Beef Bourguignonne is savory, hearty meal of tender beef with rich flavors. I’ve enjoyed it many times with friends in their homes or in a restaurant but this was my first attempt to make it at home. It was easy to make and even better to eat.
CROCK POT BEEF BOURGUIGNONNE
1 1/2 cups all-purpose flour
5 lb. beef stew meat, cut into 1-inch pieces
Salt and freshly ground pepper, to taste
1/4 cup extra-virgin olive oil
5 thick bacon slices, cut into 1-inch pieces
5 large carrots, peeled and cut into 1/2-inch pieces
2 yellow onions, sliced 1/4 inch thick
5 garlic cloves, chopped
2 bay leaves
6 fresh thyme sprigs
6 fresh flat-leaf parsley sprigs
1 lb. white button mushrooms, halved
1 bottle Pinot Noir
1 tbps. beef demi-glace
Place the flour in a large bowl. Season the beef with salt and pepper, add to the flour and stir to coat evenly. Transfer to a plate, shaking off the excess flour.
In a large sauté pan over medium-high heat, warm the olive oil until almost smoking. Working in batches, brown the beef on all sides, 5 to 7 minutes. Transfer to a slow cooker.
Add the bacon, carrots, onions and garlic to the sauté pan and cook, stirring occasionally, until just tender, about 10 minutes. Transfer to the slow cooker along with the bay leaves, thyme, parsley and mushrooms.
Off the heat, pour the wine into the sauté pan and set over medium-high heat. Whisk in the demi-glace and bring to a boil, stirring to scrape up the browned bits from the pan bottom. Add to the slow cooker, cover and cook until the meat is fork tender, 6 hours on high or 8 hours on low. Discard the bay leaves.
Transfer the beef bourguignonne to a platter and serve with steamed potatoes. Serves 10.
Czech and Slovak heritage is of great interest to me, given my Father’s family roots. Late 2020, I participated in ‘Czech & Slovak Christmas’ offered through Global Slovakia Academy. It was a wonderful class, offering education of the Slovak advent and holidays, celebrations and food.
One of the recipes shared was this Slovak Christmas Sauerkraut Soup. It is traditionally made for Christmas Eve. I was not willing to wait until next December to make the soup! The ingredients are things our ancestors would have had on hand: wild dried mushrooms, sauerkraut, smoked sausage, etc.
I love to tweek recipes and decided to add homemade egg noodles for the last hour of cooking and loved the addition. The soup was thick enough, so I chose not to add the flour and additional water. This is a hearty soup and great paired with a hearty roll or rye bread.
SLOVAK CHRISTMAS SAUERKRAUT SOUP
1 package (32 oz) sauerkraut
2 quarts chicken or beef broth
6 whole black peppercorns
4 bay leaves
2 cups of dried wild mushrooms
1 klobásaor chorizo (Note: I used Kielbasa)
½ cup pitted prunes
1 large onion chopped
3 tsp sweet paprika
2 tbsp vegetable oil
Optional: 2 tbsp plain flour and 1 cup water
Salt and pepper
Optional: I added homemade egg noodles to the soup about an hour before serving
If you are not keen on the sour flavor of the sauerkraut, you can wash it before proceeding with the recipe. However, we do recommend keeping it as it is – this is when it contains the most goodness and gives the iconic flavor and smell to the soup. Fry the onion in a large pot over medium heat. Traditionally, Christmas Eve dinner was strictly meat-free. Leave klobása out if you wish to stick with the tradition.
Place the sauerkraut, broth, peppercorns, bay leaves, salt and mushrooms into a large pot and bring to a boil. Add the sausage, prunes, and paprika. Lower the heat to gentle simmer and allow to cook for at least 2 hours. Our grandmas used to set the soup on lowest heat and keep it simmering until dinner time. It fills the entire house with quintessentially Slovak Christmas smell. (Note: I simmered the soup on low for 4 hours).
