, bay leaf, sage, thyme, parsley, 1/4 teaspoon coarsely ground black pepper, orange peel, wine, and mushrooms. Cover and refrigerate overnight or for up to 2 days, stirring from time to time.
• Bring the meat and vegetables to room temperature. Drain, reserving the marinade.
• Blot the beef and veggies dry with paper towels.
• Preheat oven to 325F/175°C.
• In a large heavy oven proof dish (such as a cast iron dutch oven or Le Creuset), fry the bacon over medium heat until it renders its fat, about 3-5 minutes. Using a slotted spoon, remove the bacon to paper towels and reserve.
• Working in batches so as not to overcrowd the pan, add the meat and vegetables to the fat in the pan, and brown them on all sides over medium heat, seasoning with salt and pepper as they brown, about 7 minutes per batch.
• Transfer to a platter. Add the marinade to the pot, and bring to a boil over high heat. Reduce to medium heat and simmer until the liquid is reduced by one-third, about 8 minutes. Skim off the foam from the surface. Add the stock or consomme, and simmer another 8 minutes, until reduced again by one-third. Stir in the pinch of sugar and the tomato paste, (and add the diced tomatoes and green olives now, if using).
• Return the meat, vegetables and reserved bacon to the pot. Cover and bake in the oven until the meat is tender, 2 1/2-3 hours. -OR- alternately, at this stage you can cook in the crock-pot on LOW heat 8 to 10 hours, or on HIGH heat 4 to 6 hours.
• Serve with a rustic bread for mopping the juices, along with a green salad and a platter of cheeses.
• Freezes and reheats beautifully. Leftovers will make a lovely Cottage-Shepherd's Pie a la Provencale, see my recipe #355446.

SLOW COOKER BEEF BURGUNDY

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Use a slotted spoon to remove to paper towels. In the drippings, brown the beef; drain. , Place beef and bacon in a 5-qt. slow cooker, Add the broth, onion, carrot, butter, tomato paste, garlic, thyme, salt, pepper and bay leaf. Cover and cook on low until meat is tender, 7-8 hours., Add mushrooms and wine. Combine flour and water until smooth; gradually stir into slow cooker. Cover and cook on high until thickened, 30-45 minutes. Discard bay leaf. If desired, serve with noodles and parsley.

BULGARIAN BEEF STEW

Steps:

• Heat oil in heavy large pot over medium heat. Add onions, garlic and bay leaves. Sauté until onions are golden, about 15 minutes. Sprinkle meat with salt and pepper. Add to pot. Add paprika, lemon peel, savory and cayenne pepper; stir until meat is coated. Add stock and wine. Bring to boil. Reduce heat, cover and simmer until meat is very tender, stirring occasionally, about 1 hour 30 minutes.
• Using slotted spoon, transfer meat to bowl. Mix butter and flour in small bowl until smooth paste forms. Add to cooking liquid in pot, whisking constantly. Simmer until cooking liquid thickens to sauce consistency, stirring frequently, about 8 minutes. Season sauce with salt and pepper. Return meat to sauce. (Can be made 1 day ahead. Cover; chill.)
• Cook noodles in large pot of boiling salted water until tender but still firm to bite. Drain. TRansfer to large bowl.
• Bring stew to simmer. Spoon over noodles. Sprinkle with parsley and serve.

BURGUNDY BEEF STEW

Steps:

• Preheat the oven to 325 degrees F.
• Put a large, heavy-bottomed, ovenproof pot over medium heat and add the bacon. Cook until crisp, 5 to 7 minutes. Remove the bacon from the pot and reserve for serving.
• Pat the beef dry and season it with salt and pepper. Turn up the heat under the pot to medium high and brown the beef on all sides in batches, 4 to 5 minutes per batch. Remove the meat from the pot and set aside. If there is a lot of oil left, pour off all but 2 tablespoons.
• Add the onion, celery and finely chopped carrot to the pot and cook until the vegetables begin to wilt, 5 to 6 minutes. Stir in the tomato paste, flour and garlic and cook for another minute or 2. Pour in the wine, whisking to combine, and bring to a boil. Add the mushrooms, pearl onions and 1-inch carrot pieces. Return the beef to the pot. Pour in enough broth to just cover the meat and bring to a simmer. Cover and put into the oven. Cook until the beef is tender, 1 1/2 to 2 hours.
• Skim off any excess fat from the top of the stew and serve garnished with parsley and the reserved bacon.