Yes to Yummy

Tag Archive: beef

Boeuf Bourguignon

February 28, 2015 Leave your thoughts Print this page

028

This winter has been brutal for us Northeasterners. I think this month was the third coldest February on record, I believe? The combination of sub-zero temperatures, blustering winds, and piles and piles of snow has been hard both on the mind and the body, so I’m honestly happy to be kissing February goodbye.

Warm food has been an absolute necessity the past few weeks. And this Boeuf Bourguignon…well, it’ll pretty much comfort you through any amount of wintry precipitation.

048

As a self-confessed (and sometimes obnoxious) francophile, I adore a good boeuf bourguignon, otherwise known as a delicious beef stew made with bacon, tons of carrots and pearled onions, and red wine. After seeing Julie and Julia when I was in sixth grade, I pretty much forced my dad to make the infamous dish for me, and I make a habit to order it at least once every time I visit Paris.

This was the first time I actually made the dish myself, and I have to say I’m pretty pleased with the results, even though any good French chef would probably guillotine me if he discovered I used neither flour nor butter in my rendition.

040

The tricks to making a really outstanding boeuf bourguignon are to use good-quality ingredients and let all of the ingredients braise for A LONG TIME. Most recipes will suggest cooking the dish for an hour and a half or so; I’d say at least two and a half hours are needed to get the beef tender and meld all of the wonderful flavors together.

Don’t fret, though! This extra time needed only means you’ll have a few more hours to laze about and breathe in the wonderful smells. And I promise that waiting will make it taste even more delicious.

I don’t want you to get intimidated by the French name–I want you to be confident and cook this dish, because it’s really not that difficult! You won’t break a sweat and your family, friends, and cats will be impressed that you can make something so chouette.

First, you chop up your bacon into not-too-big cubes…

002

…crisp it up, then brown your stew meat…

005

…saute the veggies for a while, then add back the bacon and beef along with broth, tomato paste, and wine…

009

…and stick it where the sun don’t shine (AKA the oven) for a couple of hours before adding…*drumroll please*…

018

…THE MUSHROOMS!!!!!!!!!!!! (Can you tell I like mushrooms a lot?!)

OK, there’s enough fungus among us. Onto the actual recipe.

Print this page

Boeuf Bourguignon

I am such a Francophile sometimes, especially when it comes to French food. This is a classic dish from the Burgundy region of France, and while it sounds complicated, it’s not as hard as you might think! I made a few adaptions to lighten the dish up a bit, and I promise you won’t miss any of the butter or flour. 

In the words of Julia Child, the inspiration for this recipe,”BON APPÉTIT!”

Recipe adapted from Ina Garten

Ingredients

Prep Time 30 min
Cooking Time 2 hr 30 min
Total Time 3 hr
Yield 8 servings

8 ounces of slab bacon, roughly diced (I used beef bacon, but pork is fine too)

2 1/2 – 3 lb beef stew meat, cubed into 1-inch pieces

1 lb carrots, washed well and cut diagonally into 1/2-inch thick slices

2 large onions, sliced

2 cloves of garlic, minced

1/2 cup of cognac

3 cups of good red wine

3 cups of low-sodium beef broth

2 tablespoons of tomato paste

2 teaspoons of fresh thyme

1 tablespoon of olive oil

1 lb mushrooms, roughly sliced

1 lb frozen pearl onions

2 tablespoons of arrowroot powder + 4 tablespoons of water

Salt

Directions

Preheat the oven to 250 degrees.

Heat a Dutch oven or other large, heavy pot on the stovetop over medium heat, then add the diced bacon. Cook until most of the fat has been rendered and the bacon has been browned, about 10 minutes, then remove with a slotted spoon and transfer to a bowl.

Toss the stew meat with 1 teaspoon of salt and add half of the pieces to the remaining bacon fat in the Dutch oven. Cook until the beef has been browned, about 5-6 minutes, rotating the pieces once or twice to ensure even browning. Transfer to a medium-sized bowl, then repeat the same process with the remaining pieces.

Pour off all but about 1-2 tablespoons of the accumulated fat and add the carrots and onions. Sprinkle with a generous pinch of salt and saute until slightly softened and golden-brown, about 15 minutes, then add the garlic and cook for a minute more.

Slowly pour in the cognac and red wine. Increase the heat slightly and bring to a boil. Let cook for 3-4 minutes to burn off some of the alcohol, then stir in the beef broth, tomato paste, thyme, bacon, and stew meat pieces. Bring to a boil once more, then cover the pot with a lid and place in the preheated oven.

