Is it stew or beef Bourdelaise?

From Daryl / Avery:

Last week's winner for the book giveaway is:

Linda R!

Congrats! I'll be in touch via email.

Look below for this week's giveaway!

I'm gearing up for the release of the next Cookbook Nook Mystery: INHERIT THE WORD. It releases next week! Have you pre-ordered?

In order to gear up for PR or writing this fun series, I start browsing cookbooks looking for recipes. I love going through cookbooks and cooking magazines.

But this week, I brought out my old trusty-dusty The Gourmet Cookbook Volume I. When I was a teen and I was really getting into cooking, my grandmother bought me this cookbook. She also bought me a subscription to Gourmet Magazine. Remember that one? Gone now, but so wonderful when I was receiving it. Filled with glorious pictures and recipes, some of which I’d make, others that I would dream about.

The recipe I’m sharing today is a go-to recipe for me. Stew. In Gourmet it’s called Ragoût de Boeuf Bordelaise (Beef Ragout Bordeaux). I'm not French. That title is just too hard for me...so, stew.

I’ve tweaked the recipe over the years. When I first was making this recipe, I didn’t eat bacon. I know, weird, right???  But I was sort of quirky during my high school years. I wanted to be skinny-skinny. I thought it mattered. Yes, I was anorexic (before people knew it was an epidemic). I am a Type-A personality; there's no doubt about it. I was lucky to survive the experience. Now I love to eat. Phew!! The recipe also called for turnips. I mean, c’mon, really? Does anyone like turnips?

So, I’ll make mention of what the original recipe calls (like bacon fat), but I’ll tell you what I used instead. Do what you will. J

No matter what, enjoy what you eat. Enjoy the experience of cooking. Have fun!

PS  This recipe would make a great dinner for the Academy Awards...coming Sunday. I hope Ellen does a great job. 

Ragoût de Boeuf Bordelaise

3 pounds beef stew cubes.

1 cup red Bordeaux (moderately priced red wine, like Gallo)

1 teaspoon salt

2 whole cloves (really important!)

1 large bay leaf

1 garlic clove, crushed

8 grinds of a peppermill

4 tablespoons oil (recipe calls for 4 slices of bacon, cooked *see below)

2-4 cups beef stock (I make sure mine is gluten-free)

1 teaspoon bouquet garni (I used Penzey’s; a mixture rosemary, thyme, basil, marjoram, sage, tarragon, dill)

2 carrots chopped into slices

12 white onions (I used 1 large yellow onion, chopped into eighths)

12 mushroom caps

12 white turnip balls (did not say how many; can be omitted, IMHO)

1 ½ cups cooked peas, if desired (I love peas, but I don’t add these)
2-3 quartered potatoes (I use red potatoes)

Directions:

Put the meat in a deep dish and add 1 cup red wine, salt, cloves, bay leaf, crushed garlic, and crushed pepper.  Stir and marinate for 1 hour in he refrigerator. Stir occasionally.

In a sauté pan, cook 4 slices of bacon, cut into small pieces, and fry them over low heat OR heat up 4 tablespoons of oil.  Drain the beef cubes, RESERVING the marinade, and add the beef to the bacon fat or oil. Sear over high heat until the meat is almost black all over.

Preheat the oven to 350 degrees F.

Transfer the meat and oil to a flameproof casserole, add the marinade and heat to boiling. Add 2-4 cups beef stock and bouqet garni. Bring to boil again and boil for 10 minutes. Lower the heat and simmer for 30 minutes. Add the vegetables (HOLD OFF ON ADDING THE MUSHROOMS). Bake the ragout, covered, in a moderate oven (350 degrees F) for 1 ¼ hours. Add mushrooms now. If desired, stir in 1 ½ cups cooked green peas. Cook for an additional 15 minutes.

Serve hot.

By the way, INHERIT THE WORD got a great review in Library Journal:

"Readers will relish the extensive cookbook suggestions, the cooking primer, and the whole foodie phenomenon. Gerber’s perky tone with a multigenerational cast makes this series a good match for Lorna Barrett (“Booktown Mystery” series) and Nancy J. Parra (“A Baker’s Treat” series)."  [High praise, indeed!]

For the book giveaway this week, leave a comment with your email included. If you tweet or share on Facebook, tell me in your comment and you'll be entered TWICE. 

I'll give you your choice of one of the Cheese Shop mysteries, including the latest DAYS OF WINE AND ROQUEFORT, or a copy of FINAL SENTENCE, the 1st in the Cookbook Nook mysteries. I'll announce the winner next week. Good luck!

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