Remove the bay leaves from the soup and discard. Season to taste. Serve.
Italian Pie is a family favorite for my good buddy, Jan. She suggested I give it a whirl. I can certainly see why it’s a favorite. The crisp crust paired with the hearty meat layer and the yummy cheese layer result in a wonderful, easy meal for your family. Pair with a nice salad, French bread and you’re set!
Next time, I plan to serve it with a side of marina sauce for those that may enjoy a little extra tomato flavor with their pie. Buon appetito!
1 refrigerated pie crust
Bake a pie crust (I used Pillsbury refrigerated pie crust). Pierce unbaked crust with fork and bake for 10 minutes at 425 degrees. While the pie crust is baking, brown the meat layer:
1 pound ground chuck
1 onion, chopped
1/2 pound mushrooms, cleaned and sliced
1 teaspoon Italian seasoning
2 cloves garlic, minced
salt & pepper
Cook ground chuck, onion, mushrooms, garlic and seasonings until cooked through. Drain.
1 cup small curd cottage cheese
2 eggs, beaten
1 teaspoon Italian seasoning
garlic salt & pepper
3/4 cup shredded mozzarella cheese
Combine all cheese layer ingredients together
Pour cooked meat layer into baked crust.
Top with cheese mixture.
Sprinkle top of Italian pie with 3/4 cup shredded Parmesan cheese.
Sprinkle with dried parsley.
Place aluminum foil around the crust edge to protect from over baking.
Mother’s 1968 Morel Mushroom BountyOur Iowa farm was near a large wooded area known as Ferguson’s Timber. This timber was my Mother’s favorite place to hunt those fabulous, spring Morel Mushrooms. She would go to the timber every day she could to hunt and gather the mushrooms to cook, freeze and share with friends and family. My Mother had a keen eye for Morels and taught my sister, brother and I that Morels look like a sponge and are easy to distinguish from other mushrooms; however, she was quick to show us the poisonous ‘false morel’.
Morels are found throughout the midwest and in parts of eastern Europe. My ancestors, in Bohemia (now the Czech Republic) would have gathered these mushrooms in the old country and were probably thrilled to learn that they also grew in their new home, Iowa.
There were two primary recipes my Mother served for these small gifts from heaven:
Fried Morels: After washing and trimming the mushrooms, Mother would cut the mushrooms in half, dredge in flour and brown them in butter, adding salt and pepper. The result was a wonderful browned, crispy, savory Morel.
Scrambled Eggs with Morels: After washing and trimming the mushrooms, Mother would brown the chopped mushrooms in butter until soft then pour beaten eggs, seasoned with salt and pepper, over the mushrooms and cook until hard. The mushrooms add an earthy, wonderful flavor to ordinary scrambled eggs.
Unfortunately, Colorado is not a natural source for Morels and I have been craving Morels since my Mother became ill in the mid-1990s. She would lovingly gather and freeze Morels to cook when I would come home to visit. I was delighted to find dried Morels in our local Savory Spice Shop, www.savoryspiceshop.com.
I have saved these earthy morsels for my spring craving. Mother’s Day is approaching and it’s time to honor my Mother and this spring family ritual. Happy Mother’s Day, Mom!
The following recipe is adapted my Mother’s recipe using olive oil instead of butter and adding a pinch of Herbs de Provence. More Morels, please!
SCRAMBLED EGGS WITH MOREL MUSHROOMS
1 teaspoon olive oil
1/2-1 ounce dried Morels, reconstitute per directions (or 1-2 cups fresh Morels), chopped
4 beaten eggs
1 teaspoon water
salt & pepper to taste
pinch of Herbs de Provence
Heat olive oil in a non-stick pan. Add chopped morels and brown for 5 minutes or until cooked through/soft.
Whisk eggs with 1 teaspoon water. Add salt, pepper and herbs. Add eggs to mushrooms and cook until eggs are to your liking.