Beef Bourguignon Stew, Equally Delicious in the Crock Pot or the Stove Top

Beef Bourguignon is so satisfying on a cold winter night.

Do you have a dish that you can make with your eyes closed? That your hands know by rote? For me, that dish is Beef Bourguignon. It was one of the first dishes my mother taught me how to make. I started by peeling the carrots, and eventually graduated to browning the meat. It's a classic beef stew that I make when I'm having friends over for dinner or just for my family on uninspired mid-week nights. Beef Bourguignon is easy, cheap, and incredibly delicious.

You don't need a long list of ingredients to whip up this French stew. If you have a $7 to $10 bottle of Bourgogne or Pinot Noir (never use the cooking wine they sell at the supermarket - if you wouldn't want to drink it, you shouldn't cook with it), and a couple of pounds of beef chuck, you're pretty much all set and halfway to filling your kitchen with the delicious aroma of this quintessential beef stew.

On lazy Sunday afternoons, I make the stew in the same big blue cast iron I've been using since college. But on weekdays, I turn to my slow cooker to work its magic while I'm running around car pooling. Either way the end result is the same: a satisfying dinner of melt in your mouth beef stew.

Beef Bourguignon Stew
Prep Time: 20 minutes
Cook Time: 3 hours
Ingredients:
2 pounds of beef chuck, cut into 1 1/2 inch medallions
1 bottle of full-bodied yet fruity red wine such as Bourgogne or Pinot Noir
1 bunch of carrots, peeled and sliced into 1/2 inch rounds
1 white onion, minced
1 1/2 cups of white mushrooms, sliced
2 tablespoons of tomato paste
1/4 cup of cognac
2 tablespoons of flour
2 tablespoons of butter
1 Bay Leaf
salt and pepper to taste

1. Regardless of whether you'll be using a crock pot or cooking this on the stovetop, the recipe begins the same way. Heat a cast-iron saucepan or large stockpot over medium heat. Add 1 tablespoon of butter and melt. Add a layer of beef pieces and brown for 2-3 minutes on each side. Set aside on a plate and repeat the process with the rest of the meat. The browning is a key part of the recipe as it imparts a caramelized taste and creates yummy brown bits on the bottom of the pan that begin the sauce. 
2. When you're done browning all the meat, put all the meat pieces back in the pot and sprinkle with the flour. Stir vigorously to have the flour mix with the pan juices. Take the meat back out and set aside.
3. Add the remaining butter to the pan and toss in the minced onion. Saute over medium heat until translucent. Add the carrots, the mushrooms and the browned meat and the tomato paste. Toss it all together with a wooden spoon.
4. Now pour in the wine and the cognac, scraping up the bottom of the pan with the wooden spoon to add all the onion and beef browning to the wine. Bring it all to a vigorous boil for 3-4 minutes, stirring frequently. 
5. You are now ready for the slow cooking (pour mijoter) in either your crock pot or on the stove top. If using a crock pot, transfer the contents of your stockpot to the crock pot. If you'll be cooking your stew in the same container, then just bring the heat down to low, to a light simmer, and cook for 3 hours, until the meat is tender. Same timeframe in the crockpot, on high setting. 
6. Three hours of slow cooking later, the meat should fall apart easily with poked with a fork.
7. Serve with rice or egg noodles.
8. A note on the mushrooms. In the recipe above, to keep things simple, I threw them in with the carrots. However, traditionalists will tell you to blanch the mushrooms and throw them in during the last 10 minutes of cooking so they retain their shape and texture. It depends on how you like your mushrooms and how easy you want to make your life.

Fill your Kitchen with Warmth with this Exotic Pot Roast

Yesterday we woke up to winter. When we lifted the blinds, the world had turned to gray. Snowflakes were everywhere, twinkling softly in the muted morning light. Our breath fogged up the cold windowpanes and this new world made us all react differently. The kids sprang into action, tearing apart closets for snow boots and snow pants. I dove back into my warm bed and threw the covers over my head.

