Shiloh turns three!

Shiloh and the Paradise Red litter will turn three six days from now on July 21, 2014. I (we) cannot believe how quickly three years have passed, but when I watch this video and realize how much more I wanted to put in it and didn’t for the sake of time I realize how action-packed these three years have been!

Could not love this girl more, and let’s hope we get to 16 and counting as is the case with her gorgeous, white-faced Grandma Rose (who you’ll see in this video). Cheers and Happy Birthday Shiloh!

In honor of Addison

In honor of what would have been Addison’s second birthday, February 9, 2014, a dear friend of our shared this video with us. She had no way of knowing that this is one of my all-time favorite songs…but then, that’s the kind of connection we have.

This is one of the most beautiful things I’ve ever seen or heard, and it actually gives me some hope for what’s to come in this world. It is joyous and I hope you will enjoy it as much as we are.

Happy birthday Addison Love. <3

The Pioneer Woman’s peppermint fudge

All my life my grandmother has made fudge each year at Christmas. She usually puts nuts in hers, which I’m not a fan of (I love whole nuts, as a snack, but I can’t stand them IN things), but really her fudge is always amazing. 

The other day The Pioneer Woman made this super-simple and delicious peppermint fudge on her television show, and I made it the next day. It’s just three ingredients; super-simple…and it was a huge hit with my guinea pigs: Todd and all of our neighbors! I’m off to make a few more batches. 

peppermint fudge

Enjoy!

The Pioneer Woman's peppermint fudge
Serves 36
Three ingredients and super-simple!
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Prep Time
10 min
Cook Time
2 hr
Total Time
2 hr 10 min
Prep Time
10 min
Cook Time
2 hr
Total Time
2 hr 10 min
107 calories
16 g
4 g
5 g
1 g
3 g
26 g
16 g
14 g
0 g
2 g
Nutrition Facts
Serving Size
26g
Servings
36
Amount Per Serving
Calories 107
Calories from Fat 45
% Daily Value *
Total Fat 5g
8%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 4mg
1%
Sodium 16mg
1%
Total Carbohydrates 16g
5%
Dietary Fiber 1g
3%
Sugars 14g
Protein 1g
Vitamin A
1%
Vitamin C
0%
Calcium
4%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Cooking spray, for spraying foil (or use non-stick foil)
  2. 3 cups semisweet chocolate chips
  3. 1 can sweetened condensed milk
  4. Red peppermint candies, crushed, for topping
Instructions
  1. Line an 8-by-8-inch square baking pan with aluminum foil. Spray the foil with cooking spray if it's not non-stick foil.
  2. In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk and stir until it's all melted and smooth. Pour it into the prepared pan and spread to even out the surface. Sprinkle on the crushed candies. Refrigerate for 2 hours.
  3. Lift the foil out of the pan and peel off the fudge. Cut into small squares.
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calories
107
fat
5g
protein
1g
carbs
16g
more
Only the Good Notes http://www.onlythegoodnotes.com/

Tuscan American slow-simmered beef with potatoes

This is another recipe that I discovered on Rachael Ray’s Tuscan American themed Week in a Day show. I made it for the first time last night and will definitely be making it again! We reheated some for lunch today, and it turns out that it’s even better the next day.

I started with a 2.87 lb chuck roast, and cut it into large pieces; approximately 2 inch cubes.

ss beef 1

While I do have a french oven, I decided to use my six-quart chef’s pan instead and it worked perfectly. I brought the pan to a medium heat, drizzled in a little olive oil, and added the meat. 

ss beef 2

 While the recipe doesn’t call for it, I did brown the meat a bit. If you’re going to do this, pat it dry first on all sides; otherwise it really won’t brown well. You can use a dish towel if you want but I always use paper towels.

ss beef 3

I quartered two large onions, and added those to the meat, along with two bay leaves and roughly three cloves of minced garlic.

ss beef 4ss beef 5

Next, I added a quart of beef broth; enough to just cover the meat. If this isn’t enough, you can add a little water, as well.

ss beef 6

 I brought this to a low boil and then simmered for about two hours. 

