Burgundy Pepper Spoon Stew Recipes

BURGUNDY PEPPER SPOON STEW

Steps:

• 1. Preheat 350 degree oven.
• 2. Put wine and spices together in a large bowl.
• 3. Leave meat whole or cut up meat and put into bowl with marinade. Cover with lid. Refrigerate for 8 hours. Swirl the meat and marinade several times.
• 4. Put two Tablespoons of olive oil in a large skillet, start browning the marinated meat. (Save the marinade in the refrigerator until needed).
• 5. Put browned meat into roast pan. Use left over marinade to deglaze the skillet. Pour this into the roast pan. If need be, use some water to finish deglazing the skillet and pout that over the meat too.
• 6. Wash, peel and cut up the carrots and add them to the roast pan.
• 7. Peel and cut up onions and add them to the roast pan.
• 8. Wash and cut up the celery (including the leaves) and add to the roast pan.
• 9. Wash potatoes, cut off any bad spots, cut them up and add to the roast pan. *** I don't peel the potatoes, but you can if you want to.
• 10. Wash, peel and cut up turnips, add to the roast pan. *** If your turnips have any greens on them, clean them and add them in too.
• 11. Pour 3 quarts of water over the top of everything in the roast pan. Put the lid on roast pan. Put into oven. Cook for 3 hours (check about halfway through and add more water if needed).
• 12. Remove when done. Remove lid. Gently stir the meat and vegetables a bit. Push as much as you can to one end of the roaster. Sprinkle with extra pepper, garlic powder to taste. Set on top of the stove, bring liquid to a boil.
• 13. Mix beef base into a bowl with 1/2 cup of cold water.
• 14. Add corn starch to the bowl. Stir until cornstarch is liquefied.
• 15. Add the mixture in the bowl slowly into the roast pan with boiling liquid. Stir constantly until a thick gravy forms.
• 16. Add frozen peas at this time (optional), I love the bright green color and flavor, so I always add peas!
• 17. Serve on a plate or in a bowl. I like bread and butter of any kind, Irish Soda Bread or Hawaiian Rolls are favorites.

BEEF BOURGUIGNON

Steps:

• Season beef with 2 teaspoons salt and 1/2 teaspoon pepper. Set aside for at least 30 minutes at room temperature, or chill in the refrigerator for up to 24 hours.
• In a large Dutch oven or heavy-bottomed pot with a tightfitting lid, cook lardons over medium-low heat until fat is rendered and lardons are browned and crisp, about 10 to 15 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Reserve fat in pot.
• Heat oven to 350 degrees. Raise heat under pot to medium-high and cook until fat is starting to smoke. Lay half the beef cubes in a single layer in the pot, leaving space between pieces. Cook until well browned on all sides, 10 to 15 minutes; transfer pieces to a plate as they brown. Repeat with remaining beef.
• Reduce heat, if necessary, to prevent burning. Stir in onion, carrot and remaining 1/4 teaspoon salt and cook until soft, about 10 minutes, stirring occasionally.
• Stir in garlic and tomato paste, and cook for 1 minute. Stir in flour, cook for 1 minute, then add wine, bay leaf and thyme, scraping up brown bits at bottom of pot. Add browned beef and half the cooked lardons back to pot, cover, and transfer to oven. Let cook until beef is very tender, about 1 1/2 hours, turning meat halfway through.
• Meanwhile, in a large skillet set over high heat, combine pearl onions, mushrooms, 1/4 cup water, the olive oil and a pinch each of salt, pepper and sugar. Bring to a simmer, then cover and reduce heat to medium, cooking for 15 minutes. Uncover, raise heat to high, and cook, tossing frequently, until vegetables are well browned, 5 to 7 minutes.
• To serve, scatter onions and mushrooms and remaining cooked lardons over stew, then top with parsley.