Hi friends, it is Saturday night and I am in the mood to cook. Last night I had plans and intentions and motivations, but instead I made Kraft Dinner (as they call it in Canada -- but they also call a wool winter hat a touque up there so who knows what's up north of the border I say). Tonight, however, I am in the mood for full-fledged cooking, hello.
So I am making beef bourguingnon, even though it is not snowing here or that cold - there is a promise of a dab of freezing rain in the DC area which means of course that you may as well forget about going out because traffic will be snarled even in your driveway and/or apartment complex parking lot and/or life. So thus, it is time for a little relaxing slow cooking situation with beer and red wine and beef and french influence.
And I will be liveblogging the whole situation! What could be more fascinating? Will someone from Australia be refreshing their screens at work to follow along? (Like isn't it 2pm last Friday there or something? Who knows). Anyway. Oh and FYI, this will take a few hours to cook so if you want a fast dish, this is not it.
ps. If you are meat-squeamish, you will want to fast-forward to someplace else. I will be taking pictures of beef cooking. I know, sorry Bossie.
On with the show. First a pix of the necessary ingredients (and a confession that I am stealing this recipe from
Jacques Pepin - I'm kinda doing a little cut/paste here to be honest):

# 2 pounds lean beef chuck
# 1 tablespoon butter
# 2 tablespoons olive oil
# Salt
# Pepper
# 1 cup finely chopped onion
# 1 tablespoon finely chopped garlic
# 1 tablespoon flour
# 1 bottle of red wine
# 2 bay leaves
# 1 sprig fresh thyme
# 15 cipollini or pearl onions
# 15 cremini mushrooms
# 15 baby carrots
# 1/4 cup water
# Dash of sugar
# Chopped fresh parsley
Please note: You will also need several
Magic Hat #9 beers and music to assist you otherwise you will fail. I'm sorry.
More to come...
1. Cut the meat into 8 pieces.Preheat the oven to 350°. Melt 1 tablespoon of butter with 1 tablespoon of olive oil in a cast-iron pot that is attractive enough for the table (
Ed: My pot is neither attractive enough for the table nor is it cast-iron. I shall, however, call it black because I am a kettle and that's what we do). Arrange the meat in one layer in the pot, and season it with salt and pepper. Cook on top of the stove over high heat for about 8 minutes, browning the meat on all sides.
Looks like this:

2. Add 1 cup of finely chopped onion and 1 tablespoon of finely chopped garlic. Cook over moderate heat for an additional 5 minutes, stirring occasionally. Add 1 tablespoon of flour. Mix in well so that the flour doesn’t form lumps.
Looks like this:

3. Stir in 3/4 bottle of red wine, 1.5 cups beef broth. Add 2 bay leaves, a sprig of fresh thyme, salt and pepper and bring to a boil. Stir well and cover.
Looks like this:

More to come...
4. Place the pot in the oven and continue to cook for about 1 1/2 hours; the meat should be soft and tender and the liquid properly reduced. At this point, you may want a little snack and another beer while you check your email and the weather channel for the next 1.5 hours.
Looks like this:

More to come..
20 more minutes to go. Did you know that every Magic Hat bottlecap has a little saying underneath it?
Looks like this:

More to come..
5. Combine the onions, mushrooms, carrots in a skillet with 1 tablespoon of olive oil, 1/4 cup of water and a good dash each of sugar, salt and pepper. Bring to a boil and simmer, covered, for about 15 minutes; at this point, there should be practically no water left. Uncover and cook over high heat, sautéing the vegetables until nicely browned on all sides, about 4 minutes.
Looks like this:

More to come..
And because I cannot deny my Midwestern heritage, I am serving this over some egg noodles. Yes this is probably French blaspheme, but life sometimes asks you to improvise a little and my mom was of
French Acadian descent in Louisiana (who I did not know were Greatly Expulsed from Canada in 1775! Those bastards!) so I think I should be given special dispensation to blend my culture. I thank you not to oppress my people, Jacques Pepin!
Here is what the finished product looks like - and with that I bid you adieu!
