daring cooks

Boeuf Bourguignon

beef

salt

pepper

flour

red wine. Suggestions: Bourgogne, Bordeaux, Cabernet Franc, Cabernet Sauvignon,

carrot, sliced

onion,

beef stock

tomato paste

garlic

thyme leaves

bay leave

18-24 small onions, brown-braised in stock

mushrooms sautéed in butter (Champignons are perfect

parsley

In a large oven safe casserole or frying...

In a large oven safe casserole or frying pan, sauté the bacon until it's lightly brown. Remove to a large bowl with a slotted spoon. Preheat oven to 450º.

In the same casserole/pan, sauté the beef until...

In the same casserole/pan, sauté the beef until it’s golden brown. (Brown the beef in batches so it browns and doesn't steam.) Remove it to the bowl with the bacon and set aside.

In the same casserole/pan, sauté the carrot and...

In the same casserole/pan, sauté the carrot and the onion.

Return the bacon and the beef to the...

Return the bacon and the beef to the casserole. Sprinkle it with salt and pepper, then add the flour and toss.

Place the casserole/dish uncovered in the middle position...

Place the casserole/dish uncovered in the middle position of the oven for 4 minutes. (This gives the meat a lovely crust.)

Remove the casserole/dish from the oven. Stir in...

Remove the casserole/dish from the oven. Stir in the wine, stock, tomato paste, mashed garlic cloves, thyme, and bay leaf.

Bring it to simmering point on the stove....

Bring it to simmering point on the stove. Now, if you were using a frying pan, put the stew in an oven safe dish.

Cover the casserole/dish (If your dish doesn't have...

Cover the casserole/dish (If your dish doesn't have a lid, use aluminum foil and stretch it to the edges of the dish in order to minimize the loss of juices) and place it low in the oven. Adjust the heat so that the liquid simmers very slowly, it has to go on for 3-4 hours. (I cooked mine at 325º for 3 hrs.)

While the stew is cooking, prepare onions and...

While the stew is cooking, prepare onions and mushrooms. Prepare the mushrooms: Wash quarter and sauté them in 2 tablespoons butter. Keep on stirring until they’re nicely brown. Set aside. For the onions: Melt 1 tablespoon butter in a frying pan and sauté the peeled onions until golden brown. Add beef stock until they’re almost covered and simmer for 20-25 minutes, or until almost all the liquid disappears and they’re tender but keep their shape. Set aside.

When meat is tender, put the casserole on...

When meat is tender, put the casserole on the stove and add the onions and mushrooms and heat for 2-3 minutes.

Serve it in the casserole with some sprigs...

Serve it in the casserole with some sprigs of fresh parsley. Some goods sides are potatoes, noodles or rice.

Fried Polenta with Sausage Vegetable Stew

chicken sausage

olive oil (divided)

onion

chili flakes

baby spinach

28 oz can whole tomatoes

corn

salt and pepper

potatoes

water

instant polenta*

butter

parmesan (finely grated)

Polenta

Lightly grease a 9x9 baking dish with butter or cooking spray.

In a large saucepan, bring water and salt to a boil over high heat. Slowly pour polenta in to water whisking constantly until mixture thickens, about 3 minutes. Remove from heat and stir in butter and Parmesan.

Pour polenta into greased baking dish, cover with plastic wrap and chill in the refrigerator for at least 1 hour until polenta is firm.

Remove the polenta from the refrigerator and cut into triangles with a sharp knife.

In a large skillet, heat 3-4 tablespoons olive oil over high heat, until almost smoking. Fry the polenta in two batches, 4 pieces at a time, for 5 to 6 minutes per side until crispy and lightly browned. Place in 200º oven to keep warm while frying remaining pieces and cooking stew. Replenish oil before frying the next batch if necessary.

Stew

In a large skillet on medium heat, add one tablespoon of olive oil and cook chicken sausage until browned and crispy.

When the sausage is browned, add the onion and cook until the onion is soft. Add the garlic and the chili flakes. Cook the garlic for one minute.

Add the spinach and cover the skillet to wilt the spinach. Once wilted, stir in the tomatoes and corn and bring to a simmer. Simmer 10 minutes. Add salt and pepper to taste.

In a separate skillet, fry the parboiled diced potato in remaining olive oil until crispy on all sides.

Serve the fried polenta topped with the sausage stew and the crispy potatoes. Garnish with parsley if desired.

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Fried Polenta with Sausage Vegetabl...

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Boeuf Bourguignon

Fried Polenta with Sausage Vegetabl...

The most viewed daring cooks recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine