It’s Tiffany so lovely to finally meet you at the family reunion this summer, we had such fun and can’t wait for you guys to come to Kansas July 2020. I hope your all set for Santa! The excitement is unreal here with the kids. I hope you don’t mind but is there any chance you could give me the recipe for the Beef Dish you cooked the day your parents invited everyone to their house, I have lots of visitors over the christmas period and your hotpot was so tasty and ideal for a crowd, I’m thinking of cooking a big batch and freezing in portions until needed.
Thanking you in advance and have a wonderful Christmas I’m sure our WhatsApp group will be on fire over the holidays.
Lots of Love,
So lovely to hear from you our house is buzzing with excitement waiting on the arrival of Santa next week. The dish I cooked for our family party was a Julia Childs Beef Bourguignon recipe with a little Yvonne twist as always!! I absolutely love slow cooked dishes. One pot cooking brings out the natural flavours of food, retaining lots of the nutrients and flavours, generally requires little attention and creates less mess – it’s the perfect choice for busy people wanting to eat well even over the festive period!!
Absolutely great dish to feed a crowd, it’s always a hit at all my private catering parties perfect with baked or boiled potatoes and a big green leafy salad. It tastes even better after a day or two and an ideal freezer filler. I’m cooking two other favourites for my regular customers this coming weekend Chicken Ala King and Beef Stroganoff which are the 2 most popular on my catering menu for family parties I use lashing of double cream and a sea of fantastic wine which are both essential ingredients in these superstars (everything in moderation is my moto!!)
Happy holidays 🎅🏻🎅🏻🎅🏻 and happy cooking, it’s somewhat of a long recipe, but no one ever said French cooking was easy. I recommend maybe having a glass of wine yourself while preparing this gorgeous dish, and the results will be unreal. Any problems message me on our family WhatsApp group😉.
Massive hugs to Pam, Rob and the rest of the family. Can’t wait to come visit next year.
JULIA & YVONNE’S BEEF BOURGUIGNON
- 3 1/2 tablespoons olive oil
- 3 pounds lean stewing beef, cut into 2-inch cubes
- 4 onion, sliced
- 4 carrot, Batons
- 1 packet of bacon lardons
- Salt and pepper
- 2 tablespoons flour
- 3 cups red wine (burgundy)
- 2 cups of chopped tomatoes
- 2 1/2 to 3 1/2 cups brown beef stock (I use Kalo Organic stock cubes)
- 1 tablespoon tomato paste
- 1 tablespoon of agave syrup or brown sugar
- 6 cloves mashed garlic
- 1/2 teaspoon thyme
- A crumbled bay leaf
- 18 to 24 small peeled white onions (about 1″ in diameter)
- 3 1/2 tablespoons butter
- Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
- 1 pound mushrooms, fresh and quartered
- Preheat oven to 150C.
- Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.
- Make sure beef is taken out of fridge an hour before cooking, Dry beef in paper towels season with salt and pepper and sprinkle with flour; it will not brown if it is damp or cold. Julia heats fat in casserole until almost smoking whereas Yvonne rubs oil into the beef chunks whilst the casserole dish is heating (your choice! My belief is that oil is unhealthier if consumed after smoking point but I’m not a scientist just a home cook lol). Add beef, a few pieces at a time with a cube of butter, and sauté until nicely browned on all sides. Add it to the lardons.
- In the same fat, brown the sliced vegetables eg the sliced onions garlic and carrots. Pour out the excess fat.
- Return the beef and bacon to the casserole and toss with a teaspoon of freshly chopped or dried thyme
- Stir in wine and beef stock, just enough so that the meat is barely covered.
- Add the tomato paste, tinned tomatoes, garlic. ,herb bouquet, fresh thyme and bacon, sweetener agave our demerara brown sugar .Bring to a simmer on top of the stove.
- Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.
- While the beef is cooking, prepare the onions and mushrooms.
- Heat a frying pan add 1 tablespoon of butter and olive oil to the pan and sauté onions over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins.
- Add above to the beef casserole
- Wipe out pan and place a little oil butter and mushrooms salt and pepper to the pan shake and leave pan until the mushrooms have browned .
- When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.
- Wash out the casserole and return the beef, onions and lardons to it. Distribute the cooked mushrooms on top.
- Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly.
- If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.
- Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times.
- Serve with baked potatoes or boiled baby potatoes, rice and a leafy green salad with lemon dressing
Lots of Love,
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