Thursday, September 20, 2012

Vegetable Bourguignon -

With an assist from Smitten Kitchen, my version of Vegetable Bourguignon

Boeuf Bouruignon (literally Beef Burgundy) is one of those dishes made of love by both of our parents.  It is a dish to fill the house with scents and to be treasured as one of those truly great meals.  I am sure Meme learned from her parents, and I know my mom and dad learned from Julia Child's Mastering the Art of French Cooking, as well as her show, The French Chef.

However, with half my family vegetarian and the other on a very restricted diet, it really is not a dish that we can have the way Julia made.  My version pumps up the vegetables, and cuts the pasta.  It is however still a great dish - one worth of family events made of love.

Ingredients


1 tablespoon olive oil
1 carrot, finely diced
2 stalks of celery, finely diced.
1 onion, finely diced
2 cloves garlic, minced
1 teaspoon seasoning - thyme is traditional, but I often used Penzey's mixed Italian blend
2 tablespoons tomato paste (use the double strength in a tube stuff - don't open and waste a can of it)
1 cup full-bodied red wine  Burgundy is the traditional, but a pinot noir or a petite sirah should be ok or any other dry, full bodied red wine (that means no Apothic/Cupcake or other of these modern chocolate bombs)
1 can (or 2 cups) vegetable broth (or chicken or beef if you have no vegetarians for dinner)
1 tbs Bragg liquid aminos (help pump up the flavor)
1 lb bag of baby carrots
2 pounds of mushrooms, halved or quartered, depending on size.  Feel free to use white, brown, button, whatever you have - even use a combination.  Many recipes have you slice them, but I like them a little bigger so they have more bite, more like the Boeuf.
1 1/2 tablespoons all-purpose flour (evil, I know.  But it is not much)
1 1/2 tablespoons butter (I know, evil. But as this is a meatless dish, I do not mind the limited amount of fat we are using)


Green Beans and little Red Potatoes to serve with.  No little sugar bombs (a.k.a. pasta)

Recipe

Get out the big Le Crueset pot.  Yes, the 7 quart or bigger version.  No messing around, you have a lot of food going in this.
Saute the finely diced onion, celery and carrots for 10-15 minutes, until they are soft.  Low-medium temp, not more than medium.
Add Garlic and thyme (or other spice) and saute for 2 minutes more
Add tomato paste and saute for another couple of minutes - you are turning the paste brown (it really does change the flavor).  Try not to burn it.
Add the wine, turn up the heat (medium high) and cook wine down 50% or so.
Add broth, aminos and baby carrots.  Cook at medium for 10 minutes
Add mushrooms.  Now the pot will look to full - and you will think, not enough liquid.  Yes, you have enough liquid.  Every couple of minutes stir the pot - the mushrooms will release moisture and "poof" all of a sudden you have enough liquid.
Cook for 20 minutes with the lid on on a medium to low medium heat - you want bubbles, but not a rolling boil
Start your potatoes
Cook for 20 minutes with the lid off (time to concentrate the liquid).
Start your green beans
Cut flour with butter (mix and mush together into a paste)
Add paste to bourguignon and cook for another five minutes.  The sauce will thicken and the flour taste will cook off

Serve


1 comment:

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