ss beef 7

At that point, I spooned out about one-quarter cup of the cooking liquid, added two tablespoons of tomato paste to it, stirred, then mixed that back into the pot. I also added two cups of a pinot noir we like and one tablespoon of coarse black pepper.

ss beef 8

While this continued to simmer away, I went to work on the potatoes. I peeled six medium-sized potatoes, sliced them in half lengthwise, and then cut them into small wedges.

ss beef 9I boiled the potatoes for about five minutes, and poured them into a strainer. Then, I drizzled some olive oil in a skillet and added two tablespoons of minced garlic. Once the garlic had turned gold, I removed most of it and added the strained potatoes along with salt, pepper, and rosemary, and let them crisp up. This took much longer than I thought it would, so allow at least half an hour for this step, depending on how crispy you like them.

ss beef 12ss beef 14ss beef 15

After simmering for another three and a half hours, the meat and onions were fork tender and just falling apart. Perfect!

ss beef 10ss beef 11To serve, remove the bay leaves and spoon the meat, onions, and juices into a wide, shallow bowl. Place the crispy potatoes around the edges, on top of the meat, to keep them crispy, and enjoy!

ss beef 16As an added bonus, this is even better the next day!

Tuscan American slow-simmered beef with potatoes
Serves 8
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Prep Time
1 hr
Cook Time
5 hr
Total Time
5 hr 30 min
Prep Time
1 hr
Cook Time
5 hr
Total Time
5 hr 30 min
528 calories
32 g
153 g
15 g
54 g
4 g
516 g
396 g
3 g
0 g
10 g
Nutrition Facts
Serving Size
516g
Servings
8
Amount Per Serving
Calories 528
Calories from Fat 137
% Daily Value *
Total Fat 15g
24%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 153mg
51%
Sodium 396mg
16%
Total Carbohydrates 32g
11%
Dietary Fiber 3g
10%
Sugars 3g
Protein 54g
Vitamin A
2%
Vitamin C
17%
Calcium
6%
Iron
42%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 tablespoons EVOO
  2. 3 pound chuck roast; room temperature
  3. Salt
  4. 1 quart beef stock
  5. 1 onion, quartered (or more!)
  6. 2 bay leaves
  7. 3 cloves garlic, crushed
  8. 2 tablespoons tomato paste
  9. 1 tablespoon coarse black pepper
  10. 2 cups dry red wine
  11. 2 1/2 pounds potatoes, peeled and sliced 1/2-inch thick or cut into wedges
  12. 2 tablespoons rosemary, finely chopped
Instructions
  1. Season beef with a coarse salt. Place the beef in large Dutch oven with the stock and enough water to just cover. Add the onion(s), bay leaves and 2 cloves of the garlic. Bring to a low boil and simmer, partially covered, for 2 hours. Stir together the tomato paste and 1/4 cup of the cooking liquid, then add to the pot. Add the pepper and wine and cover. Cook on the stovetop at a gentle simmer until very tender and falling apart, 2 1/2 to 3 hours (alternatively, transfer to the oven and roast at 325 degrees F).
  2. To serve, while the beef is still simmering, boil the potatoes until tender and drain; about five minutes. Add the remaining 2 to 3 tablespoons of oil to a pot over medium heat. Add the remaining clove garlic, stir for minute, then remove the garlic. Add the potatoes and crisp a bit. Season with salt, pepper, and chopped, fresh rosemary.
Notes
  1. While the recipe calls for one large onion, I used two, and next time I'll use three or four.
Adapted from Week in a Day
beta
calories
528
fat
15g
protein
54g
carbs
32g
more
Adapted from Week in a Day
Only the Good Notes http://www.onlythegoodnotes.com/

Rachael Ray’s Beef + Pork Italian Chili

I saw Rachael Ray make this last week on her Week in a Day show and it looked so amazing I just had to try it. I’m so glad I did because it was actually rather easy and super-delicious!

Rachael suggests using a dutch oven, but I used my new Rachael Ray six-quart chef’s pan and it worked really well. Food moves around so easily in it and the high sides are great. I thought it was perfect for cooking something like this.

