Here’s another great take-out favorite that can be whipped up in a flash: thin slices of beef with crisp-tender green beans, crunchy water chesnuts and a garlic and ginger flavored sauce. It’s delicious!

Don’t let the oyster sauce frighten you. It doesn’t smell fishy or taste anything like oysters…it just forms the base of the sauce along with the beef broth. Look for oyster sauce in the Asian section of your grocery store (by the soy sauce). You need to have everything prepped and ready to go before starting to cook the stir fry. When I say everything, I mean everything (your table set, your rice cooked, etc.). You don’t want your stir fry getting cold while you wait for your rice to cook. I used flatiron steak instead of flank steak because that’s what I had in the fridge. Also, I only used 1/4 teaspoon of red pepper flakes because I wanted my kids to enjoy the dish, although I think it would be better with the full amount of spice. Serve with steamed rice.

Stir-Fried Beef with Green Beans and Water Chestnuts
-recipe from Cook’s Country Magazine

To prepare the flank steak, slice the meat with the grain into 3 long strips, then cut each strip across the grain into 1/8-inch-thick slices. A stir-fry is a welcome weeknight meal because it takes just minutes to cook. Our version includes crunchy green beans and water chestnuts, which pair perfectly with tender flank steak. Here’s what we discovered:

Test Kitchen Discoveries

•Stir-frying is very quick and demands a cook’s complete attention for the best results. Have all the ingredients properly prepared and near the stovetop before beginning cooking.
•Freeze the beef for 15 minutes—the meat will firm up enough to slice thinly.
•Skip the wok. We use a nonstick skillet here, which puts more surface area in direct contact with the burner for faster cooking and more even heating than a traditional wok.
•Be sure the pan is properly preheated (the pan is ready when the oil is just smoking) and that the ingredients are spread evenly across the pan. The food should cook quickly, not steam.

Serves 4

1/3 cup oyster sauce  
1/3 cup low-sodium beef broth  
2 teaspoons rice vinegar  
1/2 teaspoon red pepper flakes  
2 tablespoons vegetable oil  
1 flank steak (about 1 1/2 pounds), cut into thin slices  
1 pound green beans , trimmed and cut into 2-inch pieces 
2 (8-ounce) cans sliced water chestnuts , drained 
8 garlic cloves , minced 
2 tablespoons grated fresh ginger  

Whisk oyster sauce, broth, vinegar, and pepper flakes in bowl. Heat 2 teaspoons oil in large nonstick skillet over high heat until just smoking. Cook half of steak until browned, about 1 minute per side. Transfer to bowl and repeat with additional 2 teaspoons oil and remaining steak.

Heat remaining 2 teaspoons oil in empty skillet until just smoking. Cook beans and water chestnuts, covered, stirring occasionally, until beans are bright green and just tender, about 3 minutes. Add garlic and ginger and cook until fragrant, about 30 seconds. Return steak and any accumulated juices to pan. Add oyster sauce mixture and cook until thickened, about 1 minute. Serve.

Tags: Asian, Beef, green beans, oyster sauce, stir-fry, water chesnuts

This recipe rocks! The whole meal can even be cooked on the grill (meaning no kitchen mess…always a bonus). The tacos call for skirt steak which is a long, thin cut of beef. Flank steak or rib-eyes would work great, too, if you can’t find the skirt steak (you will need to alter the cooking time if you use a thicker cut). The skirt steak I bought was folded in half for packaging. After unfolding the meat, I cut the skirt steak into shorter pieces for grilling (adjusting the cooking time for smaller pieces of meat). After cooking, I let the steak rest then I sliced it thinly against the grain (the meat will be very chewy if you slice it with the grain). You can substitute corn tortillas for the flour tortillas if you prefer.

