Pan-Seared Cod Filet with Tomato, Corn and Basil Couscous

at mimi's table pan seared cod with veggie couscous

 

Bursting with fresh flavors from a summer garden, Pan-Seared Cod Filet with tomatoes, corn, and basil-infused Israeli couscous will become a fabulous, flavorful favorite in your quick fix menu rotation.

Fresh seafood, like these cod filets, is quick and easy to prepare. Almost any thick, white, flaky fish filet will cook in the blink of an eye. I’ve found cod filets to be very budget-friendly. Flavorful and meaty, this cod filet is the centerpiece of the dish, nestled on top of a bed of Israeli couscous mixed with a variety of fresh and healthy summer vegetables and herbs. Lots of clean flavors.

Have you ever used Israeli couscous? It is substantially larger than regular couscous. I love its chewy, pearly mouth feel. In fact, some packers actually call it “pearl” couscous. Israeli couscous cooks quicker than rice, about 10 minutes from start to finish. I like to cook mine in chicken stock, but water or beef stock would work, too.

 

at mimi's table retrowoman3Israeli Couscous, Giant Couscous, Pearl Couscous

Israeli couscous came onto the culinary scene in the 1950s. It’s actually pasta – don’t mistake it for quinoa – made with semolina and water. Israeli couscous was introduced by then Prime Minister David Ben Gurion to feed the influx of immigrants coming to Israel. It comes in regular form and you can find whole-wheat versions as well or tri-colored where tomato and peas lend color to the finished product. And couscous can be served cold or at room temperature, like in a salad, or warm just like any starchy side.  Master Class Articles “What Is Israeli Couscous?”

I use Israeli couscous in another recipe Shrimp and Scallop Stew with Israeli Pilaf.
A great recipe from Martha Stewart’s kitchen. I like to use Bob’s Red Mill brand that comes as traditional and tri-color. But any commercially available Israeli couscous will do. Common
Mediterranean couscous looks almost like polenta or coarsely ground cornmeal, so you’ll easily notice the difference.

A Tip for Searing Fish Filets

I always, always blot any sort of seafood folded in between layers of paper toweling. You want the seafood patted as dry as possible in order to get it ready for a nice sear. If you don’t, there’s too much water in the fish and the filets will steam rather than brown. I do this with shrimp or scallops, too, whether the seafood is fresh or frozen. This step is especially important if you want to dredge, bread, and fry seafood, or else the coating won’t stick to the meat and the dredge or batter will fall away as it’s fried and there goes your beautiful breading burning at the bottom of the fryer. The goal here is for a well-prepared fish that will have a nice brown crust, but a moist flaky inside whether it’s seared or fried – just the way you want it. So, how hot should the pan be? I’ve found somewhere between medium and medium-high is best – not too hot. I like to warm my cast iron skillet for 5 minutes or so to make sure the skillet is properly pre-heated.

An Ode to Basil

I love, unabashedly love, basil – probably not an ode, but it’s the best I’ve got. Every summer I grow a big potful on my front porch. I run my fingers through the leaves just to come at mimi's table tasty icons basilaway with one of the best culinary smells of summer. Some like to use oregano or rosemary or thyme – my go-to is always basil. I prefer the distinctive almost anise-like taste and smell – fresh or dried – to just about any other herb. Personally, I think thyme is over-rated. Parsley is just so, well, bland. I can’t imagine making any pesto with parsley – not my thing. Of course, basil in spaghetti sauce is a must. And my mother used to roast a rump roast in an oven-baking baking bag simply seasoned with salt, pepper, and dried basil mixed with a can of tomato soup – out-of-this-world gravy to pour over mashed potatoes! Basil simply makes me happy.

