After watching Julie and Julia (the movie) with my husband a couple months ago (and loving it!), I decided to read the book ("Julie and Julia: My Year of Cooking of Dangerously"). Now, I definitely enjoyed Julie Powell's writing style, but I didn't take to her character as much in the book as I did in the movie. I digress. After all of the cooking inspiration, I decided to try my hand at Beef Burgundy (aka "beef bourguignonne"), a French classic. The Creamy-Dreamy Mashed Potatoes were a no-brainer when I saw them in the same cookbook ("Bride and Groom: First and Forever Cookbook).
Side note: For once, this recipe actually serves 4 (normal-sized adults).
Ingredients for Beef Burgundy:
- 4 bacon slices, roughly chopped
- 1 1/2 lbs boneless beef stew meat, such as beef chuck or bottom round, cut into 1" cubes
- 8 oz. cremini or shiitake mushrooms, cleaned and quartered (if using shiitakes, discard stems) - *or, if you're anything like me, avoid the fungus like the nasty it is. ::shivers::
- 1 medium yellow onion, chopped
- 1/8 tsp freshly ground black pepper
- 3 tbsp all-purpose flour
- 2 C good-quality red wine, such as Burgundy
- 3 C beef broth (not double strength)
- 3 tbsp tomato paste
- fresh rosemary sprig (4" long)
- 1 bay leaf
- 1 tbsp firmly packed dark brown sugar
- 20 packaged, peeled baby carrots
- 1 C fresh pearl onions, peeled, or frozen petite whole onions, thawed
- Chopped fresh flat-leaf parsley for garnishing
- Preheat the oven to 350 degrees.
- Fry the bacon in an ovenproof 6-quart heavy-bottomed pot or Dutch oven over medium heat until lightly browned and slightly crisp, about 4 minutes.
- Remove the pot from the heat. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the fat in the pot.
- Set the pot over high heat. Add the meat and cook until browned on all sides.
- Reduce the heat to medium-high and add the mushrooms (ick), onion, and pepper.
- Cook, stirring constantly with a wooden spoon, until the onion is tender, about 5 minutes.
- Sprinkle with the flour and cook for 2 to 3 minutes more. Add the wine, broth, tomato paste, rosemary, bay leaf, brown sugar, and bacon.
- Stir, scraping up any browned bits from the bottom of the pot, and bring to a simmer.
- Cover the pot and transfer to the oven. (Note: I did NOT read the recipe ahead of time ::hangs head in shame:: The good news is this does just fine if you don't have an ovenproof pot. Just leave the lid on and continue on with the directions.)
- Bake for 1 1/2 hours.
- Remove the pot from the oven (or remove the lid) and add the carrots and pearl onions.
- Bake, uncovered, until the carrots and meat are tender, about 30 minutes more.
- Garnish with chopped parsley and serve.
Wake up Sleeping Beauty, er, your sous-chef.
Advise him to pay very close attention. (You may have dripped a little burgundy-goodness his way.)
Ingredients for Creamy-Dreamy Mashed Potatoes:
- kosher salt
- 2 lbs yukon gold potatoes, peeled and cut into 2" pieces
- 3/4 C heavy cream
- 2 tbsp unsalted butter
- 1/4 C milk, plus more as needed
- 1 C (2 oz.) grated white cheddar cheese
- 2 tsp grated onion, plus more as needed
- freshly ground black pepper
- Put the potatoes in a large saucepan and cover with salted water.
- Bring just to a boil over high heat. Reduce the heat to low, and simmer until the potatoes are tender when pieced with a fork, about 20 minutes. Drain the potatoes.
- Meanwhile, heat the cream, butter and the 1/4 C milk in a small saucepan over medium heat or in the microwave.
- While the potatoes are still hot, press them through a potato ricer or mash with a potato masher or large fork.
- Return the potatoes to the large saucepan and fold in the warm cream mixture, then the cheese and the 2 tsp onion.
- Season with kosher salt and pepper and more onion to taste, thinning with additional milk to the desired consistency.