Although the steak tacos were good, the Grilled Tomato Salsa is the real star of this recipe. The salsa was quite spicy so I recommend using 1 serrano or substituting a jalapeno chile which has less heat (you can always add more chile if you want it hotter). The recipe calls for sautéing the chiles with the onions and garlic. However, I decided to grill everything (chiles, onions, garlic) on my gas grill since I was already using the grill for the tomatoes and steak. Grilling all the veggies worked great and I didn’t have a pan to wash afterward. I left the tomatoes and chiles whole but I cut the onion into big slices. For the garlic, I removed several cloves from a whole head, leaving at least six cloves intact to the root and rubbed the whole thing with oil. I then rubbed all the other veggies with oil and then I put everything on the grill at high heat. The garlic took the longest to cook so next time I’d start it first. I removed the veggies when they had softened and had a nice char.  Once the veggies were cool enough to handle, I removed the skin from each clove of garlic and cut the stem ends off the chiles and tomatoes. I then put all the veggies into the food processor to blend. Remember to use less chile to start with if you want a milder salsa. As a final touch, I added 1/4-1/2 teaspoon of liquid smoke to add just a hint of smokiness to the salsa. Olé!

Skirt Steak Tacos with Grilled Tomato Salsa
- Recipe courtesy Bobby Flay – foodnetwork.com

Makes 4 servings

8 (6-inch) flour tortillas
1 1/2 pounds skirt steak
2 tablespoons canola oil
Salt and freshly ground black pepper
1/2 head romaine lettuce, thinly shredded
1 medium red onion, thinly sliced
1 ripe avocado, peeled, pitted, halved and diced
Grilled Tomato Salsa, recipe follows
8 ounces sour cream

Directions:
Heat grill to high.

Wrap tortillas in aluminum foil and on the top rack of the grill while the steak is grilling.

Heat grill pan over high heat. Brush steak with oil and season with salt and pepper on both sides. Grill on one side until golden brown and slightly charred, about 3 to 4 minutes. Turn the steak over and cook to medium-rare doneness, about 3 to 4 minutes longer. Let rest 5 minutes then slice against the grain into 1/4-inch thick slices.

Fill each tortilla with some lettuce, 3 to 4 pieces of meat, onion, grilled tomato salsa, sour cream, and avocado.

Grilled Tomato Salsa:
2 tablespoons canola oil, plus more for brushing tomatoes
2 serrano chiles
1 small red onion, coarsely chopped
4 cloves garlic, peeled
6 plum tomatoes, halved and seeded
Salt and freshly ground black pepper
2 limes, juiced
1/4 cup chopped fresh cilantro leaves
Heat grill to high.

Heat oil in a small saute pan and saute the chiles, onion, and garlic until soft.

Brush tomatoes with oil and season with salt and pepper. Grill on both sides until slightly charred and soft.

Transfer tomatoes and serrano mixture to a food processor; add the lime juice and salt and pepper and process until smooth. Add the cilantro and pulse a few times (there should be flecks of cilantro in the salsa.) Transfer to a bowl.

Tags: Beef, grilled tomato salsa, Grilling/BBQ, Mexican, Quick Cooking, skirt steak, tacos

Here’s a good, quick springtime recipe if you’re hankering for a steak. The colors and flavors of the tomato salsa are vibrant and fresh, and it adds an Italian flare to the pan-seared rib-eyes. This is an easy recipe to cut in half if you’re only cooking for two (or even one). I served the steak with crusty bread and sauteed zucchini.

Pan-Seared Rib-Eye Steak with Balsamic Onion & Tomato Salsa
-recipe from Fine Cooking Magazine

1 Tbs. extra-virgin olive oil
1 medium onion, cut into medium dice (to yield about 1-1/2  cups)
2 tsp. granulated sugar
1 Tbs. balsamic vinegar
1 pint grape tomatoes, halved
1/4 cup thinly sliced fresh basil leaves
Kosher salt and freshly ground black pepper
2 Tbs. unsalted butter
4 boneless rib-eye steaks, 3/4 to 1 inch thick (6 to 8 oz. each)

Heat the oil in a 12-inch skillet over medium-high heat until hot; add the onion and sugar. Cook the onion, stirring occasionally, until it begins to soften but not brown, 4 to 5 min. Add the vinegar and cook until the onions are soft, 2 to 3  min. Add the tomatoes and cook, stirring, until they just begin to soften, 1 to 2 min. Remove the skillet from the heat, stir in the basil, and season the mixture to taste with salt and pepper. Transfer the mixture to a bowl and keep warm.