I just got a motherload of fresh pine nuts delivered to me by my friend, Cindy, from Nut-tos in West Seneca, NY.? Nut-tos is a beloved roasted nut distributor in the Buffalo area. You know what I’ve been dreaming about – PESTO!

at mimi's table seared cod filet with tomato basil infused Israeli couscous

Three basil plants in a 14″ pot. I moved the plant to a semi-sunny area of my garden in August, and out of the stressful heat of the late summer sunshine. My plant really likes its new location – big healthy leaves of goodness.

 

So, while I’m high on basil, let’s look at why it’s such a healthy herb. Basil is a powerful antioxidant. It’s a good source of magnesium which promotes good blood flow, is high in Vitamin A for good eyesight, and has been shown to be a good anti-inflammatory. As part of an aromatherapy routine, basil is beneficial to relieve tension, melancholy, depression and mental fatigue. Gee, no wonder I’m so head-over-heels in love with basil. Maybe it’s what my body craves – along with chocolate, wine, and anything in a pie crust.

 

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Yield: 4

Pan-Seared Cod Filet with Tomato, Corn and Basil Couscous

Pan-Seared Cod Filet with Tomato, Corn and Basil Couscous

Bursting with fresh flavors from a summer garden, Pan-Seared Cod Filet with Tomatoes, Corn, and Basil-infused Israeli couscous will become a fabulous, flavorful favorite in your quick fix summer-time menu rotation. Delicious and so easy and quick to prepare!

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 2 lbs thick cod filets, fresh or frozen and thawed, cut into 4 equat portions
  • 2 Tablespoons olive oil
  • 2 cups Israeli couscous
  • 21/2 cups of chicken stock or water
  • 1 pint cherry tomatoes, cut in half
  • 3-4 ears of fresh corn, steamed and cut from the cob; or 2 cups frozen corn
  • 1/2 - 1 cup fresh basil, shredded into pieces or julienned
  • 1/2 cup toasted pine nuts or toasted slivered almonds
  • Salt & Pepper

Instructions

  1. Line a baking sheet with paper toweling. Place the fish on top, and use more paper toweling to pat dry the fish surface. Spray the filets lightly with cooking spray. Sprinkle with salt & pepper. Turn the fish over and repeat.
  2. Start the couscous. In a 3-quart pot, add chicken stock or water, and couscous. Over medium-high heat, bring to a boil, then immeiately reduce to a simmer. Cover and simmer for 10 minutes. Once done, fluff with a fork, cover, and set aside.
  3. In a 12" cast iron skillet, heat the olive oil over medium-high heat. Place the filets in the hot skillet. Sear for 5 minutes per side. Be sure not to crowd the skillet - you may have to cook in 2 batches. You want to sear the fish, not steam it. Each side should form a nice lightly-browned crust. Remove cooked filets to a plate, cover lightly with aluminum foil, and set aside.
  4. Add pine nuts or almonds to the hot skillet. Pan toast, stirring frequently, until the nuts are lightly browned. Remove to a plate and set aside.
  5. In the same skillet, reduce heat to medium or medium-low add the couscous, tomatoes, corn, and nuts. Toss gently until everything is well combined. Add basil and toss. Check seasoning.
  6. To Assemble the Dish: Place one cup of the warm couscous mixture in the middle of a plate. Top with one cod filet. Sprinkle the fish with fresh lemon juice. Serve.

Notes

Cod filets come in all shapes and sizes. Prefer the thicker filet sections for this recipe. The flatter parts of the filet are excellent for making fish & chips.
Toasted garlic bread would be a great side or any tossed salad.


 

Summertime Tomato, Avocado, Roasted Corn, Basil Pasta Salad

at mimis table summertime tomato roasted corn avocado pasta salad

 

Summertime Tomato, Avocado, Roasted Corn, Basil Pasta Salad is a salad bowl to behold! This salad is the perfect side or main dish for the height of summer’s flavorful bounty. In August, we can find all these ingredients readily available at the height of their freshness. This is what summer eating is all about, without a doubt!

My inspiration for this recipe came from Teighan Gerard, the spirited, adventurous, creative energy behind Half Baked Harvest. I’ve followed Teighan for several years now, and subscribe to her blog. Every Sunday she emails her subscribers her “Nine Favorite Things” post. There are even more great photos in the post of her family, her home in Colorado which is a converted barn.  When I need a pick me up, I saunter on up to her blog and allow my eyes and brain to rest.  Her food photography is absolutely stunning. This is one talented and down-to-earth young woman.   Here’s a link to Teighan’s fabulous pasta recipe.

This is such a cinch to quickly put together, especially during these last sultry summer days.  I had fresh ears of corn that I grilled in their husks. A lovely pint of fresh sweet cherry tomatoes. An avocado that had to be eaten – such a chore! A hunk of the sharpest cheddar cheese in the refrigerator. My basil produced very well this season, so I grabbed a bunch of that, too.

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I think when you approach recipes like this one, feel free to transform it into anything you wish or have on hand. Here are a couple of change-ups you might enjoy:

  • A Tex-Mex version with a can of drained black beans, corn, tomatoes, avocado, and cilantro with a dressing made with olive oil, lime juice, a squirt of sriracha mixed with a sprinkling of cumin;
  • A French-inspired version made with a couple of drained cans of tuna, chopped cornichons, finely diced red onion, and capers with a lemon/mayo/thyme based dressing;
  • Add a cup or two of diced cooked chicken to the original recipe for a great dinner salad.

 

Any way you decide, you’ll have a fabulous summer side or main dish salad.

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Yield: 4-6 servings

Summertime Tomato, Avocado, Roasted Corn, Basil Pasta Salad

Summertime Tomato, Avocado, Roasted Corn, Basil Pasta Salad

The perfect salad for the last sultry days of summer. All ingredients are at their peak flavor. You'll have a nice side dish in no time at all!

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 lb rotini or Gemelli pasta
  • 1 cup fresh basil, roughly chopped
  • 1 cup sharp cheddar cheese, shredded
  • 1/3 cup olive oil
  • 1/4 cup grated parmesan or pecorino cheese
  • 2-3 Tablespoons fresh-squeezed lemon juice
  • 1 teaspoon dijon mustard
  • 1 Tablespoon fresh chives, chopped
  • Pinch crushed red pepper flakes
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 4 ears fresh corn, steamed or grilled in their husks.
  • 2 cups or 1-pint cherry tomatoes, cut in half
  • 1 avocado, diced

Instructions

  1. Cook the pasta according to package directions for al dente pasta.
  2. While the pot of water is coming to a boil, start to make the salad dressing and prepare the vegetables.
  3. In the bottom of a large salad bowl, mix together dressing ingredients: olive oil, parmesan or pecorino cheese, lemon juice, dijon mustard, red pepper flakes, salt and ground pepper. Whisk together until well combined and the dressing thickens a little. (Or put dressing ingredients in a pint canning jar and shake until mixed and slightly thickened.)
  4. Add the chives to the dressing and whisk until distributed. Set salad bowl aside.
  5. Cut corn kernels from the cob, set aside.
  6. Cut tomatoes in half, set aside.
  7. Dice avocado set aside.
  8. Drain the cooked pasta and run under cool water to stop cooking. Shake the colander to release more water.
  9. Add pasta to the salad bowl with dressing. Toss until dressing evenly coats the pasta.
  10. Top pasta with corn, tomatoes, avocado, cheese, and basil. Toss until well combined.
  11. Check for seasoning and serve!

Notes

I added more salt and pepper to the dressing. I added 1 teaspoon dijon mustard. If you have leftover cooked chicken, dice the meat and add to the salad for more of a dinner salad.


 

 

 

Easy Crustless Taco Pie – Gluten Free, Low Carb, Keto-Friendly!

at mimi's table easy crustless taco pie 1

 

A Win-Win Recipe

We all need a quick and easy meal like this one in our arsenal. And everyone likely has a pantry and freezer with the ingredient staples on hand. Easy Crustless Taco Pie is not only delicious but gluten-free, low carb and keto-friendly. And did I mention this taco pie is kid-friendly, too? A win-win in my book of tricks.

There’s nothing special that you need. Ground beef or ground turkey, eggs, cheddar cheese, taco seasoning are the staples here.

Serve with a dollop of full-fat sour cream (keto-friendly), guacamole, spicy salsa and a simple shredded lettuce salad on the side with diced tomatoes.

 

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Here’s a tip!  I like to buy ground beef in multi-pound packages from a big box store. The meat is usually leaner, 85-15% fat and I find it is cheaper per pound than buying ground meat in the grocery. When you make this recipe, why not brown 2-3 pounds at a time. Then separate the cooked meat into equal portions, load a freezer bag or two and store in the freezer. You’ll have cooked ground meat at the ready for another recipe Sloppy Joe’s or quick meat spaghetti sauce or tacos. Looking for even leaner meat? Use ground turkey instead. I’ve found ground turkey may be substituted for ground beef in most recipes.

 

I had to share this recipe if only to show the beautiful rise from the eggs. Yes, the dish deflates a little while it cools. But look! Isn’t it pretty out of the oven?

at mimi's table crustless taco pie gluten-free low carb high rise

 

You’re happy! Your kids are happy! Everyone’s happy!

 

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Yield: 4

Quick and Easy, Crustless Taco Pie - Gluten Free & Low Carb!

Quick and Easy, Crustless Taco Pie - Gluten Free & Low Carb!

We all need a quick, simple, and easy meal like this one in our arsenal. And everyone likely has a pantry and freezer with the ingredient staples on hand. Quick and Easy Crustless Taco Pie is not only delicious but gluten-free and low carb. And did I mention kid friendly? A win-win in my book of tricks.

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Ingredients

In a small bowl combine:

  • 2 Tablespoons chili powder
  • 1 Tablespoon paprika
  • 1 Tablespoon kosher salt
  • 1 Tablespoon ground black pepper
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 Mexican oregano
  • 1/4 - 1/2 cayenne pepper, if desired

For Meat Filling

  • 1 pound ground beef or turkey
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 Tablespoons taco seasoning, above
  • 6 large eggs
  • 1 cup heavy cream or half-n-half
  • 4-6 oz shredded cheddar cheese, or Monterey Jack, or Monterey Pepper Jack depending on your pepper heat

Instructions

    Taco Pie Assembly

    1. Preheat oven to 350F degrees.
    2. Spray 9" pie dish with cooking spray. Set aside.
    3. In a 12" skillet, brown ground meat over medium-high heat until cooked through and no pink is showing.
    4. Add diced onion and minced garlic. Saute for 1 minute.
    5. Add 3 Tablespoons (or one package) of taco seasoning to the browned meat. Continue to cook for 2 minutes until the mix becomes fragrant.
    6. Spread the meat filling into the prepared pie dish.
    7. In a large bowl, whisk the eggs, cream or half-n-half. Pour slowly over meat mixture in the pie pan.
    8. Sprinkle with shredded cheese. Bake for 30 minutes or until the center has nicely risen and begins to brown. 30-40 minutes.
    9. Remove taco pie to a cooling rack for 5 minutes. Cut into wedges and serve with accompaniments, if desired.

     

     

    Orange Shrimp with Broccoli and Garlic

    at mimi's table orange shrimp broccoli garlic asian quick dish

    Orange Shrimp with Broccoli and Garlic is one of my favorite types of dishes. Crushed red pepper, orange zest, and garlic lend the simple sauce a bright delicious bite. And it’s so quick and easy! Orange Shrimp any time of the year but is a fabulous dish when your schedule is tight and fast food is not an option. You know, like during the holidays!

