This is Julie Van R’s as it appeared in the Herald this week. Amazing. But even with 2 kg of stewing beef, only needed a cup of red wine and a cup and a bit of beef broth, rather than the 5 cups of liquid called for.
It made a dreamy sauce served over Best of Bridge’s Elsie’s Potatoes, at bottom (mashed with a brick of cream cheese and sour cream. Swoon.)
However, we may try these carrot mashed potatoes:
2 pounds boiling potatoes, peeled and cut into chunks
3 large carrots, peeled and cut into chunks
1/2 cup half-and-half or milk
2 tablespoons unsalted butter
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1.Place potatoes and carrots in a small stockpot with enough cold water to cover; bring to a boil over high heat. Reduce heat; simmer until tender, about 10 minutes. Drain, and return to pot; place over low heat to dry out, 1 to 2 minutes.
2.Remove pot from heat. Pour half-and-half over vegetables, and add butter; roughly mash with a wooden spoon or potato masher. Season with salt and pepper, and serve immediately.
But back to the stew: We also skipped the pearl onions and thyme because our plant is looking rather grey. Perfect with a green salad, crusty baguette and lots of wine!
Streamlined Beef Bourguignon
An upscale beef braise, the classic French dish Boeuf Bourguignon was recently brought back into vogue by the renewed popularity of Julia Child. It’s delicious, but the process can be lengthy; fortunately, it requires little effort and can be fasttracked with equally tasty results.
canola or olive oil, for cooking
2-3 lb (1 to 1.5 kg) stewing beef, cut into 2-in (5-cm) cubes
1 large onion, halved and sliced
2 tbsp (25 mL) all-purpose flour
salt and pepper to taste
1-2 cups (250-500 mL) red wine
2-3 cups (500-750 mL) beef stock
2 tbsp (25 mL) tomato paste
3 or 4 garlic cloves, crushed
1 to 2 tsp (5 to 10 mL) chopped fresh thyme, or ½ tsp (2 mL) dried
1-2 tbsp (15 to 25 mL) butter
20 (approx.) small white pearl onions, peeled
1 lb (500 g) button mushrooms, halved or quartered if large, left whole if small
Preheat the oven to 325°F (160°C).
Drizzle enough oil to coat the bottom of a heavy skillet and set it over medium-high heat. Once the pan is hot, brown the beef in batches, without crowding the pan. Once browned, transfer the meat to a small roasting pan or large lidded baking dish with a slotted spoon.
Add the onion to the skillet and cook for a few minutes, until starting to soften and turn golden. Add to the beef, sprinkle the flour overtop and toss to combine and coat the meat and onions with flour. Sprinkle with salt and pepper.
Pour in the wine and enough stock to come halfway up the meat mixture. (If you like, pour some of the liquid into the cooking pan first to loosen all the delicious brown bits, then pour it back in with the meat.)
Add the tomato paste, garlic and thyme.
Cover and bake for 2 ½ to 3 hours, until the meat is very tender. Toward the end of the cooking time, heat another drizzle of oil in a heavy skillet, add the butter, and saute the pearl onions and mushrooms for 5 to 8 minutes, until both turn golden. Stir into the beef mixture when it comes out of the oven.
Serve immediately over mashed potatoes or buttered noodles.
Best of Bridge Enjoy
A must with turkey dinner……can be made ahead and frozen.
5 lbs. potatoes or 9 large 2.5kg
8 oz. low-fat cream cheese 250g
1 cup fat-free sour cream 250ml
2 tsp. onion salt 10ml
1 tsp. salt 5ml
pinch of pepper
2 Tbsp. butter 30ml
Cook and mash potatoes. Add all ingredients, except butter, and combine. Put into large greased casserole. Dot with butter. Bake, covered, at 350F (180C) for 30 minutes.If making ahead, cover and refrigerate or freeze. Thaw before baking. Serves 10-12