Season the steaks generously on both sides with salt and pepper. Wipe out the skillet and melt the butter in the skillet over high heat. Cook two of the steaks until nicely browned on both sides and cooked to your liking, about 3 min. per side for medium rare. Transfer the steaks to plates or a platter and keep warm while you cook the remaining two steaks. Serve the steaks topped with the onion and tomato salsa.

Serving suggestions: Serve alongside a mixed salad of Bibb lettuce, spinach, and torn basil.

Tags: balsamic vinegar, basil, Beef, onions, Quick Cooking, rib-eye, steak, tomato salsa, tomatoes

This dish is super tasty, super quick and super easy. The caramelized onions add a nice richness to the stir-fry, and the grated ginger gives the sauce a bright, fresh taste without overpowering it. Chilling the beef in the freezer for 20-30 minutes makes it easier to slice it into thin strips.  I used a few rib-eye steaks (instead of the tenderloin or sirloin) because that’s what I had in the fridge. Serve with steamed rice and stir-fried veggies or salad and you’ve got yourself a quick and delicious meal.

Beef with Ginger & Caramelized Onions
-recipe from Williams-Sonoma: Asian Food Made Fast Cookbook

1 1/2 lb beef tenderloin or sirloin, cut across the grain into thin strips
5 tablespoons soy sauce
2 tablespoons rice wine or dry sherry
2 tablespoons Worcestershire sauce
2 teaspoons Asian sesame oil
1/2 teaspoon sugar
1/2 teaspoon cornstarch
freshly ground pepper
2 tablespoons corn or peanut oil
1 large yellow onion, thinly sliced
1 orange or yellow bell pepper, seed and sliced (optional)
1 tablespoon grated ginger
red pepper flakes (optional)
Steamed rice, for serving

Marinate the beef: In a large bowl, combine the beef, 1 tablespoon of the soy sauce, and the wine and mix to coat the beef evenly. Set aside for 10 minutes.

Make the sauce: In a small bowl, combine 4 tablespoons water, the remaining 4 tablespoons soy sauce, and the Worcestershire sauce, sesame oil, sugar, cornstarch, and 1 teaspoon of pepper and stir to dissolve the sugar and cornstarch.

Stir-fry the vegetables: Heat a wok or large frying pan over high heat until very hot and add 1 tablespoon of the corn oil. Add the onion and bell pepper, if using, and stir-fry until caramelized, about 10 minutes. Using a slotted spoon, transfer the onion mixture to a plate. Return the pan to high heat and add the remaining 1 tablespoon oil. Add the ginger and stir-fry until fragrant, about 10 seconds. Add the beef and stir-fry just until it begins to brown and is still rare in the center, about 1 minute. Return the onion mixture to the pan. Give the sauce a quick stir, add to the pan, and stir until the sauce thickens slightly, about 10 seconds. Sprinkle with red pepper flakes to taste, if desired. Serve with the rice.

Cooks tip: Look for fresh ginger that feels firm and heavy for its size and has smooth, shiny, pale skin. Use a vegetable peeler or the edge of a spoon to remove the thin skin before cutting as directed in a recipe. You may use a variety of tools to grate ginger, including a rasp-style grater; a specialized flat ceramic grater with tiny, sharp rasps; or the finest holes on a box grater-shredder.

Tags: Asian, Beef, caramelized onions, ginger, quick, stir-fry

My father-in-law (a meat & potatoes guy) came over for dinner the other night and I wanted to make him a nice meal–something meaty yet something he wouldn’t make for himself. I decided to make meatballs and spaghetti. This meal was truly a sight to behold: giant meatballs perfectly positioned on top of a plate of tomatoey spaghetti and garnished with freshly grated Parmesan cheese. Oh my…it was so good! 