    I always have a pound or two of raw shrimp (21-25 count) in the freezer. It’s handy for lots of quick meals like Shrimp Tacos or Shrimp Scampi or Shrimp and Grits. Frozen shrimp don’t take long to defrost, either. Measure out what you need for your recipe. I use a scale for an accurate amount. Then I put them in a colander in the sink and run cool water over them until the shrimp are ready. I also use raw shrimp rather than cooked frozen ones, because raw shrimp will absorb all the lovely flavors either as they’re marinated or as you cook them. Garlic and lemon are two of my favorites, but you could use coriander, red pepper flakes, cumin or curry. Seriously delicious!

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     Here are a couple of things to remember when cooking raw shrimp:

    • Rinse shrimp after the shells and tails are removed. Remove the black vein at the top. Most frozen packed shrimp come deveined, but it’s a good idea to check anyway.
    • Once rinsed, place shrimp on a baking sheet lined with paper toweling. Use another layer to pat dry the top. Shrimp should be dried off to get a proper sear.
    • Don’t overcook your shrimp! It’s easy to do. Place shrimp in a hot pan with a little olive oil. As soon as they become translucent, turn them over to cook the other side. Really, 2-3 minutes per side is more than enough. You want a nice crunchy bite, not a rubbery one. It’s a texture thing.

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    Yield: 4

    Orange Shrimp with Broccoli and Garlic

    Orange Shrimp with Broccoli and Garlic

    Quick and light, Orange Shrimp with Broccoli and Garlic is perfect for an easy and informal dinner with a little citrus and spice. Yummy!

    Ingredients

    • 1 1/2 pound shrimp (21-25 count) peeled, deveined, and rinsed under cool water
    • 3-4 cups fresh broccoli, separated into florets
    • 2-3 Tablespoons olive oil
    • 1-2 garlic cloves, peeled and minced
    • 1 cup orange juice, freshly squeezed
    • 2 Tablespoons soy sauce
    • 1 1/2 Tablespoon granulated sugar
    • Zest of one orange
    • 1/2 - 1 teaspoon crushed red pepper flakes, depending on how much spice you want, or leave it out
    • 1 teaspoon cornstarch
    • Sliced green onion for garnish
    • Sesame seeds for garnish
    • 3 cups Jasmine rice, cooked according to package directions

    Instructions

    1. Line a sheet pan with a couple of layers of paper toweling. Place shrimp on the toweling in a single layer. Take another sheet of paper toweling and pat the shrimp dry. Sprinkle with salt and pepper. Set aside
    2. Heat a large skillet over medium-high heat. Add 1 Tablespoon olive oil into the skillet. Add broccoli florets for 3-5 minutes until broccoli is tender. Remove broccoli from the skillet into a bowl or plate and set aside.
    3. Use the same skillet and heat over medium-high heat. Add 1 Tablespoon olive oil. Add minced garlic and let sizzle for 30 seconds or until garlic becomes fragrant. Add red pepper flakes, if using. Place shrimp in the skillet in a single layer. (You may have to cook in 2 batches.)
    4. As soon as the shrimp becomes translucent, flip over the cook the other side. Total cooking time is 2-3 minutes per side, at most. Remove cooked shrimp and garlic, pepper flakes to bowl/plate with the broccoli.
    5. Return the skillet to the stove. Add orange juice, sugar, and soy sauce. Bring to a boil and reduce until slightly thickened.
    6. Mix 1 teaspoon cornstarch with 2 teaspoons cold water. Add to skillet and continue to cook for 1-2 minutes until the sauce becomes shiny. Add orange zest.
    7. Pour finished sauce over shrimp and broccoli. Garnish with sliced green onions and sprinkle with sesame seeds. Serve over cooked hot rice.

     

     

    Beef Bourguignon

    at mimis table beef bourguignon ina garten

    Starting with this recipe for Ina Garten’s Beef Bourguignon, I decided to create a new category I call Bucketlist. Mimi’s Bucketlist is a place for all the wonderful recipes I’ve collected over the years but never had the time or courage to try. This Mimi is retired so little time is no excuse. Now, I have to muster up the courage.