A few minutes later, when Jack's increasingly panicked search threatened to fill the house with mismatched gloves and boots, I started thinking about what to make for dinner. Filling the house with comforting smells seemed like the only way to deal with the beginning of a brutal Chicago winter.

I put my slow cooker to work, slowly braising an exotic pot roast. I filled the pot with exotic ingredients, warm, exciting flavors to help us remember summer: olives, cinnamon, cumin... All day long, as the snowflakes kissed the ground, freezing our landscape into a harsher reality, our kitchen smelled like Morocco.

And later that night, when huddled around the table with our cheeks still red and chafed from the cold, the steaming bowls of this exotic pot roast made us smile and relax, truly warm for the first time that day. I love that this dish introduces kids to new spices without it being spicy.

I served it with couscous tossed with roasted butternut squash.

The Exotic Slow Cooker Pot Roast
Ingredients:
1 (2 lb.) chuck roast
2 teaspoons kosher salt
2 teaspoons cumin
Vegetable Oil
1 medium onion, chopped
3 large carrots, peeled and cut into small, coarse chunks (like little jewels says my 4 year old)
1 cup tomato juice
1/3 cup balsamic vinegar
1 cup canned Kalamata olives, drained and roughly chopped
1/2 cup dark raisins

1. Heat oil in skillet. Sprinkle both sides of the chuck roast with the salt and cumin. Brown the meat on both sides on very high heat. Remove from pan and put in a crock pot.
2. Add onion, carrots, tomato juice, vinegar, olives and raisins to the crockpot and cook on high for 4 hours or on low for about 6 until meat is tender.
3. Serve on a bed of couscous with the sauce and chunks of olives, carrots, and raisins poured on top. Alternatively, you can take a couple of cups of the juice and "chunkies" and puree in a blender for a smoother sauce.

A Blogging Novice Shares Beef Cooking Tips

Chefdruck's Tasty Tuesday
A few weeks ago, I received an invite from the Beef Council to an enticing event: a cooking demonstration by Chef David Zino at the Institute of Culinary Education (ICE). I love cooking classes (especially at ICE where I have taken tons with my husband) and I LOVE a good steak, but I was planning on being in France during the event.

So I sent my baby sister to attend in my stead. While not a blogger, Charlotte (or Tiffany as we know her, but that's a story for another day), is a great writer and possibly a bigger steak lover than me.

After you read her post below, I think you'll agree with me that she needs to join her blogging sisters because her writing rocks! And what a trooper - she was the first to jump up and volunteer to try her hand at butchering.

“When people ask me what the most tender cut in beef is, I always answer they all are as long as you know how to cook it properly.”

Teaching us how to do so was exactly what Chef Dave Zino, executive director of the National Cattleman’s Beef Association, had in mind the other morning at the Institute of Culinary Education. Twelve of us sat huddled in a circle around his sizzling pan. Strangers, united by two common threads: a passion for blogging and a love of beef.

The demonstration began. Chef Dave Zino stood behind the counter and showed us how to broil, grill, roast and stir-fry, dispersing little nuggets of his knowledge of beef during the process. Here are some of the highlights:

1. Beef can be “grain fed” or “grass finished.” Grain fed cattle spend most of their lives eating grass and hay in pastures and then move to a feedlot consisting of grain, vitamin and mineral supplements. This increases weight which means more marbling. Grass fed, as the name implies, forage their whole life. This is more rare in North America due to the climate. Most grass fed beef is imported from Australia or New Zealand
2. In beef, fat = flavor. The more marbling, the more favor or juiciness
3. Beef is composed of 72% water, 20% protein and %7 fat. Therefore, it’s best not to salt the meat before cooking as this will draw the water out and remove the juiciness
4. Acidic marinades (citrus juices, vinegar, vinaigrettes, salsa, yogurt and wine) are best suited for tender beef cuts. Only marinate for 15 minutes to 2 hours. Tenderizing ingredients (fresh ginger, pineapple, papaya, kiwi and figs) are best for less tender cuts such as chuck, round, flank and skirt. These can be marinated for 6 to 24 hours. However, beef marinated for longer than 24 hours can develop a mushy texture!
5. Freeze fast but thaw slow! Make sure your freezer is kept at 0°F or lower. Always thaw the beef in the refrigerator, not at room temperature. 