Cook for 2 1/2 hours, stirring every half an hour or so. You’re ready to move onto the next step when the beef and carrots are tender.

Heat the olive oil in a large saute pan over medium heat. When hot, add the mushrooms, sprinkle with a little salt, and cook until starting to brown and becoming soft, about 10 minutes. Set aside.

When the beef and vegetables are ready, add the mushrooms along with the frozen pearl onions. Cook on the stovetop over medium-low heat for 15 minutes.

In a small bowl, whisk together 1 tablespoon of the arrowroot powder with 2 tablespoons of cool water. Pour the mixture into the stew, reduce the heat to low, and stir well. If needed, whisk together the remaining tablespoon of arrowroot powder with 2 more tablespoons of cool water and add to the stew to thicken further.

Let cook over low heat until slightly thickened, about 5 minutes. Serve hot with smashed potatoes, your favorite grain, or over a bed of roasted vegetables.


046

What is your favorite comfort food when the weather gets super cold? Leave me a comment here or on Facebook and let me know!


Tags: , , , , , , , , , , , , , ,

Boeuf Bourguignon

February 15, 2015 Print this page

I am such a Francophile sometimes, especially when it comes to French food. This is a classic dish from the Burgundy region of France, and while it sounds complicated, it’s not as hard as you might think! I made a few adaptions to lighten the dish up a bit, and I promise you won’t miss any of the butter or flour. 

In the words of Julia Child, the inspiration for this recipe,”BON APPÉTIT!”

Recipe adapted from Ina Garten

Ingredients

Prep Time 30 min
Cooking Time 2 hr 30 min
Total Time 3 hr
Yield 8 servings

8 ounces of slab bacon, roughly diced (I used beef bacon, but pork is fine too)

2 1/2 – 3 lb beef stew meat, cubed into 1-inch pieces

1 lb carrots, washed well and cut diagonally into 1/2-inch thick slices

2 large onions, sliced

2 cloves of garlic, minced

1/2 cup of cognac

3 cups of good red wine

3 cups of low-sodium beef broth

2 tablespoons of tomato paste

2 teaspoons of fresh thyme

1 tablespoon of olive oil

1 lb mushrooms, roughly sliced

1 lb frozen pearl onions

2 tablespoons of arrowroot powder + 4 tablespoons of water

Salt

Directions

Preheat the oven to 250 degrees.

Heat a Dutch oven or other large, heavy pot on the stovetop over medium heat, then add the diced bacon. Cook until most of the fat has been rendered and the bacon has been browned, about 10 minutes, then remove with a slotted spoon and transfer to a bowl.

Toss the stew meat with 1 teaspoon of salt and add half of the pieces to the remaining bacon fat in the Dutch oven. Cook until the beef has been browned, about 5-6 minutes, rotating the pieces once or twice to ensure even browning. Transfer to a medium-sized bowl, then repeat the same process with the remaining pieces.

Pour off all but about 1-2 tablespoons of the accumulated fat and add the carrots and onions. Sprinkle with a generous pinch of salt and saute until slightly softened and golden-brown, about 15 minutes, then add the garlic and cook for a minute more.

Slowly pour in the cognac and red wine. Increase the heat slightly and bring to a boil. Let cook for 3-4 minutes to burn off some of the alcohol, then stir in the beef broth, tomato paste, thyme, bacon, and stew meat pieces. Bring to a boil once more, then cover the pot with a lid and place in the preheated oven.

Cook for 2 1/2 hours, stirring every half an hour or so. You’re ready to move onto the next step when the beef and carrots are tender.

Heat the olive oil in a large saute pan over medium heat. When hot, add the mushrooms, sprinkle with a little salt, and cook until starting to brown and becoming soft, about 10 minutes. Set aside.

When the beef and vegetables are ready, add the mushrooms along with the frozen pearl onions. Cook on the stovetop over medium-low heat for 15 minutes.

In a small bowl, whisk together 1 tablespoon of the arrowroot powder with 2 tablespoons of cool water. Pour the mixture into the stew, reduce the heat to low, and stir well. If needed, whisk together the remaining tablespoon of arrowroot powder with 2 more tablespoons of cool water and add to the stew to thicken further.

Let cook over low heat until slightly thickened, about 5 minutes. Serve hot with smashed potatoes, your favorite grain, or over a bed of roasted vegetables.


