It shall be this one's duty to offer recipes and menus. These will be easy to follow, and tested to be good enough that a slave would allow his Master to serve it to Master's Guests and reflect only the best of his Master.
For far worse than Master's anger is Master's disappointment.
Monday, December 8, 2014
Master Indy Slow Cooked Beef Bourguignon
classic French meal can run over $50 a person at a fancy restaurant,
and that's “al a cart”! - which means you pay extra for bread &
butter. A pretty price to pay for stew. But OH what a stew! Never
be afraid to try things that sound hard. We will take this step by
French chefs are known for having tricks to make food taste better.
We have already learned some that we will use in this dish.
beef bourguignon is made with
burgundy wine. However my Master Indy truly loves a good Pinot Noir.
Also Master favors using a slow cooker to let the flavors blend all
day long. So this version was designed for Him. It is an easy way for
you to learn to cook a fantastic holiday treat for your table.
tbs butter 3 slices bacon, cut into 1 inch pieces 2½ lbs
chuck beef cut into 3-inch cubes salt & pepper 1 lbs
carrots, sliced diagonally into 1-inch chunks
bread or Sour Dough, toasted or grilled and rubbed with garlic clove
the night before:
up the bacon into 1 inch pieces.
the beef into 3 inch pieces.
the carrots and cut into 1-inch chunks.
the mushrooms, discard the stems and slice the caps thickly.
the can of diced tomatoes.
the bacon in a heavy pan (do NOT use a non stick pan for this) till
browned and the fat has rendered. Transfer the bacon to a plate lined
with paper towels. Pour off all but a tablespoon or two of bacon fat
from the pan, reserving the rest of the grease for cooking.
the pan to medium-high heat. Cut the beef into 3 inch pieces. Pat
them dry and sprinkle with flour, salt, and pepper. When the fat is
up to temperature, add a single layer of beef pieces. Sear the meat
in batches, flipping the pieces after 1 to 3 minutes.
just want to get a nice brown on the beef. After each batch,
transfer the seared beef to a bowl. Keep adding the fat for each
batch and if needed, add butter so that each piece gets a nice brown
the meat has browned, add ½ cup of the wine to the pan and stir with
a wooden spoon to de-glaze. This will lift any of the brown bits
from the bottom of the pan and save them to provide an excellent
flavor to the dish. Pour this over the meat in the bowl.
tightly and refrigerate overnight.
out the slow cooker and spray the insides. Set on low heat.
add some remaining fat and or butter to the pan and cook the carrots
just until they start to soften.
the garlic and diced tomatoes. Cook until fragrant. 1 or 2 more
minutes. Transfer the vegetable mixture to a second bowl.
the pan clean and warm one more tablespoon of bacon grease (or
butter) over medium heat. Cook the mushrooms with ¼ teaspoon salt
until they release their liquid and the liquid has evaporated. The
mushrooms should end up a nice golden brown (about 8 to 10
minutes). Transfer the
mushrooms to a third clean bowl.
the sprigs of fresh thyme and tie them up in twine.
pour the bowl of meat and juices into the cooker. Add the mushrooms
the bundle of thyme on top and pour the rest of the bottle of wine
into the cooker.
and cook on low for 6 – 8 hours.
about a half hour to go on the cooking, remove the herb
a medium bowl mix the 4
tbs of all purpose flour
with ½ cup
of beef broth until well incorporated and pour on top. Stir
this in along with the reserved bacon pieces and pearl onions, cover
raise the heat to HIGH.
for another 20
When removing the cover and planning to serve, pour in the tbs
balsamic vinegar as the final pièce
some french bread into a warm oven and serve along side. Now much of
the wine will have cooked out, but NOT ALL! The vegetables,
especially the potatoes will be steeped in the flavor.
always, when cooking with wine, use a good one that you would drink.
Do not skimp on some cheep stuff that you would not serve to guests.
fixed some garlic roasted potatoes to go along with this fantastic
meal. What a Holiday treat for my Master Indy. How I love to serve
satisfy and restore.
nourish, support and maintain.
gratify, spoil, comfort and please,
nurture, assist, and sustain
buy slave's cookbook for a Christmas present:
Little Black Book of Indiscreet Recipes by Dan White