After spending several hours digging our driveway out from the storm (no snow-blowers here), I was ready to warm up the house (and me) with some good old-fashioned comfort food. Beef Bourguignon and some Whole Wheat Bread were just what I needed. This had to wait, of course, until I was done helping kids in and out of snow clothes half-a-dozen times during the day (and mopping up puddles of melted snow). And making lots and lots of hot cocoa!
I know you are thinking that this is just a glorified beef stew, but it is so much more! This Beef Bourguignon is packed with flavor, and is thick and hearty, just begging for a slice of bread to mop up all of the leftover goodness in the bottom of your bowl.
Some of the heartiness (and tons of flavor) in this stew comes from first cooking some (okay, a lot) of chopped bacon in your stock pot. Remove the cooked bacon (to be added back later, of course), drain most of the bacon grease, leaving a couple of tablespoons in the bottom of the pot to brown your beef cubes in. I used some leftover roast beef from a few nights ago. Brown it up nicely in those bacon drippings and then add some mushrooms and onions.
I like to remove most of the alcohol from the red wine, so I add it first, and then reduce it almost dry before adding in the rest of the liquids.
Stir in some broth, tomato paste, and seasonings and let it simmer for an hour or two to get your beef nice and tender.
Add carrots, potatoes, and celery and continue cooking until those vegetables are tender. Add some cherry tomatoes just before serving. They will soften perfectly just from the heat of the stew. Adding them too early will turn them to mush, and you’ll just have floating tomato skins in your bowl.
Waiting (patiently? not-so-patiently?) for mom to snap a few pictures before serving dinner!
½ pkg (8 oz) bacon, chopped
3 lb beef roast, cubed
1 pkg (8 oz) whole mushrooms
1 ½ cups red wine
4 cups beef broth
1 bay leaf
1 ½ tsp Italian seasoning
1 (6 oz) can tomato paste
1 Tbs Dijon mustard
1 Tbs Worcestershire sauce
4 cloves garlic, minced
1 tsp black pepper
½ tsp salt
1 Tbs tapioca
1 cup pearl onions, or 1 onion, diced
2 potatoes, peeled & diced
2 carrots, peeled & diced
2 stalks celery, chopped
1 cup cherry tomatoes
Cook bacon in a large pot. Remove from pan when cooked. Drain most of the grease, leaving about 2 Tbs in the pot. Brown the beef cubes in the bacon drippings. Add mushrooms (quartered if they are large) and chopped onion (if you are using pearl onions, wait and add them with the potatoes later). Cook for about 5 minutes, or until onions and mushrooms just begin to brown.
Add the wine and let wine reduce for 10-15 minutes, or until almost completely evaporated. Add cooked bacon, beef broth, bay leaf, Italian seasoning, tomato paste, mustard, Worcestershire sauce, garlic, pepper, salt, tapioca, and pearl onions. Bring to a boil. Cover, reduce heat and simmer 1- 1 ½ hours.
Stir in potatoes, carrots, and celery. Add additional water if stew is too thick. Cook until vegetables are tender. Taste and add additional salt, if necessary. Add tomatoes 5 minutes before serving. Remove bay leaf.
Serve with Parmesan cheese and hot bread.
100% Whole Wheat Bread
2 ½ cups warm water
1 Tbs molasses
4 Tbs honey
¼ cup olive oil
5 cups whole wheat flour
½ cup wheat gluten
¼ cup dry milk
1 Tbs salt
1 Tbs instant yeast ***
1 ½ – 2 cups additional whole wheat flour
Mix wet ingredients. Add dry ingredients. Mix in enough additional flour to make a moderately stiff dough. Knead 5-6 minutes.
Divide dough into 3 greased medium-sized loaf pans (or 2 large). Brush with additional oil, cover and let rise until doubled in size.
Bake at 350 °F for 35-40 minutes. Remove from pans; cool.
TO MAKE ROLLS: Shape into desired shapes. Place on greased pans; brush with oil, cover and let rise until doubled in size. For a shiny roll: brush with slightly beaten egg white just before baking. Bake at 375 °F for 15 minutes.
***Note: If using instant yeast, the dough only needs to rise once (in the pans). If using regular yeast, allow dough to rise before putting in pans, then rise again in pans before baking.
Yield: 3 medium loaves (or 2 large) or 3 dozen rolls