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FareShare Gazette Recipes -- September 2008 - O's


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Organic Beef Stew a la Bourguignon

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* Exported from MasterCook *

Organic Beef Stew a la Bourguignon

Recipe By : Laura Klein,
Serving Size :   Preparation Time :0:00
Categories : Volume 11-09 Sep 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups red wine
1 cup olive oil
1/4 cup lemon juice
5 garlic cloves -- minced
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh marjoram

4 pounds organic beef stew meat
3 tablespoons olive oil -- or vegetable oil
1/4 pound salt pork -- cut
into 1-inch dice and blanched
1 cup leeks -- cleaned and chopped
1 cup carrots -- peeled and chopped
2 cups onions -- chopped
3 tablespoons minced garlic
Salt and pepper
1/2 cup flour
1 bottle red wine
1 cup beef stock
28 ounces canned tomatoes -- chopped, juices reserved
1 bay leaf
2 tablespoons chopped fresh thyme
1 basket pearl onions -- blanched and peeled
1/2 pound shitake mushrooms -- sliced
4 tablespoons butter
1 Wide egg noodles

Preheat oven to 350F.

To marinate beef:

Place meat in a medium size bowl and add wine, olive oil, lemon juice,
garlic and herbs. Stir to combine. Let marinate for at least two hours to

Drain meat from marinade and reserve marinade.

To make stew:

In a Dutch oven, heat the olive oil and render the salt pork until browned.
Remove from pan and set aside. Add the leeks, carrots, onions, garlic and
sauté until lightly browned. Remove from pan and set aside.

In a large mixing bowl, toss the meat with the flour and salt and pepper to
taste. Brown meat in batches in the Dutch oven and remove from pan. Deglaze
pan with red wine. Add stock, vegetables, beef and salt pork, chopped
tomatoes, reserved juices, marinade and bay leaf. Bring liquid to a simmer.
Cover the pan and braise the meat until it is fork tender, about 2 1/2 to 3

Meanwhile bring a pot of water to a boil. Blanch onions until tender.
Remove from pot and cool.

Sauté the mushrooms in butter and set aside (use the same pan to sauté the

Once the onions are cool, peel skins. Sauté onions until browned and set

Bring a large pot of water to a boil. When water comes to a rolling boil
add noodles and cook until tender.

When meat is cooked and tender, add pearl onions and mushrooms and heat
through. Adjust seasoning with salt and pepper and serve over noodles.

Chef's note: I have cooked this stew all day at 275F for 6-8 hours and it
comes out beautifully. If you decide to cook this way, add another can of
organic tomatoes and its juices and check it periodically throughout the

Note. If you follow an organic lifestyle, recommends
using certified organic ingredients, when available, in all recipes to
maximize flavors and minimize your risk of exposure to pesticides,
chemicals and preservatives.

Contributed to the FareShare Gazette by Art in response to a request;
5 September 2008.

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