Boeuf Bourguignon, or as I like to call it; Fancy French peasant food. The cold days of the Pacific Northwest have arrived with the recent frosts, a time for good rib-sticking meals. Stews were a great way for peasants to cook tough, unwanted cuts of meat in order to make them more palatable and frankly, they are freaking delicious. Boeuf Bourguignon is one of my favorites, slow cooked in rich Burgundy wine while channeling your inner Julia Child. You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.”
Depending on the cut of meat you’re using, you may want to add some addition fat. I tend to use a round roast or brisket. Some recipes call for the addition of a little bacon (if you’d like). For leaner cuts of meat, I will add a tablespoon or two of reserved bacon fat which I’ve included below versus adding chunks of bacon. I also use cheap Burgundy wine for the cooking portion. Save the expensive stuff for the drinking portion.
Season your stew meat with 1 tbsp of salt and and 1 tsp of fresh ground pepper. Once seasoned, take a few paper towels and DRY the meat really well on all sides. This will help with the searing of the meat.
In a large stock pot or dutch oven, heat to medium-high and add 1 tablespoon of bacon fat. Once the oil is hot, add your meat a little at a time in batches without overcrowding the pot. Sear on each side for about 4-5 minutes. Add your finished meat to a separate bowl and set aside as you sear each batch.
Now add the shallots to the pot and 1/4 cup of olive oil. Lower the heat to medium high until the shallots are golden brown (about 10 minutes). Sprinkle flour over them. Continue to cook for about 4 to 5 minutes, stirring occasionally, then add you Burgundy wine.
With a wooden spoon, scrape up all of the goodies stuck to the bottom of the pan. Bring your wine to a boil.
Return your meat back to the pot. Add the garlic, bouquet garni and beef stock. You want the liquid to cover the meat by 1/3 so if it's not quite covering everything, go ahead a add a little more stock to the pot. Bring to a boil then reduce to a gentle simmer. Cook covered for 1 hour. Be sure to give it a good stir every 15 minutes so you don't scorch the sauce.
After cooking for 1 hour, add your carrots and pearl onions. (I like to add them at this stage so the carrots and onion are not mushy. If you like your carrots soft, add them at the previous step) Continue to cook covered for anther 45 minutes. Your meat should be getting close to being fork tender at this stage.
Next, remove your lid and check the consistency of your stew. Continue to cook for another 30 minutes uncovered - allowing the stew to thicken up. You want it to be a similar consistency to gravy and not too runny. Once your stew has thickened, remove the bouquet garni and discard. Add 1/4 cup of fresh chopped parsley. If needed, add salt to taste.
Serve along side roasted potatoes, mashed potatoes or some mashed cauliflower.
A tasty vegan curry treat! I prefer roasting all of my ingredients for this soup in order to highlight the wonderful flavors. The amount of red curry paste can be adjusted. Every brand is a little different and the one I use from our local Co-op is rich and spicy. One tablespoon is plenty but feel free to add more if you want your soup extra spicy! Garnish with cilantro, thai chili, green onions, lime or basil!
Break your cauliflower into florets and clean well. Peel your carrots and parsnip and remove the ends. Cut the carrots and parsnip into large chunks.
On a large baking tray, place your garlic and onions (skin on) with the cauliflower, carrots and parsnip. Toss with coconut oil.
Place into oven and roast for 10 minutes. Remove your garlic and onions and set aside (these will be done first). Remove charred skin from both and discard.
Place the carrots, cauliflower and parsnip back into the oven to allow to cook further. Check every 10 minutes and turn with thongs until all sides are golden brown and have a slight char. This should take around 25-30 minutes. Remove from oven.
Bring vegetable broth to a boil in a large pot. Stir in red curry paste and add your roasted vegetables. Cover and boil soup until vegetables are soft for about 10-15 minutes. Remove from heat.
If you prefer your soup to be a little chunkier, use an immersion blender or potato masher while keeping your ingredients in the pot. For a creamier soup, place all ingredients into a blender. Puree until smooth.
Return soup to pot, add coconut milk. Stir until well heated. Add salt and pepper to taste. Add a dash of lime juice before serving.