Tags: , , , , , , , , , , , , , ,

Beef Empanadas

June 4, 2014 Print this page

In Latin American countries, families often get together and roll these out together, so unless you have a hoard of helpful relatives, you’ll have to form the empanadas on your own. But if you’re ready to blow the socks off of your family and friends on a Sunday or rainy weeknight, you should totally make these.

Recipe adapted from here.

Ingredients

Prep Time 15 min
Cooking Time 35 min
Total Time 50 min
Yield 9 empanadas

FOR THE DOUGH:

1 cup of tapioca powder

1 1/4 cups of blanched almond flour

1 teaspoon of salt

1/2 teaspoon of baking soda

2 eggs

3 tablespoons of coconut oil, melted

FOR THE FILLING:

2 tablespoons of ghee or coconut oil

1 medium onion, chopped finely

1 large carrot, chopped finely

2 cloves of garlic, crushed

3/4 lb of ground beef

6 ounces of tomato paste

1 tablespoon of oregano

1 tablespoon of cumin

A pinch of paprika

A generous pinch of salt

FOR THE EGG WASH:

1 egg

1 teaspoon of water

A pinch of salt

Directions

FOR THE DOUGH:

In a big mixing bowl, whisk together the tapioca powder, almond flour, salt, and baking soda.

In a separate bowl, whisk together the eggs and coconut oil. Pour the wet ingredients into the dry ingredients and use a spatula to fold together. Once a homogeneous ball is formed, wrap it up in plastic wrap and let it chill in the fridge for an hour.

Meanwhile, preheat the oven to 425 degrees and line a large baking sheet with parchment paper. 

FOR THE FILLING:

Melt 2 tablespoons of ghee or coconut oil in a large skillet over medium heat. Once the fat is hot, add the onion and carrot and saute for 5 minutes.

To the onion and carrot, add the garlic, then crumble in the ground beef. Use a large spoon to break it up, then let it saute with the onion and garlic until no pink remains, about another 5 minutes.

Add in the tomato paste, oregano, cumin, paprika, and salt. Stir to incorporate, then turn the heat down to low. Cook for another 5 minutes, then remove from the heat until you roll your empanadas.

TO ASSEMBLE:

Take out the ball of dough and divide it into nine even-sized smaller balls.

Rip off two pieces of wax paper and dust them lightly with tapioca or arrowroot flour. Put one of the balls between the two sheets and use a weight, large can, or cookbook to smush it down until it’s flat. 

Remove the top layer of parchment paper and round out the edges of the dough circle with your hands.

Using a small spoon, scoop out about 1 tablespoon of the filling and put it on half of the dough circle towards the center, leaving some room on the edges to seal up the empanada.

Fold over the exposed half of the dough circle on top of the circle with the filling and use a damp fork to seal the sides and create a pretty pattern.

Repeat with the remaining dough.

Bake in the preheated oven for 10 minutes, then brush lightly with some prepared egg wash. Continue baking until golden brown and shiny on top, about 10 minutes longer.

Serve immediately with roasted or grilled vegetables, brown rice or cauliflower rice, and guacamole and salsa for dipping.


Tags: , , , , , , , , , , ,

Beef Empanadas (gluten-free, grain-free, dairy-free)

June 3, 2014 Leave your thoughts Print this page

057

Today, we’re going to be getting a little exotic. We’re also going to be getting a little beefy.

I hope you’re all right with that.

070

And this recipe was developed because of first-world grocery problems. Allow me to explain.

I had this great idea one night in the shower–savory banana splits, with grilled plantains instead of the bananas, Mexican-seasoned meatballs instead of ice cream, guacamole instead of whipped cream, and a cherry tomato on top. It was genius, I tell you, genius.

But then, I went to my local provider of plantains (a decent-sized organic market) and there were no plantains. I was heartbroken. What was a creative girl to do with good-quality ground beef? I couldn’t just make burgers, after all.

After much deliberating and brainstorming, I hit another idea and ran with it. Both my family and I are very glad I did so.

065

The filling, made from ground beef, tomato paste, onions, and herbs and seasoning is delicious on its own, but the buttery, slightly-crunchy exterior really takes the tastiness to the next level. Add some guacamole and salsa on the side and it gets EVEN. BETTER.

086

In Latin American countries, families often get together and roll these out together, so unless you have a hoard of helpful relatives, you’ll have to form the empanadas on your own. Oh well. The first couple are a little tricky, but once you get the hang of it, it’s easy!

If you’re ready to blow the socks off of your family and friends on a Sunday or rainy weeknight, let’s get started.

