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Wednesday, October 24, 2007 - 05:37 AM
I made the "New Beef Burgundy" recipe from my "The South Beach Diet Cookbook" (modified a little) and used the "Chapelle-St.-Arnoux Gigondas" (the Rhone Valley - see my wine review at www. whattodrink.blogspot.com) in it and drank a second bottle with the meal. Although the recipe was good (and so was the wine), I would use a stronger red (preferably a Bordeaux) next time. I actually was looking for a Bordeaux vs. a Rhone but the little wine shop I was in did not have a good French selection. The salesperson in there was (unfortunately for me) a beer drinker and all he could tell me was that the Gigondas (a Rhone) was a big seller. When I got home (disappointed in my purchase) I googled Beef Burgundy and found Julia Child's recipe. My heart sank when she went on and on about cooking it with a St. Emilion or Pomerol. Then she stated actually any Bordeaux would do. Then she said any Rhone, and/or any red for that matter!! I laughed so hard. She was so fantastic. I remember watching her on TV with my mom when I was 6 years old. She kept throwing scraps and packaging off the counter down by her side - it looked to me like she was throwing it all onto the floor. I asked my mom why she was throwing all the garbage onto the floor and she laughed her butt off. She then told me there was a garbage container on the floor next to her that I just couldn't see.
Recipe Follows:
INGREDIENTS:
1/4 c whole wheat flour (I use organic)
1/4 t salt (I use sea salt)
1/4 t ground black pepper
1.5 pounds top round steak, cubed (I use hormone and antibiotic free so should you - not just for your health but for the environment and in support of our organic farmers - I know it's pricey and I can appreciate budgets)
2 T E V Olive Oil
1/2 - 1 whole sliced Sweet Onion (depending on your personal taste)
1 lb. mushrooms. quartered
3 cloves garlic, minced (I use more!)
3 c (yes 3 CUPS!!!!) of glorious "burgundy" wine (buy another bottle to drink while you're cooking and wth dinner)
4 c beef broth (I use organic)
1/4 c tomato paste
1 t unsweetened cocoa powder
2 bay leaves
1/4 c fresh Italian parsley, chopped
DIRECTIONS
In a zip-top plastic bag, combine flour, salt, and pepper. Add the beef, seal the bag and toss to coat well.
Heat 1 T oil in large saucepan over medium-high heat. Work in batches to prevent overcrowding the pan, add the beef and cook, stirring frequently, for 5 minutes, or until browned. Remove to a plate and repeat with remaining beef.
Add remaining 1 T oil to pan. Add onions, mushrooms and garlic and cook, stirring often, for 10 minutes, or until lightly browned.
Add the wine (yum!), broth, tomato paste, cocoa powder, bay leaves and beef. Bring to a boil. Reduce heat to low, cover and simmer for 2 hours. Remove and discard the bay leaves. Sprinkle with the parsely.
I served this with baby new potatoes (red or white), tossed in E V Olive Oil, fresh thyme from my herb garden, sea salt and freshly ground pepper, and (12) peeled garlic cloves and baked at 400 degrees for (45) minutes until potatoes could be pierced easily with a fork.
1/4 c whole wheat flour (I use organic)
1/4 t salt (I use sea salt)
1/4 t ground black pepper
1.5 pounds top round steak, cubed (I use hormone and antibiotic free so should you - not just for your health but for the environment and in support of our organic farmers - I know it's pricey and I can appreciate budgets)
2 T E V Olive Oil
1/2 - 1 whole sliced Sweet Onion (depending on your personal taste)
1 lb. mushrooms. quartered
3 cloves garlic, minced (I use more!)
3 c (yes 3 CUPS!!!!) of glorious "burgundy" wine (buy another bottle to drink while you're cooking and wth dinner)
4 c beef broth (I use organic)
1/4 c tomato paste
1 t unsweetened cocoa powder
2 bay leaves
1/4 c fresh Italian parsley, chopped
DIRECTIONS
In a zip-top plastic bag, combine flour, salt, and pepper. Add the beef, seal the bag and toss to coat well.
Heat 1 T oil in large saucepan over medium-high heat. Work in batches to prevent overcrowding the pan, add the beef and cook, stirring frequently, for 5 minutes, or until browned. Remove to a plate and repeat with remaining beef.
Add remaining 1 T oil to pan. Add onions, mushrooms and garlic and cook, stirring often, for 10 minutes, or until lightly browned.
Add the wine (yum!), broth, tomato paste, cocoa powder, bay leaves and beef. Bring to a boil. Reduce heat to low, cover and simmer for 2 hours. Remove and discard the bay leaves. Sprinkle with the parsely.
I served this with baby new potatoes (red or white), tossed in E V Olive Oil, fresh thyme from my herb garden, sea salt and freshly ground pepper, and (12) peeled garlic cloves and baked at 400 degrees for (45) minutes until potatoes could be pierced easily with a fork.
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