Drizzle a little EVOO in the pan and brown your ground beef and pork. Add your chili powder as well as salt + pepper. Dice your onion, carrot, celery, and add those to the pot. 

italian chili 1

 Add your garlic, rosemary, bay leaf, and cloves, and cook until the vegetables are soft but not mushy.

italian chili 3

Add the tomato paste and stir gently so that it’s mixed in well.

italian chili 4

Add the diced tomatoes, passata or tomato sauce (I used the latter), and beef stock, and again, stir gently to combine thoroughly.

italian chili 5 italian chili 6

Simmer to let the flavors combine and allow the sauce to thicken a bit. 

italian chili 7

I let it go for a good hour; maybe a little longer. Chili is one of those things that gets better and better as it simmers.

italian chili 8

When you’re ready to serve, bring your chicken stock to a boil in a separate saucepot, and whisk in the quick-cooking polenta. It will form very quickly; approximately three minutes. Stir in the butter, cheese, salt, and pepper.

I chose to serve the chili over polenta like Rachael did on the show, but you could also serve it over rice, pasta, or with some crackers or crusty bread. Chili is great like that. :-)

italian chili 9

Bellisimo! 

Beef + Pork Italian Chili
Serves 6
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Prep Time
45 min
Cook Time
1 hr 15 min
Total Time
2 hr
Prep Time
45 min
Cook Time
1 hr 15 min
Total Time
2 hr
653 calories
32 g
157 g
35 g
52 g
14 g
534 g
719 g
8 g
0 g
18 g
Nutrition Facts
Serving Size
534g
Servings
6
Amount Per Serving
Calories 653
Calories from Fat 312
% Daily Value *
Total Fat 35g
54%
Saturated Fat 14g
68%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 15g
Cholesterol 157mg
52%
Sodium 719mg
30%
Total Carbohydrates 32g
11%
Dietary Fiber 5g
20%
Sugars 8g
Protein 52g
Vitamin A
62%
Vitamin C
21%
Calcium
20%
Iron
36%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 tablespoons EVOO
  2. 1 1/2 pounds coarsely ground beef sirloin
  3. 1 pound ground pork
  4. 2 tablespoons chili powder, such as Gebhardt's, or 1 tablespoon ground red chili pepper
  5. Salt and coarse pepper or peppercorn blend
  6. 1 carrot, peeled and chopped
  7. 2 ribs celery, chopped
  8. 1 onion, chopped
  9. 3 to 4 cloves garlic, finely chopped
  10. 2 tablespoons minced rosemary
  11. 1 large bay leaf
  12. Pinch ground cloves
  13. 2 tablespoons tomato paste
  14. 2 cups beef stock
  15. One 15-ounce can diced tomatoes
  16. 1 cup passata or tomato sauce
  17. 3 cups chicken stock
  18. 1 cup quick-cooking polenta
  19. 2 tablespoons butter
  20. 1/2 cup (a couple of handfuls) grated pecorino cheese
Instructions
  1. Heat a large Dutch oven over medium-high heat. Add EVOO, the beef and pork; brown and crumble. Season with the chili powder, salt and pepper. Add the carrot, celery, onion, garlic, rosemary, bay leaf and cloves and cook for 8 to 10 minutes to soften the vegetables. Add the tomato paste and stir a minute. Add the beef stock, diced tomatoes and passata or tomato sauce. Simmer to combine the flavors and thicken. Cool and store; reheat over medium heat.
  2. To serve, bring the chicken stock to a boil in a small saucepot, whisk in the polenta, 3 minutes. Stir in the butter, cheese, salt and pepper.
  3. Serve the chili with polenta alongside.
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calories
653
fat
35g
protein
52g
carbs
32g
more
Only the Good Notes http://www.onlythegoodnotes.com/

 

Stephanie’s spaghetti casserole

I was in the mood for spaghetti casserole last night so I searched Pinterest and Yumprint for a recipe. Some looked good, but nothing really bowled me over. So, I decided to give it a go on my own, and it turned out really well!

Mine is a little different from most others because I didn’t bake it in a casserole dish. Aside from boiling the pasta, I did everything in one pot and popped it in the oven for a few minutes at the very end; just long enough to melt the cheese. 