    “This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!”
    Julia Child, “My Life in France”

    Boeuf Bourguignon  If you’ve ever watched the Nora Ephron film “Julie & Julia” you’ll remember the classic French stew that inspired Julie Powell to author her successful blog “The Julie/Julia Project: Nobody here but us servantless American cooks…” 

    I remember attempting this recipe once when I was in high school. I was a member of the French Club and our sponsors took us to the Chez Paul restaurant in Chicago. Tres chic. I ordered Duck L’Orange. Turtle soup sounded disgusting. I don’t remember what prompted me to try Beef Bourguignon in my mother’s humble kitchen or who’s recipe I used, but I do remember desperately wanting to try a dish that would reflect my newly acquired sophisticated side. And to cook with wine! It’s beef stew, right? How hard could it be? Well, my father liked it. He loved me. My early dish was an early failure, but I grew to learn to appreciate technique and to follow a recipe. There’s so much to learn from really good cooks. I know and have known several.

    I carefully reviewed several recipes over time comparing them with Julia Child’s recipe in Mastering the Art of French Cooking. I settled on Ina Garten’s because it was easier. OMG, it was delicious! According to Julia, the stew only gets better a day later as the flavors mellow. Yep!

    Ina flames her cooked vegetables with cognac before adding the meat. I’m sure it lends a great rich flavor. But when a pint of cognac was $35 at the grocery, I decided to skip that part.

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    I’ve thought about doing this in a crockpot but am voting against it. I don’t think the liquid will cook down and thicken as well. And I’m not sure about an Instsapot because I’m not an Instapot fan. But, if any of you try it and decide otherwise, I’d love to hear from you with your results.

    Get out your Dutch oven and let’s make some!

    “Carefully done and perfectly flavored, it is certainly one of the most delicious beef dishes concocted by man.” Julia Child, Mastering the Art of French Cooking. Couldn’t agree more.

    at mimi's table beef bourguignon ina garten 2

    I bought a 2.5 lb chuck roast and cut it into cubes. I imagine you could use stew meat, but the chuck roast has more fat and renders down to tasty tender chunks while cooking in the oven. Pat the meat dry with paper towels and sprinkle with salt and pepper. Set aside.

    at mimi's table beef bourguignon ina garten 1

    In a heavy 5-6 quart dutch oven over medium heat, brown the bacon until the fat renders and the bits are nicely browned. Remove with a slotted spoon to a plate. Set aside. I used three slices of bacon and added 2 Tablespoons olive oil to make sure there was enough fat to brown the beef. (Ina calls for 1/2 pound of bacon. Julia used a 6-ounce chunk of bacon that she cut into lardons and boiled. Hmmm) Add the beef cubes in a single layer to the pot. Once the cubes are browned on all sides, remove them to the plate with the bacon. Repeat with another batch of meat until it’s all browned.

    at mimi's table beef bourguignon ina garten 3

    See all the beautiful brown bits in the bottom of the pot? Wow – that’s serious flavor!

    Add onions to the pot. Toss so they’re covered with fat.

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    Add the carrots, 2 teaspoons salt and 1-2 teaspoons black pepper. Toss to distribute.
    Cook over medium heat for 10-15 minutes until the onions are just browned.
    Add garlic, stir, and cook for one minute longer or until the garlic becomes fragrant.

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    Add the meat, bacon and all the juices into the pot.
    Add one bottle of red wine. I used pinot noir.
    Add enough beef stock to just cover the meat.
    Add thyme and/or a bay leaf.
    Add 2 Tablespoons tomato paste.
    Stir everything together and bring to a simmer.
    Put on a tight-fitting lid. Place covered Dutch oven in a 250°F oven for 1 1/2 hours.
    Enjoy the smells coming from the oven!

