Monday, February 7, 2011

Beef: It's What's for Dinner

This is my friend Jennifer's most marvelous beef burgundy recipe. Another aroma factory that will convince any visitors that Julia Child is hiding somewhere in your house. It's perfect for a day like today where the temperature is falling like a rock and I need comfort food to assuage my grief that spring is nowhere to be seen.

6 strips of bacon
3 lbs. of lean stew meat
1 large carrot, diced
1 med. onion, diced
1 1/2 tsp. salt
1/2 tsp pepper
2 cloves garlic, minced
3 tbl. flour
2 bay leaves
1 tbl. ketchup
1 10 oz. can beef broth
1 tbl. Kitchen Bouquet
2 tsp. Herbs de Provence
4 tbl. butter
1 lb. sliced fresh mushrooms
Cut bacon into small pieces and cook in large skillet. Remove cooked bacon to a plate, saving the drippings in the skillet.

Brown stew meat well in the drippings until most of the liquid is evaporated. Do you see what appears to be an apparition across the lower third of the photo? It's beefy steam.

This is the hard part for me because it smells really beefy and meaty and I'm not a beefy and meaty kind of girl. Yet. Until it's all finished later. Place bacon and stew meat in a crock pot.

Be sure to use a sharp knife to dice those onions and carrots. Sharp knives are an essential tool for any kitchen. I know because I don't have any sharp knives. Like those other "real blogs" I'm thinking about having a sharp knife give-away contest. Please enter. If you win, you get to give me a set of sharp knives. Hurry. I have to cook again tomorrow.

Saute the carrot and onion in the same skillet, adding salt, pepper, garlic and flour after 3 or 4 minutes, stirring often.

Add one can of beef broth, the ketchup, and the Kitchen Bouquet, which if you've never used it is a gravy flavoring and also makes the gravy darker and yummier looking. It comes in a bottle and is either with the gravy mixes or the ketchup.

Pour this mixture over the beef and bacon in the crock pot, add the bay leaves and Herbs of Provence. If you don't have Herbs of Provence, you can either buy a jar at Marshalls or TJ Maxx, or go to France to get some, whichever is easier. I know which would be more fun.

Cover and cook until meat is tender, anywhere from 4-6 hours, adding more broth if necessary. Saute mushrooms in butter and add those along with a half cup to a cup of red wine the last hour. Serve over cooked rice and be comforted until spring arrives.

1 comment:

  1. If today's beautiful weather is any indication, spring may be here sooner than we thought! This recipe looks fabulous, Mrs. Shirley!