Then came the part that we were all waiting for: lunch! We sat down to an appetizer of Pistachio-Herb Cheese & Caramelized Onion-Topped Beef Tenderloin Crostini followed by a very simple steak & tomato salad, composed of sliced, grilled steak, arugula, tomatoes, parmesan shavings topped with a balsamic vinaigrette.

After 2 hours of slicing, grilling, stiring and tasting, we all made it out the door and back on to the streets of NYC. 100% confident with our beef cooking abilities? Maybe not entirely but we had definitely been given some food for thought.

Here is the recipe, courtesy of the Beef Council:

Pistachio-Herb Cheese & Caramelized Onion Topped Beef Tenderloin Crostini
Total Recipe Time: 1-1/4 to 1-1/2 hours

1 center-cut beef tenderloin roast (2 to 3 pounds)
1/4 cup minced garlic
1/4 cup coarse ground black pepper
72 French baguette bread slices (about 3-inch diameter x 1/2 inches thick)
2 tablespoons olive oil
1-1/2 cups sun-dried tomato spread
Finely chopped parsley

Pistachio-Herb Cheese Spread:
1/2 cup (3-1/4 ounces) garlic & herb cheese spread
1/4 cup shelled pistachios, toasted, finely chopped
3 to 4 tablespoons half-and-half

Caramelized Onion Relish:
3 tablespoons olive oil
6 cups thinly sliced onions (1/8-inch thick)
4 cloves garlic, minced
3/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons packed brown sugar
2 tablespoons balsamic vinegar

1. Prepare Pistachio-Herb Cheese Spread and Caramelized Onion Relish. Set aside.
2. Heat oven to 425°F. Combine garlic and pepper. Press evenly onto all surfaces of roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Roast in 425°F oven 35 to 40 minutes for medium rare; 45 to 50 minutes for medium doneness.
3. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) 
4. Meanwhile, brush both sides of bread slices with oil; arrange on baking sheets. Bake in 425°F oven 6 to 8 minute or until toasted and light golden brown. Cool.
5. Carve roast into thin slices. Spread each bread slice with 1 teaspoon tomato spread; top evenly with beef. Top half of the beef slices with 1 teaspoon Pistachio-Herb Cheese Spread; top the remaining half with 1 tablespoon Caramelized Onion Relish. Garnish with parsley, as desired. 

Makes 72 appetizer servings

Cook's Tip: Caramelized Onion Relish can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.

Cook's Tip: For best results, stir nuts into cheese spread shortly before using.

Cook's Tip: To make slicing onions easier, cut them lengthwise in half first.

The Cheater's Cassoulet

Chefdruck's Tasty Tuesday

Before delving into tonight's Tasty Tuesday recipe, I wanted to report back on my pirate birthday cake. Everyone was impressed with the cake and all of Jack's friends were delighted by all the candy decorating it. Cutting into it was painful but the slices actually looked pretty good too. I was enjoying a slice of my own, filling my mouth with the chocolaty frosting, feeling like the ultimate mom, when I noticed that Jack was not at the table with his friends. He was playing ostrich with his head buried deep into the couch cushions. I walked over to see what the matter was and he whispered, "There's something I want to tell you but I'm scared." I knew before the words were out of his mouth that he didn't like the cake. I wasn't upset, I just felt so bad that he was worrying about it on his birthday. Once I assured him that my feelings were not hurt and that I was not mad, I handed him a new plate with plain cake and lots of swedish fish. He ran back into the party with a big smile, all worries erased. Next year I'll be decorating vanilla icing instead of using chocolate.


Now onto tonight's recipe. French cooking is full of delicious hearty winter stews like Beef Bourguignon. The heartiest of the hearties is Cassoulet. A stick to your ribs white bean stew filled with sausage and duck confit. Cassoulet satisfies the deepest parts of your soul. It's comfort food to the ultimate degree, but it definitely isn't diet food or a quick and easy recipe.