    In the meantime . . . make a Beurre manié

    at mimi's table beef bourguignon ina garten 6

    Beurre manié is a fancy French name for butter kneaded with flour to be used as a soup or stew thickener. I’ve used this for years in soups, stews, even sauerkraut, and it works pretty well. Mash room temperature butter with flour, one Tablespoon at a time, until you have this lovely paste. When the beef bourguignon comes out of the oven, add the beurre manié and stir to incorporate.

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    Also – brown mushrooms in butter. Set aside.

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    To Finish: Remove the pot from the oven to the stovetop. Take off the lid.
    Add beurre manié. Stir to incorporate.
    Add pearl onions and mushrooms to the pot. Stir.
    Bring to a boil, reduce to simmer for 15 minutes. Serve!
    I served mine alongside mashed potatoes, but you could substitute egg noodles or rice. Julia suggests boiled potatoes, buttered peas, or a green salad.
    Ina serves hers on larges slices of toasted country or sourdough bread smeared with a fresh garlic clove. Kind of like a bruschetta.
    I served warm thick slices of French bread for dunking. The sauce invites it.

    Bon Appetit!

     

    Beef Bourguignon
     
    Prep time
    Cook time
    Total time
     
    "Carefully done and perfectly flavored, it is one of the most delicious beef dishes concocted by man." Julia Child, Mastering the Art of French Cooking I agree!
    Author:
    Recipe type: Main Dish
    Cuisine: French
    Serves: 6 servings
    Ingredients
    • ¼ lb sliced bacon cut into strips
    • 2 Tablespoons olive oil
    • 2½ - 3 pounds chuck roast, but into 2" cubes
    • 1 pound carrots, cut diagonally into 1-inch chunks
    • 2 onions, sliced
    • 2 cloves garlic, minced
    • 1 750ml bottle full-bodied red wine, pinot noir or burgundy
    • 2 cups beef broth
    • 1 Tablespoon tomato paste
    • ½ teaspoon dried thyme leaves
    • 1 bay leaf (optional)
    • 4 Tablespoons butter, room temperature
    • 3 Tablespoons flour
    • 12 oz package frozen onions
    • 1 pound mushrooms thickly sliced or quartered
    Instructions
    1. Preheat oven to 250F degrees
    2. Cut chuck roast into 2" chunks. Place on baking sheet, pat dry with paper towels, and sprinkle with salt and pepper. Set aside.
    3. In a heavy 5-6 quart Dutch oven over medium heat, add 2 Tablespoons olive oil and bacon. Cook until fat is rendered and bacon is browned. Use a slotted spoon to remove crisp bacon to a plate.
    4. Add 2 Tablespoons olive oil to the pot. In a single layer, add the beef cubes. Brown the meat on all sides. Cook in 2-3 batches until all the beef is cooked. Remove meat to the plate with bacon.
    5. Add carrots and onions, one Tablespoon salt, and two teaspoons of black pepper to the pot. Stir and cook for 10-15 minutes until the onions are lightly browned.
    6. Add garlic. Cook for one minute or until the garlic becomes fragrant
    7. Put the beef, bacon and juices into the pot.
    8. Add the bottle of red wine and beef stock.
    9. Add the tomato paste and thyme and/or bay leaf.
    10. Stir. Bring to a simmer. Place in oven for 1½ hours or until the meat and carrots are tender.
    11. While the stew is cooking, mash 2 Tablespoons of butter together with 3 Tablespoons of flour - one Tablespoon at a time - to form a paste. Saute mushrooms in two Tablespoons butter until browned.
    12. Remove stew from oven. Add butter/flour paste and mushrooms. Stir. Bring to a boil. Reduce to a simmer and continue to cook, uncovered, on the stovetop for 15 minutes.
    13. Ladle into bowls. Sprinkle with chopped parsley, if desired.
    Notes
    Serve with mashed potatoes, buttered noodles, boiled potatoes, buttered peas or a green salad. Warm crusty Frech bread is also great to soak up all the stew juices. Ina Garten toasts country or sourdough bread, rubs a garlic clove over the warm toasts, and serves the stew ladled over the bread.