Yippee Aye Eh

Icon of the American west -- the Grand Canyon

I don't run a homestead, nor do I live on a ranch, and I do not reside with a Marlboro man, but when I am looking to feed a hunger crowd in the middle of a deep freeze, and a slow-cooked, stick-to-your-ribs satisfying meal is required, I turn to a woman who is everything I am not: Ree Drummond.  A self-described pioneer woman living on an Oklahoma cattle ranch with her very own Marlboro man, Ree is the author of two cookbooks and the host of a television show on the home network (which, by the way, I've never seen as I don't have cable t.v. either).  Nonetheless, her blog, The Pioneer Woman, is where I found the recipe for "Sunday Night Stew"; a perfect choice, as I was searching for a dish to make on the aforementioned very cold Sunday night, one that would serve a party of six.  Easy and delicious -- my crew expressed their lip-smacking satisfaction throughout the meal -- this recipe has found its way into my repertoire.  

  

                                       Stew with creamy potatoes                                                The veggie mix; just add the beef


If you're require something a little more sophisticated than down-home, Western grub, for a crew that is more inclined to cry their delight with a "Magnifique" rather than "Yippee aye eh," consider the recipe below.  The French take on a beef stew, this Boeuf Bourguignon was a rave hit at a dinner party I hosted, also on a deep and dark winter's night.   Either way, you are sure to please.

Boeuf Bourguignon 

         

          Ingredients:   2 slices bacon, diced

                              3 lb (1.5 kg) stewing beef, cut into 1.5-inch cubes

                              3 Tbsp vegetable oil

                              1 carrot, sliced

                              1 large onion, diced

                              3 cups red wine

                              3 cups or more beef broth

                              1 Tbsp tomato paste

                              4 large garlic cloves, smashed

                              1 bay leaf

                              1/2 tsp dried thyme

                              1 tsp salt

                              1/4 cup plus 3 or 4 Tbsp butter

                              1 lb (500 g) mushrooms

                              Salt and pepper to taste

                              3 or 4 Tbsp flour

 

           

            Un:  Fry bacon in dutch oven over medium heat until browned.  Remove from pan. 
                Reserve.  Dry beef thoroughly with paper towels.  Add 1 tablespoon oil to dutch oven
                and heat until almost smoking.  Brown as many pieces of beef as will fit in one layer,
                without crowding, turning often.  Transfer beef pieces to bowl as they are done.

          Deux:  Skim all but a spoonful of fat out of dutch oven.  Add carrots and onion, stirring and
                     tossing 3 to 4 minutes to brown lightly.  Add to reserved beef. 

          Trois:  Pour 1 cup wine into pan, scraping up brown bits.  Return beef, bacon and vegetables
                    to pan.  Add remaining wine, 3 cups broth, tomato paste and garlic.  Fold in bay leaf,
                    thyme and salt.  If there isn't enough liquid to cover beef, add more broth.

          Quatre:  Place dutch oven over medium-high heat and bring ingredients to a simmer.  Place
                       in preheated 325 F oven and bake 2.5 to 3 hours, turning meat several times. 

          Cinq:  Meanwhile, place 10-inch skillet over high heat.  Add 2 tablespoons butter and
                    1 tablespoon oil.  When foam begins to subside, add half of mushrooms.  Toss,
                    shaking pan, 4 to 5 minutes.  Season with salt and pepper.  Repeat with 2 tablespoons
                    butter, 1 tablespoon oil, remaining mushrooms, salt and pepper.  Reserve.

          Six:  When beef is fork-tender, pour contents of dutch oven into colander set over saucepan.
                  Remove bay leaf.  Return beef mixture to dutch oven.  Distribute mushrooms over beef.

          Sept:  Skim fat from broth in saucepan.  Simmer sauce 1 to 2 minutes to reduce.  In a small
                   bowl, combine 3 tablespoons each butter and flour.  Remove sauce from heat.  Whisk
                   in butter paste; return sauce to heat and bring to boil.  Sauce should thicken enough to
                   lightly coat spoon.  If too thin, repeat with another tablespoon of butter mixed with a
                   tablespoon of flour.

          Huit:  Pour over beef mixture.  Cover dutch oven and simmer 2 to 3 minutes, basting
                   ingredients several times with sauce. 

                    Makes 6 to 8 servings.
 

       

Photos D. Sleziak

Boeuf Bourguignon recipe

via Sleziak family archives; roots unknown