Hearty French Beef Stew Recipe!

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Who needs a filter when you’ve got steam?

Earlier in the week I made beef stew. It was so good that I had a hard time waiting the full 10 hours until dinner  to dish myself up a bowl! I cooked it on the stove, but it can definitely  be cooked in a crockpot after the initial browning of the meat.

I based my recipe on my mom’s boeuf bourguignon recipe, but I omitted the bacon, as we didn’t have any in the house.

Ingredients:

  • 1.5 cups white onions, diced
  • 3/4 cup each carrots and celery, diced
  • 1 cup white mushrooms, cleaned and sliced (tops only, stems may be discarded or saved for a later use)
  • 2 T. Air Dried Shallots
  • 1 T. Minced Garlic
  • 4 T. Butter or Olive Oil (your choice), divided
  • 2 lbs. Stew Beef, cut into bite sized pieces (chuck roast works great)
  • 1/2 c. AP Flour
  • 6 cups beef stock
  • 1 Bottle Red Wine (approx. 4 cups), your choice.
  • Spices: 1 Bay leaf, 1 T. French Tarragon, Pinch Rubbed Sage, 1 T. Thyme, Salt, Pepper

Directions:

  1. In a Large Stock pot, melt 2 T. butter/heat olive oil over medium heat.
  2. Add onions, carrots, celery and mushrooms. Cook on medium/low heat, stirring occasionally until onions are clear and veggies have sweated.
  3. While veggies are cooking, rinse meat and toss gently in AP Flour to coat.
  4. After veggies are cooked, scoop out of pot and set aside, add remaining butter/oil, and brown beef over medium heat.
  5. Add cooked veggies back in and stir/scrape browned bits off the bottom and sides of pot.
  6. Turn heat up to medium/high and add in about half the wine. Scrape off as much of the browned bits off the bottom and sides as you can as the wine cooks.
  7. Add remaining wine, stock, and herbs. Cover pot and cook on low for 6-8 hours, stirring occasionally. If you wish, you can transfer everything to a crockpot and cook on low for 8-10 hours.
  8. Serve with hot, buttered bread, and a green salad. It is soooooo good. If you have leftovers (hahahaha), it is great re-heated and served over rice or buttered noodles.

 

Family Recipe: Aunt Linda’s Mess

file8721293943264.jpgAunt Linda’s Mess, this recipe has been in my family for at least 50 years. When I was a kid we ate it at least once a month. My mother was born on her Aunt Linda’s birthday.  Aunt Linda and her husband live in Minnesota, where the majority of my mother’s family still lives today.  This dinner is what is referred to in the midwest as a “hotdish” and is frequently prepared in an electric skillet. This recipe serves 6-8 with a side dish, like a green salad, or steamed veggies.

This cheesy delicious mess is a great meal for kids and grown ups alike.  I’ve modified it a bit from it’s original form (which calls for Velveeta and canned mushrooms).

I’m not sure if Aunt Linda invented this dish or if she inspired this dish- and no one knows why it’s called a mess.  It reminds me of a cheesy stroganoff. Regardless- No one can say no to this dish!

Ingredients:

  • 1 lb ground beef
  • 1 onion, chopped
  • 1C chopped mushrooms (fresh are better, but you can used canned mushrooms if you prefer- just remember to drain them!)
  • 1 can cream of mushroom soup (you can use low fat/low sodium if you prefer)
  • 1/2C+ shredded cheddar cheese
  • 1 carton sour cream (or plain Fat free Greek yogurt)
  • 1 package cooked spaghetti (you can use any kind of pasta or macaroni- you want 6-8 cups of cooked pasta)

Directions:

  1. Brown and crumble beef.
  2. Add onion and mushrooms. Sauté until onions are transparent and mushrooms have softened (about 10 minutes).
  3. Add canned soup and cheese.
  4. Cook until the cheese is melted.
  5. Remove from heat and stir in the sour cream.
  6. Add the cooked, drained pasta and toss to coat the pasta.

You can omit mushrooms if you don’t care for them. Unfortunately, I’m not sure if there are any vegetarian or vegan work arounds for this recipe, since it’s mostly meat and dairy products!

I’ll be posting more family recipes over the next few weeks.