Beef Bourgignon.

Sometimes, there is so much I want to share with you, I don't even know where to begin.

Lavender tea cookies?

A family party up at the lake?

The progress (or lack-there-of) of my 3 in 30 goals?

Lemon mousse?

Beef bourgignon?

What's a girl to do!

Since I haven't shared an entree recipe in awhile, I think today we'll go with the beef bourgignon. Yeah. That's it. See how decisive I can be when I put my mind to it?

But don't fret. It will soon to be followed by those stated above.

So, as my avid readers are aware, a few weeks back, we purchased a quarter steer. And because we have been blessed with this delicious red meat, I've been having all kinds of fun playin' with beef recipes. This is one that turned out so well, my husband informed me it must remain in the recipe repertoire forever.

Beef Bourgignon
Recipe adapted from Nourishing Traditions
You will need: 
 - 3 pounds of stew meat or chuck roast (or other similar roast) cut into 1 1/2 inch pieces (roughly)
 - 2 cups of red wine
 - 4 cups of beef stock (I use chicken stock)
 - 6 tablespoons butter
 - 3 tablespoons extra virgin olive oil
 - 1/2 cup unbleached flour (I use whole wheat)
 - 1 teaspoon lemon zest (or orange zest)
 - Small bundle of fresh thyme (or roughly 1 teaspoon dried)
 - 1/2 teaspoon freshly ground pepper
 - 1 pound fresh mushrooms, cut in half or quarters
 - 2 pounds onions, sliced into thin strips
 - Salt to taste

Step One: Marinate beef in the wine overnight. Remove and pat dry with paper towels. Reserve the meat marinade!

Step Two: Melt 3 tablespoons of butter and 3 tablespoons of extra virgin olive oil in a large stock pot (cast iron pot works great!). Then, add just enough of your meat to cover the bottom of the pan and brown. Doing the meat in small batches helps the meat to brown evenly and develops a nice crust on the outside... mmm! As the batches finish, transfer the meat to a plate while you brown the remainder. After you have finished, pour out any excess fat left in the pot.

Step Three: Add 3 more tablespoons of butter to your pot and allow it to melt. Then, add the flour and whisk it for a few minutes (1-2), allowing it to slowly cook into the butter. Then, add the wine marinade from the meat. Whisk it some more, baby. Scrape all those crusties goodies on the bottom of the pan up too! Bring it up to a boil, and then, add the meat, thyme, lemon zest, and pepper to the pot.

Step Four: Transfer the meat and all the juices to a casserole dish (if you're using cast iron, no need to transfer!) and place in a 300-degree oven for 3-4 hours (or until meat is tender).

Take a step back. Relish in the fact that you have dinner in the oven, and it's only 2:00. Now, you have your afternoon free - isn't that wonderful!

But wait.

A half hour before you get ready to serve dinner, do the following:

1.  Gently saute the onions in a tablespoon of butter or olive oil until soft and tender (roughly 20 minutes).
2.  Gently saute the mushrooms in a tablespoon of butter or olive oil until nice and browned, which usually doesn't take longer than a few minutes per side.  Trick here: don't overcrowd the pan! Give them room to brown, even if it takes a few batches!
3.  Pour yourself a glass of red wine.

And also do this:

1.  Boil a few pounds of potatoes until just fork tender.  Drain water.  Smoosh them with the back of a spoon until they are mostly mashed.  Then, stir in a generous pinch of salt, freshly ground pepper, and a whoppin' spoonful of sour cream (or creme fraiche! or butter!)

Serve the meat and all it's juicy goodness, along with some sauteed onions and mushrooms, atop a lovely pile 'o moist, creamy potatoes.

Mmmmmmm.

Hungry yet?

While I realize that beef bourgignon is not exactly a summer food, frankly, I know no such boundaries.

When girlfriend feels like some beef bourgignon, girlfriend makes some beef bourgignon.

The end.

For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.

Beef Bourgignon.

• 3 pounds of stew meat or chuck roast (or other similar roast cut into 1 1/2 inch pieces (roughly))
• 2 cups of red wine
• 4 cups of beef stock (I use chicken stock)
• 6 tablespoons butter
• 3 tablespoons extra virgin olive oil
• 1/2 cup unbleached flour (I use whole wheat)
• 1 teaspoon lemon zest (or orange zest)
• Small bundle of fresh thyme (or roughly 1 teaspoon dried)
• 1/2 teaspoon freshly ground pepper
• 1 pound fresh mushrooms (cut in half or quarters)
• 2 pounds onions (sliced into thin strips)
• Salt to taste

1. Marinate beef in the wine overnight. Remove and pat dry with paper towels. Reserve the meat marinade!
2. Melt 3 tablespoons of butter and 3 tablespoons of extra virgin olive oil in a large stock pot (cast iron pot works great!). Then, add just enough of your meat to cover the bottom of the pan and brown. Doing the meat in small batches helps the meat to brown evenly and develops a nice crust on the outside. As the batches finish, transfer the meat to a plate while you brown the remainder. After you have finished, pour out any excess fat left in the pot.
3. Add 3 more tablespoons of butter to your pot and allow it to melt. Then, add the flour and whisk it for a few minutes (1-2), allowing it to slowly cook into the butter. Then, add the wine marinade from the meat. Whisk it some more, baby. Scrape all those crusties goodies on the bottom of the pan up too! Bring it up to a boil, and then, add the meat, thyme, lemon zest, and pepper to the pot.
4. Transfer the meat and all the juices to a casserole dish (if you’re using cast iron, no need to transfer!) and place in a 300-degree oven for 3-4 hours (or until meat is tender).
5. A half hour before you get ready to serve dinner, do the following: Gently saute the onions in a tablespoon of butter or olive oil until soft and tender (roughly 20 minutes). Gently saute the mushrooms in a tablespoon of butter or olive oil until nice and browned, which usually doesn’t take longer than a few minutes per side.
6. And also do this: Boil a few pounds of potatoes until just fork tender. Drain water. Smoosh them with the back of a spoon until they are mostly mashed. Then, stir in a generous pinch of salt, freshly ground pepper, and a whoppin’ spoonful of sour cream (or creme fraiche! or butter!)
7. Serve the meat and all it’s juicy goodness, along with some sauteed onions and mushrooms, atop a lovely pile ‘o moist, creamy potatoes.