Boeuf Bourguignon (beef stew in red wine with bacon, onions, and mushrooms)

I first posted this recipe in 2012. I am making it again tonight and thought I would re-post. Also, I have deleted the other beef stew recipes off this site because none of them hold a candle to Julia’s recipe.

Pro-tip: buy a good bottle of wine to cook with and have a glass for yourself while cooking if you like wine. The bottle of wine pictured above is what I used, it is delicious.

Ingredients:

  • 6 oz chunk of bacon
  • 1 Tbs olive oil
  • 3 lbs lean stewing beef, cut into 2-3 inch pieces (brisket, chuck, or round-get good quality)
  • 1 sliced carrot
  • 1 sliced onion
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 Tbs flour
  • 3 cups of a full-bodied, young red wine such as Chianti
  • 2-3 cups brown beef stock
  • 1 Tbs tomato paste
  • 2 cloves garlic, mashed
  • 1/2 tsp thyme
  • A crumbled bay leaf
  • 18-24 small white onions, brown braised in stock (recipe follows)
  • 1 lb quartered fresh mushrooms sauteed in butter (recipe follows)

Directions:

Remove rind, and cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 in long) Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry.

Preheat oven to 450 degrees.

Saute the bacon in the oil for 2-3 minutes, remove to side dish. Saute the beef in bacon fat until nicely browned on all sides, set it aside with bacon.

Saute the carrots and onion in the same fat then pour out the sauteing fat. Add the beef and bacon to the vegetables and toss with salt and pepper. Sprinkle the flour and toss to coat. Set in oven uncovered, middle rack, for 4 minutes. Toss again and return to oven for 4 more minutes. Remove and turn down oven to 350 degrees.

On the stove top, stir in the wine, stock, tomato paste, garlic, herbs, and bacon rind. Bring to a simmer then cover and set in lower third of oven for 2 1/2 to 3 hours. Assure the meat is covered with liquid at all times.

While the beef is cooking prepare the onions and mushrooms. Set aside as needed.

Brown Braised Onions

Ingredients:

  • 18-24 peeled white onions about 1 inch in diameter
  • 1 Tbs butter
  • 1 1/2 Tbs oil
  • 1/2 cup beef stock, wine, or water. (red or white wine is fine)
  • salt and pepper to taste
  • A medium herb bouquet: 4 parsley sprigs, 1/2 bay leaf, 1/4 tsp thyme.

Directions:

When the butter and oil are bubbling in the skillet, add the onion and saute over moderate heat for about 10 minutes. Pour in the liquid, season to taste, add the herbs. Cover and simmer for 40-50 minutes.

Sauteed Mushrooms

Ingredients:

  • 2 Tbs butter
  • 1 Tbs oil
  • 1/2 lb fresh mushrooms

Directions:

Heat the butter and oil and as soon as it starts to foam add the mushrooms. Toss and shake the pan for 4-5 minutes. As soon as they have browned lightly remove from heat.

Back to the Bourguignon:

When the meat is tender pour the contents into a sieve over a saucepan. Return the beef to pan and distribute the cooked onions and mushrooms over the meat. Skim fat off the sauce and simmer down until a consistency you like. Pour sauce over meat and simmer 2-3 minutes. Serve

Fried Rice by Hazel

This fried rice was a hit with my family and is super easy to make. The secret to this rice is that when you go to fry the rice, you do so in the bacon grease. Definitely not for the vegetarian.

Ingredients:

  • White rice, cooked (amount depends on how many people you are feeding)
  • 4-5 slices bacon, cooked and cut up into small pieces, reserve bacon grease
  • Bunch of green onion, chopped
  • Soy sauce to taste
  • 2 eggs
  • Pepper to taste

Directions:

Make white rice, fry bacon and reserve grease, chop onion, scramble eggs and set aside. Place white rice in bacon grease to fry, add bacon and onion, make some space in the pan and add eggs, scramble those eggs and combine. Begin adding soy sauce and pepper to taste. Do not use salt due to soy sauce having a lot of salt in it. Be sure not to burn rice while frying because it will dry out.

Sweet and Sour Rib’s by Hazel

Another recipe from my best friend’s mom. I had never made homemade sweet and sour sauce before and was surprised by the amount of vinegar, but it worked and it is delicious. Georgette advised me to double the ingredients so that is what I have listed below to assure you have plenty of sauce.

Ingredients:

  • 3/4 cup ketchup
  • 3/4 cup white sugar
  • 1/2 cup white vinegar
  • 4 TBS soy sauce
  • 4 TBS Worcestershire sauce
  • 1 can pineapple chunks in heavy syrup
  • Ground ginger to taste
  • Salt and pepper to taste
  • Oil
  • 1-2 red, yellow or green peppers, sliced
  • 1 onion, cut up in big chunks
  • 5-6 stalks of celery, sliced
  • A slab of ribs, type is your choice

Directions:

Cut ribs into individual pieces. Sprinkle with salt, pepper, and ground ginger. Heat oil in a pan and brown ribs. Set aside. In same pan saute vegetables until softened. Mix ketchup, sugar, vinegar, soy sauce, Worcestershire sauce and combine with vegetable, return ribs to the pan. Add juice only of pineapple, save pineapple to add later. Cover and simmer until ribs are tender. Add pineapple chunks at the end.