Bellisimo!

Spaghetti casserole
Serves 12
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
375 calories
30 g
70 g
17 g
24 g
7 g
211 g
507 g
6 g
1 g
7 g
Nutrition Facts
Serving Size
211g
Servings
12
Amount Per Serving
Calories 375
Calories from Fat 153
% Daily Value *
Total Fat 17g
26%
Saturated Fat 7g
37%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 70mg
23%
Sodium 507mg
21%
Total Carbohydrates 30g
10%
Dietary Fiber 3g
11%
Sugars 6g
Protein 24g
Vitamin A
14%
Vitamin C
6%
Calcium
18%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 lb. grass-fed ground beef
  2. 1 T olive oil
  3. 3 T minced garlic
  4. 1 medium onion, diced
  5. 32 oz. marinara (I used Kirkland; Costco's brand)
  6. 1 can organic tomato sauce
  7. 1 can organic diced tomatoes (do not drain)
  8. pinch of red pepper flakes
  9. 2 T italian seasoning
  10. 3 T oregano
  11. 1/4 cup grated parmesan
  12. 12 oz. pasta, cooked to al dente (I used Jovial GF brown rice spaghetti; their caserecce also works very well in this dish, as would penne)
  13. 7.5 oz ricotta cheese
  14. 6 oz. shredded mozzarella
Instructions
  1. In a very large, deep, oven-safe pan (I used an 8-quart pasta pot), brown your ground beef along with the minced garlic and diced onion. Add the marinara, tomato sauce, and diced tomatoes and combine thoroughly.
  2. Stir in the red pepper flakes, italian seasoning, oregano, and grated parmesan. Cover and simmer lightly for 15 minutes (you can let it go longer if you want).
  3. Preheat your oven to 350 degrees. Boil your pasta to al dente and drain.
  4. Gently fold your spaghetti in to the sauce, and then your ricotta.
  5. Top with 6 oz. shredded mozzarella, and place in the oven until the cheese melts thoroughly; about 5-6 minutes.
  6. Enjoy!
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calories
375
fat
17g
protein
24g
carbs
30g
more
Only the Good Notes http://www.onlythegoodnotes.com/
 spaghetti casserole 2

spaghetti casserole 3spaghetti casserole 4

Braised short ribs with leeks + green peas

After we posted photos of our Boeuf Bourguignon on Facebook, our friend Lisa Hrabe shared this recipe with us. She requested photos and documentation of the process, so here goes!

First of all, this was my first time ever buying or cooking with leeks. Coincidentally, the day Lisa shared this recipe with me I had just learned how to prepare and clean leeks when watching Rachael Ray. Thank goodness, because I wouldn’t have had a clue what to do with them.This short video from The Test Kitchen explains the cleaning and prepping process.

braised short ribs 1This recipe calls for only the white parts of the leeks, so I cut those off and discarded the rest.

braised short ribs 2

Next, I cut them into 1/8 inch slices and placed those in a bowl of water, thoroughly separating the layers with my fingers so that any sand and dirt would fall to the bottom of the bowl.

braised short ribs 3

I removed the clean slices from the bowl of water and placed them on paper towels to dry. (Before cooking be sure to pat them dry thoroughly.)

braised short ribs 4

Next, I pre-chopped my onion, carrot, and celery stalks so they’d be ready to go into the pan with the short ribs when it was time. In an effort to get more vegetables into this dish I did use significantly more carrot and celery than the recipe called for; one whole carrot, which came out to about one cup, and three stalks of celery which was a little more than a cup.

braised short ribs 6

Then, I trimmed the excess fat from the short ribs (there wasn’t much) and patted them dry on all sides with paper towels.

braised short ribs 5

 After browning the short ribs on all sides in a little coconut oil, I added in the sliced carrots and diced onion, and cooked for five minutes. 

braised short ribs 7

I then added the celery, garlic, thyme, crumbled bay leaf, diced tomatoes (with juice), wine, and beef stock.

braised short ribs 9

Now here’s where I screwed up.

