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Monday, December 28, 2015

Simple and Delicious Cheater's Bœuf Bourguignon


Now that the festivities of Christmas are over and the frenzy has dwindled down a bit, I love to take time to relax.  If you've been here before, you're keenly aware that during the winter months, my palate craves heavier food.  Yum!  For our Christmas dinner, I made a beautiful standing rib roast (à la Anne Willan via Martha Stewart), ham (recipe in my archives here), Brussels sprouts, stuffing, Yorkshire pudding, and potatoes.  Here is a peek.






In today's post, I will share how I turned my leftovers into a wonderful beef stew, or a cheater's version of Boeuf Bourguignon, at least.  

First, all leftover beef was cut away from the bone, cubed, and placed into a pan along with pan drippings and approximately 1- 1 1/2 cups of red wine.  Any beef that had been sliced was cut into smaller pieces and placed in the pan as well.  I kept this overnight, allowing the flavors to mesh.  

Once I was ready to prepare my dish, in a very large stock pot, I placed any remaining ham, cubed, one whole onion, cut into large pieces, four to five cloves of garlic, sliced, beef bouillon (about 10 cubes of the low sodium version), dash Italian seasoning, onion powder, garlic powder, a pinch of onion salt, and a generous amount of garlic salt and black pepper to taste. Allow all these elements to cook until the onions have wept (are transparent).  I added all of the cubed beef and drippings along with two cans of mushroom soup.  Continue cooking.


While boiling, I peeled and cut into six pieces each approximately ten large russet potatoes, and peeled approximately 6-7 large carrots, cut them into pieces about 1 inch long.  Add the carrots to the pot and cook until almost done, then add potatoes.  Cook until potatoes are fork-tender, and your dish is ready to serve!  

I prefer this wonderful stew over egg noodles.


Delish!!  I call this a cheater's version of Boeuf Bourguignon because most recipes will call for fresh mushroom and herbs, pearl onions, bacon, but I used what I had on-hand.  It was just as lovely!


I hope you are enjoying your friends and family this lovely holiday season!  



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6 comments:

  1. Dear Friend:
    (Don't know your name) I would say this meal is really wonderful. Your presentation is lovely too! I am most impressed and with your stew. Julia Child would have commended you! Happy New Year!

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    Replies
    1. Thank you, Bernideen!! So sweet! Happy New Year!

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  2. It sounds delicious! I have a bit of ham left over from New Years. No beef, but thinking I could make something similar. Thanks for sharing the recipe with SYC.
    hugs,
    Jann

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    Replies
    1. That would work well, and add cabbage rather than potatoes! Yum!

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