Serves 4 to 6 and makes excellent leftovers. Preparation time is close to 3 ½ to 4 hours which includes an hour resting time once the Bourguignon is cooked. This is a great dish to make the day before it is served… just gently
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reheated (or the morning for the evening). Boeuf Bourguignon can also be cooked without the potatoes and served over cooked noodles or mashed potatoes or even polenta. Serve with a good, intense wine, and a fresh loaf of bread.
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INGREDIENTS
About 1 lb 12 oz - 2 lbs (800 grams - 1 kg) beef for stewing, cut into 8 – 10 large chunks
Olive oil or a mix of olive oil and margarine to sautée vegetables and brown meat
2 – 3 tablespoons flour
2 small to medium onions, peeled and coarsely chopped
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3 cloves garlic, crushed
Carrots & potatoes & mushrooms – the number depends on how much you like and want to eat (this instruction from the Frenchman). On average, 2 – 3 carrots, 1 lb/500 grams potatoes, 10 oz/300 grams mushrooms, each cleaned, trimmed, peeled and cut
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into large chunks.
1 bouquet garni (thyme, bay/laurel although you can add sage and/or rosemary if desired)
1 bottle of intense wine such as a Burgundy or Bordeaux
Salt and freshly ground black pepper
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If you like, marinate the chunks of beef in about a cup of wine or so overnight; this may make them more tender. Have the meat at room temperature before starting to cook.
Put about 3 or 4 tablespoons of olive oil or half olive oil & half margarine in a large heavy pot,
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one that will comfortably hold all of the meat & vegetables.
When sizzling, add the chopped onions cook, stirring, until translucent & tender.
Add the garlic and continue cooking for another couple of minutes.
Add the chunks of meat and brown on all sides.
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Once the meat is browned, add the flour and toss until all of the meat is coated & the flour is absorbed; cook for a few more minutes.
Add the bottle of wine until the meat is covered in liquid; top up with water if needed to cover the meat. Add the bouquet garni, salt
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and pepper. Bring to a boil, lower the heat to low, cover and allow to simmer for 1 hour.
While the meat is simmering, cook the potatoes in salted water until tender, about 25 to 30 minutes. Drain.
Once the meat has simmered in the wine for 1 hour, add the carrots & the
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mushrooms cut into large chunks as well as the potatoes.
Cover the pot again and continue cooking on a very low simmer for another 1 or until all of the vegetables are tender.
The cooking liquid should reduce into a rather thick sauce (ours could have been reduced a
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bit more), but watch towards the end – if it looks to be reducing too much and risks burning, don’t hesitate to add more liquid (water or wine).
Turn off the pot, remove from the heat and allow to sit for an hour so the meat relaxes before serving. This is not necessary
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but recommended. Remove the bouquet garni before serving and discard.
Enjoy.
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Friends have requested the recipe for my favorite tart.
Lemon Tart with Mascarpone Whipped Cream
This sweet, tangy, very lemony tart is best eaten chilled, perfect served plain without any topping, with lightly sweetened whipped cream on the side, or topped with this
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whipped cream made richer with mascarpone.
You'll need My Sweet Pastry Almond Tart Crust for a 10-inch (25 cm) pie dish which you'll find on page 86 of my #IsolationBaking e-cookbook (free to download).
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INGREDIENTS lemon filling
4 eggs
2 egg yolks
About 1 ½ cups + 2 teaspoons (275 grams) sugar
¾ cup (190 ml) fromage frais 0% fat-free, quark or thick fresh cream
1 cup (250 ml) freshly squeezed lemon juice from about 6 lemons
Finely grated zest of 3 lemons
For my new followers just so you know...I'm the recipe lady. I want to share the recipe for a wonderful savory-sweet salad that I created for Fine Cooking magazine specially for orange season!
Orange, Pear, Date Salad with Orange-Rosemary Vinaigrette
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This is a delicious savory-sweet salad with a surprisingly flavorful vinaigrette. Feel free to increase or decrease the amount of each ingredient as desired or change any out for another similar ingredient.
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INGREDIENTS
3 oranges *see note
2 tablespoons. white wine or Champagne vinegar
2 teaspoons finely chopped fresh rosemary 3/4 teaspoon finely chopped fresh thyme 1/4 cup (65 ml) extra-virgin olive oil
Kosher salt and freshly ground black pepper
Your reward for subscribing to & supporting #StirCrazyPodcast on National Hot Buttered Rum Day!
My recipe for Honey Whiskey Bundt Cake with Honey Whiskey Butter Glaze
and you can make it with rum!
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INGREDIENTS cake
Softened butter for buttering pan
½ to ¾ cup (50 to 90 grams) chopped pecans
2 cups less 1 tablespoon (250 grams) flour
1-½ teaspoons baking powder
½ tsp baking soda, optional
½ teaspoon salt 2/3 cup (155 ml) milk at room temperature
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1/3 cup (80 ml) whiskey, bourbon or amber rum
¼ cup (60 ml) good quality liquid/runny honey
6 tablespoons (85 grams) unsalted butter, softened to room temperature
¾ cup (150 grams) sugar
2 large eggs
You all need some food. Here's the perfect winter recipe
Curried Lamb Stew with Peas
One crucial element in turning a good stew, curry or tagine into a great stew, curry or tagine is allowing it to sit for at least an hour, more if possible, before gently reheating and
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serving; the meat becomes tender, the sauce thickens and the flavors meld and deepen. Give yourself the time when preparing this dish to allow it that recommended resting time.
Serves 4
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INGREDIENTS
Olive oil + margarine for cooking
2 – 3 medium onions (I use 1 yellow + 1 red), peeled, halved, sliced
1 large or 2 medium cloves garlic, peeled & thickly sliced
1 pound 5 ounces – 1 pound 8 ounces (22 – 25 ounces /
2 ½ to 3 pounds (about 1.5 kg) chicken pieces, or enough for 4 people
2 tablespoons olive or good cooking oil
4 ounces (120 grams) smoky lardons or smokey slab bacon, about 1/2-inch (1 cm) thick, cut into ½-inch (1 cm) slices
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¼ - 1/3 cup (65 to 85 ml) brandy, optional but recommended
2 carrots, cleaned, trimmed, sliced into ½-inch- (1 cm) thick coins
2 cloves garlic, puréed or finely minced
1 bay leaf
¼ teaspoon thyme, fresh or fresh dried