..then it must be the best!
My dear friend, Terri, got me the perfect bridal shower gift: a cookbook, Bride & Groom First And Forever Cookbook.
After settling all our wedding gifts and goodies into the kitchen (most of the gifts were FOR the kitchen, hehe) :), I now had time to use all my new gadgets and thumb through this amazing collection of perfectly portioned recipes.
I love, love, love this cookbook and all its gourmet-ish recipes. I mean, who wants to just “throw” together beef bourguignonne on a Tuesday night. Uh, no! I love this book because it does showcase elegant food but makes it totally accessible… and really, I am not the greatest cook, I just read directions really well.
So basically since we started our “weekly menu,” I began tagging things I want to try and their recipe for “Beef Burgundy” was certainly calling my attention. At first, I really wanted to try making it because I saw that movie, Julie & Julia… and two, it just seemed like the ultimate comfort food and to beat a dead horse, I love fall and being here with no “fall,” it makes me homesick for cooler days 🙂 ..and so a hearty comfort food was what I needed. What I didnt realize after I had prepped all my ingredients, I did not have a DUTCH OVEN. (WTF!) So, my oblivious as* went to Target where I found a porcelein one for $45 and almost barfed. 😦 I found one for $29.99 and then, was totally happy 🙂
This recipe wholeheartedly and absolutely came from the cookbook. I take no credit for the wonderfulness that came from my 3 hours slaving to make this dinner, although I had to change the recipe tiny smidges because of ingredient technicalities. I cannot sing its praises enough, this meal was comforting and if only I had more people to share it with. I took some to my office and just short of shoving it down my coworkers throats, I tried to get them to try it (But sadly, one of them does not eat pork. Bacon is used! 😦 ) If you have 3 extra hours on your hands and you want to tackle a culinary classic: please, please, please try this recipe!:
from Bride & Groom First And Forever Cookbook, adapted by me. 🙂
4 bacon slices, roughly chopped
1 1/2 pounds boneless beef stew meat, such as beef chuck or bottom round, cut into 1-inch cubes
8 ounces baby portabellos, cleaned and sliced (the original recipe called for shiitakes)
1/2 medium yellow onion, chopped
1/8 teaspoon ground pepper
3 tablespoons all-purpose flour
2 cups good-quality red wine, such as Burgundy (..I dunno if $6.99 is “good-quality”…?…)
2 cups beef broth
1 cup chicken broth
3 tablespoons tomato paste
fresh rosemary sprig -4 inches long-
1 bay leaf
1 tablespoon sugar
about 20 packaged peeled baby carrots
1 cup fresh pearl onions, peeled, or frozen petite whole onions, thawed
chopped fresh flat-leaf parsley for garnishing
Preheat oven to 350 degrees F.
Fry the bacon in an ovenproof 6-quart heavy-bottomed pot or Dutch Oven over medium heat until lightly browned and slightly crisp, about 5 minutes. Remove the pot from the heat. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the fat in the pot.
Set the pot over high heat. Add the meat and cook until browned on all sides. Reduce the heat to medium-high and add the mushrooms, onion, and pepper. Cook, stirring constantly with a wooden spoon, until the onion is tender, about 5 minutes. Sprinkle with the flour and cook for 2 to 3 minutes more. Add the wine, broth, tomato paste, rosemary, bay leaf, brown sugar, and bacon. Stir, scraping up any browned bits from the bottom of the pot, and bring to a simmer.
Cover the pot and transfer to the oven. Bake for 1 1/2 hours. Remove the pot from the oven and add the carrots and pearl onions. Bake, uncovered, until the carrots and meat are tender, about 30 minutes more. Garnish with chopped parsley and serve.
(I made their “Creamy, Dreamy Mashed Potatoes” to serve with. UH-mazing.)