Beef & Burgundy

Wow, it’s been a good 2 months since I last posted an entry. Life has been hectic to say the least, and somewhere in between wedding errands and housekeeping, there’s this thing called work.

Kitchen activity hasn’t ceased though. Just two days ago, we invited some friends to our humble abode for a good, hearty beef and burgundy stew. I’d found some cheap cuts at Safeway and decided to make a stew. And since stew always calls for company, we had the usual suspects over at our place for dinner again and we had a good time.

Here’s my recipe (unfortunately no photos were taken):

Beef & Burgundy (serves approximately 8 hungry people)

Ingredients:

  • 1.5kg of beef (I used a mixture of osso bucco and gravy beef)
  • 2 onions – cut into 8
  • 1 whole bulb of garlic + 2 cloves bruised
  • 3 carrots, cut into 1-inch pieces
  • 4 stalks of celery, cut into 1-inch pieces
  • 5 portobellos, quartered
  • 1 bottle of cheap red wine (I used CabSauv, $5 from Safeway)
  • 5 bay leaves
  • 3 sprigs of dried rosemary (you can use fresh)

Method

  1. Saute onions and the 2 bruised cloves of garlic with some olive oil.
  2. Add in carrots and celery, toss for a while and then add in the portobellos
  3. Layer the meat on top of the vegetables.
  4. Add in the whole bottle of red wine.
  5. Add the herbs.
  6. Bring to a rolling boil for 15 minutes, then turn down the heat and let it simmer for 2 hours or until tender.
  7. Add salt and freshly-cracked black pepper to taste.
  8. You can thicken the stew with a roux or have it thin and soupy.
  9. Enjoy with a bottle of wine or a beer!
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