Cooking "outside the pot" from my New Orleans kitchen.
Tuesday, January 11, 2011
Comfy Cozy Cuisine
I love comfort food. There. I said it. I would much prefer something bubbly-hot and rib sticking to something that looks more like art you hang on the wall than dinner to put in my mouth. My brain may be all educated, and I may travel in nice circles, but my tastebuds? Definitely plain as an old shoe.
When it's cold outside, I look for any excuse to keep the oven running all day long. Makes the house all cozy and the smells bring me back to a time when my stacked afternoon schedule included really stressful things like homework, rollerskating and watching the Flintstones while my mom made dinner. Trying to give my kids those same sorts of memories.
Anywho, chilly weather calls for hearty fare and so, today I'm cooking Beef Bourguignyat - kinda like my own white-trash version of Julia's famous beef stew. Let's get cookin'.
BEEF BOURGUIGNYAT (GLUTEN FREE)
4 lbs eye of round roast cut into 1-2 inch cubes
1.5 cups brown rice "bread" crumbs (or your favorite bread crumbs if you're not gluten free)
2 tbsp seasoning powder ( I like Cavendar's Greek)
1 tbsp dried rosemary
1 tsp dried thyme
1 bay leaf
6 dashes of Lea & Perrin's worcestershire sauce
1 cup of wine
4 cups of water
1/2 can or Rotelle tomatoes
4 cups of mixed stew veggies: carrots, pearl onions, celery, potatoes
Preheat oven to 325 degrees
Rinse the whole eye of round roast. Cut into 1-2 inch cubes. Place rice (or bread) crumbs and dry seasoning in a plastic storage bad. Add cubes of meat and toss to coat - may have to do this in batches.
Cover bottom of a large, heavy-bottomed, oven-proof pot with olive oil. Add cubes of meat and fry them down over medium heat, turning frequently to get 'browning' on the majority of pieces. Add dashes of Lea & Perrin, wine and water. Now add the mixed veggies, Rotelle tomatoes, thyme and bay leaf. Stir the whole mix. Turn up the flame till it just starts to boil.
Cover the pot and place in the oven on middle rack. Bake at 325 for app. 4 hours. Check every hour to see if it needs more liquid. Can serve over rice. A nice glass of red wine would sure 'hit the spot' too! And don't forget bread (check the archive for my gluten free bread machine loaf) to sop up all that delicious sauce!
Suggested dinner attire: sweatsuit and fuzzy slippers. Enjoy!