 

Butter Coffee Cake by Hazel

Georgette and I grew up together. She is one of my closest and bestest friends. I met her in Junior High School back before they called it Middle School. We had some crazy times together. Memories of her mom’s delicious food are nostalgic and wonderful. This is one of Georgette’s mom, Hazel, recipes. Hazel was from the South so do not be surprised by the high calorie ingredients.

Ingredients:

  • 1 package yellow cake mix
  • 1 small package vanilla instant pudding mix
  • 4 eggs
  • 3/4 cup oil
  • 3/4 cup cold water
  • 1 tsp vanilla
  • 1 tsp butter extract flavor (see pic below, this is an ingredient I did not even know existed)

Filling ingredients:

  • 1/2 cup brown sugar
  • 4 tsp cinnamon
  • 1/2 cup chopped walnuts

Frosting ingredients:

  • 1 cup powdered sugar
  • 1 tsp butter extract flavor
  • Milk to thin

Directions:

Butter a bundt cake or angel food pan. Preheat oven to 325 degrees.

Place all ingredients other than filling into a mixer and mix for 8 minutes.

Mix filling ingredients in a separate bowl, save some nuts for cake topping.

Starting with wet cake ingredients begin layering cake mix, then filling, alternate until finished.

Bake for 55 minutes.

Remove from pan onto a plate and pour frosting over cake, sprinkle with remaining nuts.

 

 

 

 

 

 

Hungarian Goulash

 

My mom use to make this meal throughout my childhood. When she made it my dad would talk about how he grew up eating this dish and how his family had a Hungarian lineage. In fact, he would speak of memories of his mom making Hungarian Goulash for him when he was young. Unfortunately, his mom died when he was nine-years-old so I never had the chance to meet her. I have fond childhood memories of this dish and will continue to improve the recipe. My mom didn’t really have a go-to recipe so I found one on an authentic Budapest website called budapestbylocals.com. The picture above from the left, my dad, his mom, and his brother in 1936. Picture below is my dad in me in San Diego 1998.

Ingredients:

  • Tender cut of beef, cubed
  • 2 TBS oil
  • 2 medium onions, chopped
  • 2 cloves of garlic, crushed or chopped
  • 1-2 carrots, diced
  • 1 parsnip, diced
  • 1-2 celery leaves
  • 2 medium tomatoes, peeled and chopped, or 1 TBS tomato paste
  • 2 fresh green peppers, diced
  • 2-3 medium potatoes, sliced
  • 1 TBS Hungarian paprika powder (sweet)
  • 1 tsp caraway seed
  • 1 bay leaf
  • salt and pepper to taste

     

    Directions:

Heat oil in a pot and braise the onion until soft and golden, set aside. Add the beef cubes and saute them until browned. Return onions to pot and sprinkle beef and onions with paprika. Stir well as to not burn the spice. Add the garlic, caraway seeds, salt, pepper, and bay leaf. Pour in broth to cover contents and let simmer on low heat for 1 1/1 hours, add water if necessary.

Add carrots, parsnip, potato, celery leaf, tomato and salt and paprika to taste. Continue to simmer until all vegetables are tender.

Add green peppers at the end for crunch.

You can serve this with bread of choice, eat solo or make the authentic Hungarian noodles called Csipetke. I will make those next time and add them to the site if they are successful.

 

Sweet Potato Fajitas

 

This is the second Hello Fresh meal kit I received. I wanted one to be vegetarian and I was not disappointed. I am a sweet potato fan and mixing them with the spices cut through the sweetness perfectly. With the meal kit came the ingredients and directions to include pickled jalapeño, fresh salsa and lime sour cream. Everything was super yummy but needed more heat so add some jalapeños to everything if you like the heat. I forgot to take a picture of the finished meal because everyone was so hungry. Above is a picture of my daughter, son, mom, and me at our tea spot in Vancouver Island; Milner’s Garden.

Ingredients:

  • Sweet potatoes (the amount depends on how many people you are cooking for)
  • 2 jalapenos (1 to pickle and 1 for the salsa)
  • 2 red onions (1 for fajitas and 1 for the salsa)
  • 2 long green peppers, core and thinly sliced
  • 2 tomotoes
  • Pepper jack cheese (or any cheese you prefer)
  • 3 limes
  • Cilantro
  • Sour cream
  • Tortillas (flour or corn, whichever you prefer)
  • Olive oil
  • 2 tsp chili powder
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp white sugar + 1/2 tsp for pickled jalapeno
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper

Directions:

Make the fajitas first: Adjust your oven rack to top position and heat to 425 degrees. Cut sweet potato into 1/2 inch thick wedges, place in a bowl and drizzle with oil and all spices listed. Roast until tender and lightly crisped 30-40 minutes.

Make the pickled jalapeños: Thinly slice the jalapeños into rounds, place in small bowl and add juice of 1 lime and 1/2 tsp sugar with a pinch of salt, set aside.

Make the veggies: Heat some oil in a pan and add 1 onion and green pepper, both thinly sliced. Cook until softened and lightly charred. Season with salt and pepper

Make the salsa: chop the tomatoes, cilantro, 1 diced onion, juice of 1 lime, salt and pepper and chopped jalapeño for heat.

Add the zest of a lime and squeeze some lime juice into sour cream

Heat your tortillas and enjoy.