I was a little skeptical when I ran across a Real Simple recipe for cassoulet that seemed relatively easy. I'm generally a purist when it comes to French cooking but I was intrigued. Because this recipe doesn't involve dried beans or duck confit, I actually happened to have the ingredients in my fridge and pantry so I decided to give it a try. I ended up having cassoulet for the rest of the week. And I walked around every day in a deeply happy food coma state.

As the only source of fat in this version is from one pound of Italian sausage, it's also considerably healthier than the real thing.

Winter Cassoulet - adapted from Real Simple Magazine
Prep time: 10 minutes
Cook Time: 1 hour and 15 minutes
1 lb of Italian sausage, casings removed
1 1/2 cups of chicken broth
1 small onion, finely chopped
4 carrots, coarsely chopped
3 parsnips, coarsely chopped
1 tomato, chopped
3 cloves of garlic, minced
3 15-oz cans of white beans (Great Northern, cannelini, or navy beans), drained
1 teaspoon of dried thyme leaves
1 cup of breadcrumbs
1/4 cup of fresh parsley
2 tablespoons of melted butter
1 tablespoon of olive oil

1) In a thick cast iron pot, heat the oil over medium heat. Cook the sausage until browned, breaking it up as it cooks. Remove from the heat and set to rest on paper towels. Remove the extra oil from the pot.
2) Add the vegetables to the pot and cook until softened, stirring frequently to prevent scorching, about five minutes.
3) Add the chicken broth, beans, thyme, and sausage and return to heat. Feel free to salt and pepper according to your tastes too. Bring to a boil. Reduce heat to low, cover, and simmer for about one hour. Stir occasionally until the mixture is thickened and the vegetables are tender.
4) Heat oven to 400 degrees Farenheit. Combine the breadcrumbs, parsley and butter in a bowl. Sprinkle the bread crumb mixture evenly over the cassoulet and put in the oven. Bake, uncovered, until the crust is golden, about 15 minutes.
5) Serve immediately or enjoy the next day reheated. I reheated mine in the microwave with no problem.

Short Ribs and Crock Pots: a Marriage Made in Heaven

Our driveway is now covered with a treacherous mix of ice, slush, and powdery snow. My pants are constantly wet and stained from dragging in the slushy mix. And our house is becoming an island because of the large pond of semi-melted snow at the end of our driveway. I'm so ready for winter to end, but that little rodent saw his shadow yesterday and that doesn't bode well for my wishes.

The only thing to do is to hunker down and cook. Last weekend I was at a friend's house and was amazed to spot a gorgeous gleaming Cuisinart slow cooker on her counter. This particular friend is always on the cutting edge of cool with both her clothes and her home. She was the last person I would expect to use a 1950s appliance, even remodeled with a modern look, but she raved about how much she loves her crock pot. She inspired me to dust off mine, even though it is definitely not stylish!

I had done short ribs a few times before, but never in the crock pot. I am now convinced that they were made for the crock pot. I just assembled the ingredients and let it all simmer for the afternoon. The meat just fell off the bone and the sauce was caramelized and complex. We finished all the meat that first night, but I kept the leftover sauce to dip bread into for lunch the next day. And one of the best things about short ribs is that they're cheap!

Crock Pot Short Ribs
3 lbs of beef short ribs
juice from one lemon
2 tablespoons of Worcestershire Sauce
1/4 cup of fresh parsley
2 bay leaves
4 tablespoons of brown sugar
2 teaspoons of salt
1 teaspoon of crushed red pepper flakes
1 white onion, chopped coarsely

Put all the ingredients except for the bay leaves and the short ribs in a food processor. Pulse five or six times until all chopped and blended. Pour the contents of the food processor into the crock pot, add the bay leaves and the short ribs. Set to high and walk away. Your short ribs will be ready in 4-5 hours, once the meat is falling off the bone.

We served ours with broccolini sauteed with garlic.