The directions say to simmer it for 1.5-2 hours. I did that…and it was nowhere near done. What I didn’t do is uncover and check on it often enough, and I realized that I hadn’t simmered it vigorously enough. So, I turned up the heat, removed the lid, and after three (more) hours of bubbling and simmering, stirring, and occasionally adding a little more stock, the meat slid right off the bones, without any prompting from me.

Viola´!

While the short ribs, veggies, and sauce were bubbling away, I prepared the leeks. I first sauteed them in a little unsalted butter for several minutes, until they were tender.

braised short ribs 11

Then I added one cup of organic whole milk (in lieu of the heavy cream the recipe calls for) and a little salt and pepper and let it simmer for about 12 minutes.

braised short ribs 13

Almost there! When we determined that everything was pretty much ready to go, I boiled one cup of organic frozen peas for a couple of minutes to serve on top.

 You can see that the meat fell right off the bones…that’s pretty much your indication that this is ready to serve. It should be fork tender.

braised short ribs 15

 Dinner is served!braised short ribs 16

 We enjoyed our favorite red, Sean Minor’s red blend, with our dinner.braised short ribs 17

While there are some similarities to Boeuf Bourguignon, this is definitely uniquely it’s own dish, and it was absolutely delicious.

This time I only used three leeks (don’t ask me why…the recipe called for four) but next time I’ll use four or five. They were so delicious and creamy…this was just the perfect combination all the way around.

Thank you Lisa! 

Bon Appetit!

Braised short ribs with leeks + green peas
Serves 4
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Prep Time
45 min
Cook Time
2 hr
Total Time
2 hr 45 min
Prep Time
45 min
Cook Time
2 hr
Total Time
2 hr 45 min
1139 calories
38 g
326 g
64 g
90 g
29 g
848 g
1126 g
17 g
1 g
31 g
Nutrition Facts
Serving Size
848g
Servings
4
Amount Per Serving
Calories 1139
Calories from Fat 571
% Daily Value *
Total Fat 64g
99%
Saturated Fat 29g
145%
Trans Fat 1g
Polyunsaturated Fat 7g
Monounsaturated Fat 24g
Cholesterol 326mg
109%
Sodium 1126mg
47%
Total Carbohydrates 38g
13%
Dietary Fiber 5g
20%
Sugars 17g
Protein 90g
Vitamin A
84%
Vitamin C
58%
Calcium
19%
Iron
37%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 tablespoons canola oil
  2. 2 1/2 pounds bone-in beef short ribs
  3. Kosher salt and freshly ground black pepper
  4. 1/4 cup chopped yellow onion
  5. 1/4 cup chopped carrot
  6. 1/4 cup chopped celery
  7. 2 cloves garlic, peeled and minced
  8. Leaves from 4 sprigs fresh thyme, or 1/4 teaspoon dried thyme
  9. 1/2 bay leaf
  10. 1 can (14.5 ounces) low-salt beef broth
  11. 1 cup Pinot Noir wine
  12. 1 can (14 ounces) chopped tomatoes, with juice
  13. 4 large leeks (white parts only), halved lengthwise and rinsed well
  14. 3 tablespoons unsalted butter
  15. 1 cup heavy cream
  16. 1/4 cup water
  17. 1 cup fresh or frozen green peas
Instructions
  1. Heat the oil in a large, heavy pot set over medium heat. Season the short ribs with salt and pepper. Working in batches, if necessary, brown the short ribs on all sides. Add the onion and carrot and cook, stirring occasionally, for 5 minutes. Add the celery, garlic, thyme, bay leaf, stock, wine and tomatoes (with juice). Reduce heat to a simmer, cover and cook until the meat is tender, about 2 hours.
  2. Meanwhile, cut the leeks into 1/8-inch thick slices (to yield about 3 cups). In a large skillet, melt 2 tablespoons of the butter over medium heat until it foams. Add the leeks and cook until wilted, 3 to 4 minutes. Add the cream and season with salt and pepper. Simmer over low heat until the leeks are tender, 10 to 12 minutes. Set aside.
  3. Transfer the short ribs to a platter. Cover loosely with aluminum foil. Remove the fat from the surface of the liquid. Simmer the liquid about 10 minutes more. Strain into a saucepan, set aside and keep warm.
  4. In a small saucepan, bring the water to a simmer and cook the peas with the remaining 1 tablespoon butter for 2 minutes, or until just tender. Drain and season with salt and pepper.
  5. To serve: Divide the leeks among 4 warm plates. Place the short ribs on top. Sprinkle the peas over the short ribs and pour the sauce around the leeks.
  6. Serves four.
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calories
1139
fat
64g
protein
90g
carbs
38g
more
Adapted from The Wine Lover Cooks with Wine
Only the Good Notes http://www.onlythegoodnotes.com/

