Beef Bourguignon (Beef Stew With Red Wine)

Unfortunately, I do not know how to pronounce "Bourguignon." I wish I did. However, I do know that this soup, despite the rather intimidating name, is fabulous. My mom declared it "the best beef stew [she has] ever tasted." The red wine gives this dish such a rich, flavorful, and soul-satisfying taste that will be sure to impress a crowd. After making this, I not only fell in love with the soup, but I realized that I absolutely adore pearl onions! They are so sweet and tasty, with a satisfying crunch that I had never experienced before. Also, there are a few key details to remember when making the stew: Be sure to brown the meat well in the beginning, use a good quality red wine that you would happily drink, and, if possible, make it a day in advance to let the flavors develop. Unlike a soft, mushy, murky stew, the components of this bourguignon stay intact just enough - so that you know what you're eating, but it still feels cohesive. My family be making this in big batches all winter long. Yield: 4-6 servings Ingredients 3 tablespoons vegetable oil

1 medium onion, diced

1 medium carrot, peeled and diced

4 cloves garlic, diced

1 teaspoon dried, crushed thyme

2 pounds cubed stewing beef (chuck or sirloin tip)

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons all-purpose flour

3 cups red wine 1 cup beef broth

1 tomato, seeded and diced

2 cups pearl onions

1/4 pound bacon, cut into 1/2-inch strips

1/4 pound mushrooms quartered

2 tablespoons minced fresh flat-leaf parsley

Buttered Egg Noodles (optional)

Instructions

Heat 1 tablespoon of the oil in a Dutch oven or ovenproof stewpot, and sauté the onion, carrot, garlic, and thyme over medium heat until browned, 8 to 10 minutes. When the vegetables are nicely colored, transfer them to a bowl. Wipe out any little bits of vegetable clinging to the pan so they don't burn when you sear the beef.

Pat the meat cubes dry and season them with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Add 1/2 tablespoon of the oil to the pan and sear the beef in batches over high heat until it is a rich mahogany brown on all sides. This will take approximately 5 to 7 minutes depending on the thickness of the meat. Cubes tightly packed in the pan won't brown properly. Clean out any juices which are released before the next batch. Over high heat add 1/2 tablespoon of oil for each batch, then sauté the meat until browned on all sides.

Preheat the oven to 375 degrees F. Return the vegetables and the meat to the pan, dust the meat and vegetables with the flour, and cook for 2 minutes over medium heat, stirring frequently. Toasting the flour helps to develop the overall flavor of the stew. Add 2 cups of the red wine to cover the beef and bring to a boil. Add the tomato and season the stew with the rest of the salt and pepper. 

Place the stew in a crock put set for low and cook 7-8 hours, or until the meat is tender. (If as the stew simmers the wine reduces below the meat, add a little water.)

After at least 3 hours, bring a medium pot of water to a boil. To peel the pearl onions, trim the roots and make a small X with a paring knife in the other end. Boil the onions for 3 minutes, spoon them out, and set them aside to cool. Then squeeze the onions out of their skins. In the same water, blanch the bacon pieces for 3 to 4 minutes, and keep any grease.

Heat a separate medium skillet, add the remaining oil, and brown the bacon and onions. Add the mushrooms and cook over high heat until golden brown. Pour any excess fat into the slow cooker.  Add the final cup of red wine to the vegetables, and simmer until the onions are tender, about 10 minutes. Add this mixture to the slow cooker.

When the beef is tender, pour the stew into a warm bowl, dust with the minced parsley, and serve with buttered noodles if desired, or crusty bread.

Steak Stroganoff

This was my very first time ever eating Stroganoff.  It was also my dad's first time, and he is seriously raving about it as I type this right now.  My mom had Beef Stroganoff a few times growing up, but she said it was disgusting compared to this delicious recipe I cooked.  Some people would call this "Beef" Stroganoff, but that seems to me more of a Hamburger Helper type dish with ground beef and ketchup (kind of like a Sloppy Joe taste). This dish uses sirloin steak, so I'm calling it Steak Stroganoff.  The thing that makes this more unique than other Stroganoff recipes is the fact that this slow cooks for an hour, so the simmering blends all the flavors together and the meat gets super tender.  The tender meat is then mixed with a mushroom cream sauce.  I love the cream sauce because it's unlike any cream sauce I've ever had.  It's not like a rich, Alfredo sauce with heavy cream.  It's lighter, but still creamy and comforting, and uses sour cream and cream cheese.  The tartness of the sour cream balances with the sweet, red wine, and the mustard and Worcestershire sauce adds even more depth to the dish.  I served this with a side of steamed broccoli, but I recommend serving it with some french bread or garlic bread as well to soak up all the creamy sauce.  The result is a comforting, yet hearty meal that everyone will love.

Ingredients:

• 2 pounds beef tenderloin or top sirloin, cut into 1/4 inch thick by 2 inches long strips 
• 1/2 cup red wine, preferably Burgundy or Pinot Noir
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 tablespoons butter
• 1 medium white onion, chopped
• 4 tablespoons corn starch
• 1 1/4 cup beef stock
• 1 tablespoon prepared mustard
• 1 tablespoon Worcestershire Sauce
• 8 ounces sliced mushrooms, separated into 2 4-ounce piles
• 1/3 cup sour cream
• 1/3 cup cream cheese, softened
• salt to taste
• ground black pepper to taste

For the noodles:

1 lb egg noodles

1 tablespoon butter

Garnish:

Sliced scallions and freshly grated Parmesan cheese

Directions:

1. Season steak with 1/2 teaspoon of both salt and pepper, place in a large sealable bag and pour 1/2 cup red wine over the meat.  Shake to fully coat, and marinate in the refrigerator for 1 to 2 hours.
2. In a large skillet over medium heat, melt the butter and pour in the beef strips along with the wine juices in the bag. Brown the beef strips, then push the beef strips off to one side. Add the onions and half of the sliced mushrooms (4-oz) into the wine/butter mixture and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
3. Stir the cornstarch into the juices on the empty side of the pan (onions, mushrooms, and steak pieces will probably get into this puddle of juices, which is fine, it's just to give you more room to work with without a bunch of food getting in the way). Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard and Worcestershire sauce. Cover and simmer for 1 hour or until the meat is tender.
4. Five minutes before serving, stir in the other 4 ounces of mushrooms, sour cream, and cream cheese. Heat briefly and then salt and pepper to taste.
5. Serve with buttered egg noodles (below) and serve (also below).

For Noodles:

Bring a large saucepan of salted water to a boil. Add the noodles to the pan of boiling water and cook at a low boil until al dente, about 10 minutes. Drain, then toss the noodles with the butter to coat.

To serve:

Arrange the buttered noodles on warm serving plates and top with the stroganoff. Garnish with desired amount of sliced scallions and freshly grated Parmesan cheese, and serve immediately.