I substituted Italian sausage for the ground veal and ground pork. The recipe calls for kosher salt, a coarser textured salt than table salt. Generally, you should use less table salt if you’re substituting it for kosher salt because a teaspoon of table salt holds more salt than a teaspoon of kosher salt. Since I didn’t have kosher salt on hand, I used 1 1/4 teaspoons of table salt in the meatballs and 1 teaspoon of it in the sauce. Next time I’d probably just use 1 teaspoon of table salt in the meatballs because there’s salt in the Italian sausage and salt in the Parmesan cheese. I divided the meat mixture into 16 large meatballs. It helps to have the meatballs rolled and set aside before you start frying them. Otherwise your first batch might get too brown if you’re busy rolling meatballs and not paying attention to the ones browning. I used my big Oster Electric Skillet to brown the meatballs and it worked perfectly because of it’s size and it’s adjustable temperature control.

For the sauce, I used a 35-oz can of San Marzano tomatoes, a variety of plum tomatoes that are stronger and sweeter in flavor and less acidic than roma tomatoes. The brand I used was Cento, but any good-quality canned plum tomatoes will do. Since I was using a 35-oz can of tomatoes (instead of the 28-oz size), I also added a bit more parsley and garlic. I only cooked a pound of pasta and there was a perfect amount of sauce for it. If you like lots of sauce and are cooking 1.5 pounds pasta then I recommend doubling the sauce recipe (you may have a little extra sauce but that’s ok). This was a great dinner that everyone enjoyed (my 5-year-old on up to Grandpa). I’m sure my Italian friend Mikki and her family would be proud of me!

Real Meatballs and Spaghetti
- recipe from Barefoot Contessa Family Style by Ina Garten

Makes 6 servings.

For the meatballs:
1/2 pound ground veal
1/2 pound ground pork
1 pound ground beef
1 cup fresh white bread crumbs (4 slices, crusts removed)
1/4 cup seasoned dry bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 extra-large egg, beaten
Vegetable oil
Olive oil

For the sauce:
1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
1/2 cup good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

For serving:
1 1/2 pounds spaghetti, cooked according to package directions
Freshly grated Parmesan

Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.

Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don’t crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don’t clean the pan.

For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.

Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan

Tags: Beef, Comfort Food, Italian, italian sausage, meatballs, Pasta, spaghetti

This is a simple yet tasty pasta dish, rich in flavor with a hint of rosemary and red wine. My whole family enjoyed this dinner (no complaints from the 5-year-old…yippee!!!). I used bow-tie pasta (farfalle) because that’s what I had on hand. Next time I might try it with a little Italian sausage substituted for some of the beef just to mix things up a bit. Sliced mushrooms, chopped red peppers and/or kalamata olives would also make great additions to the sauce. Garnish with a little Parmesan cheese if you like (it’s good with or without it).

Penne with Beef Ragù
-recipe from williams-sonoma.com

Ragù, which can be made with ground beef, pork, veal or a combination, tastes even better the day after it is made. This recipe can easily be doubled and will keep in an airtight container for up to 3 days in the refrigerator or up to 3 months in the freezer. Serves 4.

6 Tbs. olive oil
1 small yellow onion, finely chopped
3 large garlic cloves, minced
1 carrot, finely chopped
1 celery stalk, finely chopped
1 tsp. minced fresh rosemary
3/4 lb. ground beef
1/2 cup dry red wine
3 Tbs. tomato paste
2 1/2 cups canned whole plum tomatoes, chopped, with juices
2 Tbs. plus 1 tsp. salt, plus more, to taste
1/2 tsp. freshly ground pepper, plus more, to taste
1 lb. penne or rigatoni

Make the sauce:
In a large, deep fry pan or Dutch oven over medium-low heat, warm the olive oil. Add the onion, garlic, carrot, celery and rosemary and sauté until the vegetables are softened, about 8 minutes. Add 1 to 2 Tbs. water if needed to keep the pan from drying out and the vegetables from browning.

Add the ground beef and cook, breaking it up with a wooden spoon, until it is browned, about 10 minutes. Add the wine and tomato paste. Cook, stirring occasionally, until most of the alcohol has evaporated, about 4 minutes.