Adventures with Julia Child | Boeuf Bourguignon

One of my birthday gifts from my in-laws was this stunning Le Creuset 9.5 quart french oven.

le creuset 9 3.4 quart dutch oven 090113

For at least the last two years every time I’ve walked in to Williams Sonoma I have eyed this gorgeous vessel, so I knew its maiden voyage had to be special. I decided to make Julia Child’s Boeuf Bourguignon. (Scroll down for her original recipe.)

I started by gathering my ingredients and cooking tools. Little did I know I’d end up using practically every bowl, pot, pan, cutting board, and cooking utensil that I own! 

Tip: If you’re going to make this, start with a clean kitchen and an empty dishwasher. You will need your entire kitchen for this undertaking.

Gathering the ingredients...

Gathering the ingredients…

The recipe calls for 3 pounds of lean stewing beef cut into 2 inch pieces. I’ve used the pre-cut stew meat before and I hated it. It was too lean; very tough and lacking flavor.

So, I consulted the butcher and he steered me toward a 2.67 pound boneless chuck roast. It turned out to be the perfect cut of meat; not too fatty yet full of flavor.

I invited my instructor to join me in the kitchen. Watching how she prepared the pearl onions and the mushrooms was invaluable

JC bouef bourguignon 090813 2

One of the most important lessons I learned from Julia is that you must pat the meat dry in order for it to brown properly. She suggests using a kitchen towel but I used paper towels and it worked beautifully. 

JC bouef bourguignon 090813 3

After browning the beef I removed it from the french oven and put it in a bowl with the bacon and rind I had already boiled then browned.

From now on I’ll skip blanching the bacon. Apparently they have very different bacon in France; it’s very salty and can overpower your entire dish. Now, if you are subbing salt pork for the -American- bacon, you may want to go ahead and blanch it as instructed.

Next, I browned the sliced onion and carrot in the same oil. You can see all of the browned bits left from browning the meat; it all combines to make the most wonderful flavor.

Next, with your oven pre-heated to 450, everything goes back in the french oven, along with your salt, pepper, and flour (I used an all-purpose GF flour). Put it uncovered in to your oven for four minutes.Toss the meat and return it to the oven for four more minutes. This will brown the flour and form a nice little crust on the meat.

Remove it from the oven and turn the temperature down to 325. I stirred in 3 cups of a Pinot Noir that Todd really likes, and 1.5 cups of beef stock, along with the garlic, tomato paste, parsley, thyme, and a crumbled bay leaf.

Because the wording of the recipe confused me a bit, I also added the browned, sliced onion to the mix. Based on the way it turned out, from now on I’ll go ahead and add the carrot at this stage, as well.

JC bouef bourguignon 090813 4

Next, bring it to a simmer on your stove, then cover it and put back in the oven at 325 for 2.5 to 3 hours. Based on the size of the roast I used, I cooked it for 2 hours and 45 minutes and it turned out perfectly. 

While the meat and sauce were simmering away in the oven, I went to work on the pearl onions and mushrooms. I bought a bag of pearl onions in the produce department and it contained 24 adorable little onions.

JC bouef bourguignon 090813 5I followed Julia’s instructions from watching her first-ever episode of her cooking show, The French Chef, featuring Boeuf Bourguignon, and brought a pot of water to a boil. I added the pearl onions, and once it came back to a full boil let them cook for 20 seconds then removed them. I then cut off the tops and bottoms and they were rather easy to peel at that point.

JC bouef bourguignon 090813 6From there I was able to brown the onions in a little butter, olive oil, and beef stock until they had caramelized nicely.

