Boeuf Three Ways

I have submitted book 2 to the publisher. It is called, "When Skies Wuz Fair and Blue" and it holds more adventures for Samantha and James, and we will learn more about James. There are many steps to get through before I will have a book in hand and getting it done by Christmas is going to be a stretch. I will keep you posted.

Boeuf Ala Bourguignonne

This savory combination of beef, herbs, carrots, and onions is an irresistible stew that can be served for an everyday supper or saved for a special holiday meal. It was a staple of older Boulder restaurants, including the Gold Hill Inn, when I was growing up. It is best served with buttery garlic mashed potatoes to sop up the red wine gravy. The carrots and onions take on the wine color but keep their sweet flavor. I like the mushrooms quartered to keep the texture prominent in the dish, and being a big mushroom fan, I don’t stop at 8. Feel free to add as many as you want.

Cook 2 Cups salt pork or thick bacon in a heavy skillet until golden brown. Remove and set on a paper towel. Save the fat!

Season 4-5 pounds of lean chuck roast cut into 1-inch cubes with salt and pepper and brown in the salt pork fat.

Add 10 carrots cut into 1-inch pieces and cook until the carrots take on color (brown).

Drain off the fat.

Add 2 crushed cloves of garlic, 3 onions (quartered), 3 Cups of red wine, and enough beef stock to cover the meat.

Tie together 8 sprigs of parsley, 4 sprigs of green celery tops, 3 large bay leaves, and 1 sprig of thyme and add to the pot.

Bring to a boil; cover and let simmer (braise) until the meat is tender, at least 1 hour, but it may take longer depending on the meat. Remove herbs.

Thicken with a flour and water slurry, or your favorite roux, to your desired thickness. Cook flour for at least 2 minutes when thickening.

In the meantime, sauté 8+ mushrooms, quartered, in 2 Tbs butter. Serve on top of the beef along with the salt pork and garnish with fresh chopped parsley.

Serves 6-8

I have included Boeuf Au Raiford and Beef Carbonnade which are not in the books but are favorites at the Gold Hill Inn. Both are delicious with wide, buttered noodles or mashed potatoes.

Beef Carbonnade

Dredge 1-inch cubes of beef chuck roast (2 pounds) in seasoned flour (salt and pepper).

Cook 6 sliced onions in ¼ Cup oil until tender. Remove the onions and set aside.

Add the meat and brown. Return the onions and add 1+ clove of chopped garlic, one 12 oz bottle of good brown beer, 1 Tbs chopped parsley, ¼ tsp Thyme. and 1 bay leaf.

Cover and braise over low heat until meat is tender; at least one hour but don’t be afraid to go another hour.

Thicken with a water and four slurry or your favorite roux. Cook the flour for at least 2 minutes when thickening.

Serves 4

Boeuf Au Raiford

Slice 2 pounds of chuck steak into 1-inch cubes. In a deep roster pan, brown in butter with salt and pepper to taste.

Season with 1 TBL Curry Powder, 2 TBL Ground Ginger.

Add 2 Cups of beef stock and ¼ Cup of white wine.

Cover and braise on the top of the stove for 2-3 hours until tender.

Thicken with a water and flour slurry or your favorite roux. Cook the flour for at least 2 minutes when thickening. 

Serve with a sour cream and horseradish sauce. This sauce is completely up to your taste, so add more horseradish to the sour cream if you are a fan of horseradish.

Serves 4