Reduce the heat to low and add the tomatoes, the 1 tsp. salt and the 1/2 tsp. pepper. Cover partially and cook, stirring occasionally, until the sauce is thick and aromatic, about 1 hour.

Cook the pasta:
Meanwhile, bring a large pot of water to a boil over high heat. Add the 2 Tbs. salt and the pasta. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions. Drain the pasta and add to the sauce, stirring to combine. Warm briefly over low heat to blend the flavors. Season with salt and pepper and serve immediately. 

Adapted from Williams-Sonoma Food Made Fast Series, Pasta, by Julia della Croce (Oxmoor House, 2006).

Tags: Beef, Pasta, ragu

This spicy beef noodle dish made a good weeknight dinner; nothing fancy but certainly quick and easy. You’ve got a little bit of everything in one bowl with this meal…thinly sliced beef, stir fried veggies, pasta. The soy sauce, Sriracha and tomatoes combine to lightly coat the meat, veggies and pasta without standing in the way of their individual flavors. I thought that the one tablespoon of Sriracha was enough to give the dish a pleasant amount of heat. Use less, though, if you’re apprehensive about the spice factor; you can always drizzle more on later if you want more zip.  

The beef released alot of juices when I was browning it so I transfered the beef (and it’s juices) to a bowl, wiped out the pan, added more oil, and proceeded with the recipe. Some of the prep could be done ahead of time to speed up the cooking process. The handy hint in the recipe on chilling the beef in the freezer (before cutting) for a half hour really does make it easier to slice. Just don’t leave it in there too long or you’ll have a frozen hunk of meat. Sunset even includes recipe variations in case you want to change things up a bit. When it comes to food, variety really is the spice of life!

Beef with Tomatoes, Pasta, and Chili Sauce
-from Sunset magazine

While researching a story on Peruvian cooking (“Peruvian Passage,” June 2006), we came across tallarín saltado, a popular fusion dish that combines Asian stir-fry techniques with beef, fresh tomatoes, Asian chili sauce, and Italian spaghetti. It was a hit here at Sunset: It’s fast and easy, and you can substitute other meats, vegetables, or different kinds of pasta. This is our favorite combination, using broccoli and fusilli. Notes: Slicing the beef is easier if it has been chilled for 20 to 30 minutes in the freezer. For less spicy heat, decrease or leave out the chili sauce.

Makes 4 servings

Ingredients
1/2 pound fusilli pasta
2 tablespoons vegetable oil
1 pound beef sirloin, halved lengthwise and cut into 1/4-in.-thick slices
1 large onion, halved lengthwise and cut into thin wedges
3 cups broccoli florets (about 1 in. each)
3 tablespoons soy sauce
1 tablespoon Sriracha (Asian red chili sauce)
1 tablespoon chopped fresh cilantro, plus more for garnish
1/4 teaspoon freshly ground black pepper
3 medium tomatoes, cut into 1-in.-thick wedges
Preparation

Bring a large pot of salted water to boil. Add fusilli. Cook until tender to the bite, 5 to 10 minutes. Drain and set aside.

Meanwhile, heat the oil in a large frying pan over medium-high heat. When oil is hot, add beef and cook until it starts to brown, about 3 minutes. Stir and let it continue to brown for 2 to 3 minutes more. Transfer beef to a plate, reserving oil, and set aside.

Add onion to the pan and cook, stirring often, until it begins to brown, 2 to 3 minutes. Add broccoli and cook until bright green, 2 to 3 minutes. Add soy sauce, Sriracha, cilantro, and pepper. Cook, stirring frequently, about 3 minutes. Add tomatoes and reserved beef and cook until tomatoes begin to release their juices, 2 to 3 minutes longer. Add the cooked fusilli, stir, and cook until most of the liquid has evaporated or been absorbed by the pasta, 2 to 3 minutes. Season to taste with additional soy sauce or Sriracha. Serve hot with a sprinkling of fresh cilantro, if desired.

Variations: This dish is extremely flexible, and the soy-chili sauce tastes great with any of the following additions and/or substitutions.

Chicken or shrimp:Use 1 lb. boned, skinned chicken breasts cut into 1/4-in.-thick strips, or 1 lb. medium shelled and deveined shrimp.

Other vegetables: Add your favorite green vegetable (such as green beans or zucchini) in addition to or in place of the broccoli. You can also toss in a thinly sliced red or green bell pepper or 1 cup thinly sliced green cabbage (add at the same time as the onion).

Swap pastas:Try using penne pasta instead of fusilli. Or, for a more authentically Peruvian version, use spaghetti.

Tags: Beef, broccoli, Main Dish, Quick Cooking, stir-fry, tomatoes

This chili is always a crowd-pleaser! It’s not uncommon for people to ask for seconds and thirds of this chili. Knowing that, I made an enormous vat of it to feed 75 people for Husband’s birthday last year…now that’s a lot of chili!!! For the beer in this recipe, I like to use a stout (like Murphy’s or Guinness) because it has a rich, chocolaty taste. I substitute beef broth for the chicken broth, and I use a can each of pinto, black and kidney beans instead of the prepared chili beans. When I’m feeling especially saucy then I add some diced green chiles and/or frozen corn at the end of the cooking time (so the corn doesn’t get too mushy). If you like it spicier, add 1 or 2 chopped chipotle chiles. Be sure to serve the chili with plenty of cornbread and the usual chili fixin’s: shredded cheese, chopped onions and sour cream. Beano would make a nice side dish.

Halftime Chili
Bon Appétit | January 1996

A winner in the Bon Appétit Recipes Sweepstakes, a reader poll conducted in honor of their 50th anniversary.

Makes 8 to 10 servings.

2 tablespoons olive oil
1 1/2 cups chopped onions
8 large garlic cloves, chopped
3 pounds ground chuck
5 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 28-ounce can crushed tomatoes with added puree
1 14 1/2-ounce can low-salt chicken broth
1 12-ounce bottle beer
1 6-ounce can tomato paste
1 15- to 16-ounce can prepared chili beans
 
Heat oil in heavy large Dutch oven over medium-high heat. Add onions and garlic. Sauté until onions are translucent, about 8 minutes. Add chuck and sauté until brown, breaking up meat with back of spoon, about 5 minutes.
Add chili powder, cumin, basil, oregano and thyme. Stir 2 minutes. Mix in crushed tomatoes, chicken broth, beer and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 hour 15 minutes. Mix in beans. Simmer 5 minutes. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Refrigerate until cold, then cover. Rewarm over low heat before serving.)

Tags: beans, Beef, beer, chili

Husband loves meat, especially meat mixed with wine. It must be some kind of man thing. Anyway, for Husband’s birthday recently I wanted to make him a hearty meal that I know he would love. I decided on Beef Bourguignon (pronounced boor-gee-nyawn). Basically, it’s just beef stew cooked with a boat load of red wine. Meaty, satisfying, and delicious! The only thing I did differently with the recipe was to add some quartered red potatoes while the stew cooked instead of making the grilled bread with garlic. I did serve the stew with bread…just not on top of it. It’s also great served over mashed potatoes. I don’t think igniting the Cognac is necessary; it’s not worth the risk of singeing your eyebrows. Just add the Cognac and let it be. The recipe was a little time consuming (searing, simmering, cooking in the oven, etc.) but it was well worth it because Husband loved his Birthday Beef Bourguignon. It’s also a great entertaining dish because it can all be done a day or two ahead of time then reheated. 

Beef Bourguignon
-recipe by Ina Garten at foodnetwork.com
Serves: 6 servings

1 tablespoon good olive oil
8 ounces dry cured center cut applewood smoked bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions
1 pound fresh mushrooms stems discarded, caps thickly sliced

For serving:
Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
1/2 cup chopped fresh parsley, optional
 
Preheat the oven to 250 degrees F.
Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

Tags: Beef, French, stew, wine