Jul 28, 2010

Beef Burgundy.

Mmmm.  Mmmm.  Mmmm.

A few weeks ago I picked up the book "Eat Cheap but Eat Well" at my local library and was impressed by the number of easy, normal recipes inside.  I copied about 20 recipes so hopefully we'll be having a bunch of yummy food in the near future.


Tonight I tried out the first one.... Beef Burgundy.  The author's version of the classic French recipe Boeuf Bourguignonne (which you may remember from the movie Julie & Julia).

It was SUPER easy and may now be one of my favorite meals.  I always love recipes with a bit of gravy I can soak up with bread and this stew-ish dish had a sweet flavor that was unexpected and soooo good.

A few notes...
  • Since this was supposed to be a cheap dish I tried to remember the cost so I could share it.  The only items I had to buy were the beef ($4.29/lb - stew meat), carrots ($.50 - half a bag), and egg noodles ($1.20).  So that's what, about $6?
    That doesn't seem accurate because there are other ingredients but since the other items are things I always keep on hand I'm going to say that this is a pretty inexpensive meal.  Especially since I don't usually pay that much for a pound of stew meat and I think next time I will use 1/2 lb of meat since it seemed a little meaty to me.
  • I didn't use either the celery or the mushrooms.  So I didn't simmer it for the last 30 minutes after adding mushrooms.
  • The recipe calls for red burgundy wine.  We don't usually keep wine around the house so I used a bottle of marsala cooking wine that I had on hand.  Until a few months ago I didn't even know there was such a thing as cooking wine.  It is in the condiment aisle, it's cheap, it keeps longer, and for me (since we rarely have wine) it is a perfectly fine substitute.  
  • The recipe talks about the sauce being thick.  I didn't think it was thick at all but it was delicious anyway.

BEEF BURGUNDY
serves 4

2 tbsp butter
1 lb cubed lean beef (I used stew meat)
1/4 cup all purpose flour
4 large carrots, peeled, halved lengthwise, and cut into bite size pieces
1 cup finely chopped onion
1 cup thinly sliced celery
1/2 tsp minced garlic
1 - 1/2 cups dry red wine
3/4 cups beef broth
1 tsp salt
1/2 tsp dried thyme
2 bay leaves
1/2 pound white mushrooms, quartered or halved depending on size
1 bag of egg noodles (I only used 1/2 a bag) prepared per package instructions

Melt butter in a Dutch oven or other heavy pot over medium heat.  Coat beef cubes with the flour.  Brown the beef in the pot, turning occasionally so that all sides brown.

Stir in the carrots, onion, celery, and garlic.  Cook for a few minutes.  Pour the wine and broth into the pot, then add the salt, thyme, and bay leaves.  Bring just to a boil, then reduce heat and simmer, covered, for 2 hours, adding more broth and/or wine if necessary to maintain a thick sauce.  Add the mushrooms and simmer for an additional 30 minutes.  Serve hot over egg noodles.

1 comment:

Becki said...

That looks good, I didn't know that about cooking wine either.
I need to check out that book!