Just another lazy Sunday afternoon, filled with delicious smells of home. Occasionally, Kevin and I feel particularly lazy when its overcast outside, and we’ve both had a busy week. On these days, he revels in video game battles while I think of fun dinners that can cook all day, which are preferably inexpensive and yield good leftovers for the upcoming week. This beef stew was made on the stove-top, but also translates well in a slow cooker, set on high for 6 hours. Prepare the recipe on the stove top through the adding of the wine, then transfer everything to the slow cooker and continue the rest of the recipe in the slow cooker. As for the gremolata, it’s optional, but the neighbors have a ever-blossoming orange tree that creeps over the fence, making for wonderful orange concoctions. The gremolata also brings brightness to the rich stew, and for me helps use up any fresh herbs from previous meals made earlier in the week. You could also substitute lemon peel and parsley for a more traditional gremolata.
As for the soda bread, I originally thought we had a loaf of bread left from a previous dinner of wine and cheese (yep, we’re classy up in here!) but alas, no bread. Next best thing--fresh Irish soda bread that can be made without yeast in about an hour. To time it right, about an hour and a half to two hours into making the stew, mix together the soda bread and put it in the oven, and everything should be ready at about the same time. I used champagne because we had some leftover champagne from this morning’s mimosas, but lemon juice works just fine. Most recipes call for buttermilk, but since I never seem to have that in the fridge, milk mixed with something acidic does the same thing.
We’re also pretty serious about or beverages. Here, I’d suggest a nice cold beer, or a glass of wine left from making the stew. If the oranges from the gremolata have not been used, we also like to juice them, add vodka (or homemade lemon vodka, a blog entry soon to come), ice, and top with champagne for a lovely cocktail.
If Buddy’s a good boy tonight, he may get a crust of soda bread with his dinner. Either way, this is one of those meals that warrants drooling. It all makes for a very happy Sunday.
Sunday Beef Bourguignon, serves 6, cooking time about 3 hours
for the stew:
1 1/2 pounds beef stew meat, cubed into 1-2 inch chunks (chuck, sirloin roast, or round)
3 slices of bacon, diced
1 tsp canola oil
1 medium size red onion, large dice
2 carrots, large dice
3 ribs celery, large dice
1 lb button or cremini mushrooms
3 red potatoes, large dice
2 cups red wine (inexpensive)
3 cups low sodium stock, chicken or beef
1 tsp ground cinnamon
1 stick cinnamon
1 tsp dried rosemary
1 tsp fennel seed
1 bay leaf
5 stems of fresh thyme
1 tbsp flour
salt and pepper to taste *sea salt or kosher salt is preferable
optional: orange herb gremolata: Mix together and set aside to serve on top of the stew.
fine zest of two oranges
1 tbsp fresh thyme, chopped
1 tbsp fresh basil, chopped
2 tbsp fresh cilantro, chopped
2-3 cloves garlic, finely minced
In a large stockpot, render the fat from the bacon on medium heat. Meanwhile, pat dry the meat, and season with salt and pepper on all sides. Toss with the flour to coat. Remove the bacon pieces from the pan and set aside, leaving the drippings in the pan. Raise the temperature to medium high, add the canola oil, and then the flour-coated meat. Sear the meat until deep brown in color on all sides, making sure not to overcrowd the pan or the meat will steam. Remove the meat from the pan and set aside. Lower the heat to medium, and add the diced onion and spices(except for the fresh thyme), stirring to release the browned bits from the bottom of the pan. Also add a sprinkling of salt to help release the water from the onions. When the onions are translucent, add the red wine and continue to scrape the bottom of the pan. Add the stock, and return the beef and bacon to the pan. Let the beef simmer for about 2 and a half hours, stirring occasionally and skimming any foam that rises to the top off of the stew. It should look like a lazy bubble.
At this point, taste the broth. It should taste full-flavored, and not too winey. Add the rest of the vegetables, a bit more salt and pepper, and the fresh thyme, and let cook for about 30 minutes until the potatoes and meat are fork tender. Season to taste with salt and pepper if necessary. Remove the bay leaf and cinnamon stick. Top with a spoonful of gremolata. Serve with crusty bread or soda bread (recipe follows).
Note: stew is delicious the next day for leftovers, or the leftovers can be cooled completely, frozen, and reheated for up to two weeks. Make sure to re-heat until hot before serving.
Irish Soda Bread, prep time 5 minutes, bake time 50-60 minutes
3 cups unbleached all-purpose flour 1/3 cup sugar
1 tsp baking soda
1 tbsp baking powder
1 tsp sea salt
1 tsp black pepper
2 3/4 cups milk
1/4 champagne or lemon juice
1/4 cup melted butter
1/4 cup shredded parmesan cheese
Preheat oven to 325 degrees Fahrenheit. Grease a 9 x 5 inch loaf pan and set aside. In a large bowl, stir together the flour, sugar, baking soda, baking powder, salt, and pepper. Mix together the milk and lemon juice or champagne and add to the dry ingredients, stirring quickly just until combined. Add the melted butter and parmesan cheese. Pour into the loaf pan, evening out the top. Bake for about 50 minutes until a cake tester or knife inserted in the center comes out clean. Let cool in the pan for about five minutes, (enough time to make the gremolata) then turn out onto a cutting board to slice. Serve warm, with butter on top.
Also makes a great breakfast!
Yay blog for Lizzie!
ReplyDelete