JC bouef bourguignon 090813 7Now, on to the mushrooms. The recipe calls for a pound, but I used half of that since Todd hates mushrooms. Per Julia’s instructions, I quartered them, cut the stems on a bias, and sauteed them in a little olive oil and butter.

JC bouef bourguignon 090813 8

JC bouef bourguignon 090813 9

Mushrooms have never looked so good…

When the meat and sauce had finished in the oven, I added in the pearl onions and browned, sliced carrots, and stirred gently. 

JC bouef bourguignon 090813 10

The recipe calls for this to be served over buttered noodles or small potatoes. This time we chose to serve it over pasta (Jovial GF brown rice fusilli), and it could not have been more delicious!

JC bouef bourguignon 090813 12

As you can see, this is no small undertaking. It took about 5.5 hours and just about everything in my kitchen including ALL of my counter space, and it was WELL worth the effort. I can’t wait to make it again! In the interim, we’re looking forward to having the rest of it for dinner tonight.

For a slightly different perspective on this magnificent dish, I thought you might enjoy reading the experience of another blogger. Turns out our findings and technique are rather similar although I think she does offer a few additional helpful tips. 

And, if you’d like another video experience, the Cooking with Jack Show did a really nice job and I found it to be very helpful. 

I can’t finish this post without giving credit and much thanks to my doting and supportive husband who so graciously cleaned every pot, pan, bowl, and cooking utensil that I left in my wake. I think he ran the dishwasher at least twice in order to get our kitchen put back together. As always, it was a great team effort. :-)

Stay tuned for my next adventure with Julia! I plan to get Todd in on the action. 

Bon appetite!

Boeuf Bourguignon
Serves 6
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Prep Time
2 hr
Cook Time
3 hr
Total Time
5 hr
Prep Time
2 hr
Cook Time
3 hr
Total Time
5 hr
1289 calories
36 g
315 g
96 g
52 g
51 g
817 g
999 g
15 g
4 g
36 g
Nutrition Facts
Serving Size
817g
Servings
6
Amount Per Serving
Calories 1289
Calories from Fat 851
% Daily Value *
Total Fat 96g
148%
Saturated Fat 51g
256%
Trans Fat 4g
Polyunsaturated Fat 4g
Monounsaturated Fat 32g
Cholesterol 315mg
105%
Sodium 999mg
42%
Total Carbohydrates 36g
12%
Dietary Fiber 6g
23%
Sugars 15g
Protein 52g
Vitamin A
73%
Vitamin C
38%
Calcium
15%
Iron
34%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 9- to 10-inch, fireproof casserole dish, 3 inches deep
  2. Slotted spoon
  3. 6 ounces bacon
  4. 1 Tbsp. olive oil or cooking oil
  5. 3 pounds lean stewing beef, cut into 2-inch cubes
  6. 1 sliced carrot
  7. 1 sliced onion
  8. 1 tsp. salt
  9. 1/4 tsp. pepper
  10. 2 Tbsp. flour
  11. 3 cups full-bodied, young red wine, such as a Chianti
  12. 2 to 3 cups brown beef stock or canned beef bouillon
  13. 1 Tbsp. tomato paste
  14. 2 cloves mashed garlic
  15. 1/2 tsp. thyme
  16. Crumbled bay leaf
  17. Blanched bacon rind
  18. 18 to 24 small white onions, brown-braised in stock
  19. 1 pound quartered fresh mushrooms, sautéed in butter
  20. Parsley sprigs
Instructions
  1. Remove rind from bacon, and cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 inches long). Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry.
  2. Preheat oven to 450 degrees.
  3. Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.
  4. Dry the stewing beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.
  5. In the same fat, brown the sliced vegetables. Pour out the sautéing fat.
  6. Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees.
  7. Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven.
  8. Regulate heat so the liquid simmers very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.
  9. While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.
  10. When the melt is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.
  11. Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables. Recipe may be completed in advance to this point.
  12. For immediate serving: Covet the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.
  13. For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.
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calories
1289
fat
96g
protein
52g
carbs
36g
more
Only the Good Notes http://www.onlythegoodnotes.com/