Recipe adapted from here.

001

In a big mixing bowl, whisk together 1 cup of tapioca powder, 1 1/4 cups of blanched almond flour, 1 teaspoon of salt, and 1/2 teaspoon of baking soda.

In a separate bowl, whisk together 2 eggs and 3 tablespoons of melted coconut oil. Pour the wet ingredients into the dry ingredients and use a spatula to fold together. Once a homogeneous ball is formed, wrap it up in plastic wrap and let it chill in the fridge for an hour.

010

Meanwhile, preheat the oven to 425 degrees and line a large baking sheet with parchment paper. Set aside.

014

Time to make the filling! Melt 2 tablespoons of ghee or coconut oil in a large skillet over medium heat and chop up a medium onion and a large carrot. Once the fat is hot, add the onion and carrot and saute for 5 minutes.

To the onion and carrot, add 2 cloves of crushed garlic, then crumble in 3/4 lb of ground beef (I always use grass-fed/organic beef from my butcher). Use a large spoon to break it up, then let it saute with the onion and garlic until no pink remains, about another 5 minutes.

016

Add in 6 ounces of tomato paste, 1 tablespoon of oregano, 1 tablespoon of cumin, a pinch of paprika, and a generous pinch of salt. Stir to incorporate, then turn the heat down to low. Cook for another 5 minutes, then remove from the heat until you roll your empanadas.

Take out the ball of dough and divide it into nine even-sized smaller balls.

023

Rip off two pieces of wax paper and dust them lightly with tapioca or arrowroot flour. Put one of the balls between the two sheets and use a weight, large can, or cookbook to smush it down until it’s flat.

028

Remove the top layer of parchment paper and round out the edges of the dough circle with your hands.

030

Using a small spoon, scoop out about 1 tablespoon of the filling and put it on half of the dough circle towards the center, leaving some room on the edges to seal up the empanada.

031

Fold over the exposed half of the dough circle on top of the circle with the filling and use a damp fork to seal the sides and create a pretty pattern.

Repeat with the remaining dough. You will have leftover filling, and that’s OK: it tastes really good with eggs for breakfast or mixed into a chopped salad for lunch or dinner.

042

Bake in the preheated oven for 10 minutes, then brush lightly with some egg wash. (Simply whisk together an egg with a teaspoon of water and a pinch of salt in a bowl.) Continue baking until golden brown and shiny on top, about 10 minutes longer.

Serve immediately with roasted or grilled vegetables, brown rice or cauliflower rice, and guacamole and salsa for dipping. Yummy heaven.

056

What is your favorite Latin American dish? Leave me a comment here or on Facebook and let me know!


Tags: , , , , , , , , , , ,

Bolognese Sauce

November 5, 2013 Print this page

One of my fall and winter dinner staples. Serve over spaghetti squash or a roasted vegetable puree.

Ingredients

Prep Time 10 min
Cooking Time 1 hr 15 min
Total Time 1 hr 25 min
Yield 6-8 servings

2 tablespoons of ghee, butter, or coconut oil

2 chopped onions

3 chopped carrots

3 chopped celery stalks

A pinch of salt

4 cloves of minced garlic

1 tablespoon of dried oregano

1 tablespoon of dried basil

1/4 lb sliced and diced speck (can be substituted with prosciutto or bacon)

1 lb ground pork

1 lb ground veal (can be substituted with beef)

3/4 cup of red wine

3/4 cup of coconut milk

12 ounces of tomato paste

3 bay leaves

 

Directions

In a large pot or dutch oven, melt the ghee, butter, or coconut oil over medium-high heat. Once the oil is glistening, add the onions, carrots, and celery stalks. Sprinkle with a pinch of salt, then saute until translucent and beginning to soften, about 7 to 8 minutes. It the veggies start browning, turn the heat down and add a little more salt so they’ll release some more water.

To the softened veggies, add the minced garlic, dried oregano, and dried basil, and saute for one or two minutes longer. Then, add in the sliced and diced speck.

After the speck has been hanging out with the veggies for a few minutes, crumble in the ground pork and ground veal. Saute until the meat is no longer pink, about 5 minutes, then add in the red wine, coconut milk,  tomato paste, and bay leaves.

Stir to combine, bring to a boil, and turn the heat down to low. Let cook with the lid on until thickened, about an hour. After the hour mark, reduce the heat to a simmer and let cook until you’re ready to serve over spaghetti squash or roasted root vegetable puree.


Tags: , , , , , , , , , , , , , , ,