beef bourguignon
Ingredients
1/4 cup all purpose flour2 pounds 1 1/2-inch pieces beef stew meat
7 tablespoons butter
1/4 cup brandy
2 cups Burgundy or other dry red wine
2 cups canned beef broth
6 fresh thyme sprigs
4 large garlic cloves, chopped
3 bay leaves
1/2 teaspoon dried oregano
1 large onion, cut into 12 wedges
4 carrots, peeled, cut into 2-inch lengths
4 celery stalks, cut into 2-inch lengths
1 1/2 pounds red-skinned potatoes, peeled, quartered
1/2 pound mushrooms
Generous pinch of ground nutmeg
Preparation
Place flour in large bowl. Season with salt and pepper. Add beef to flour and toss to coat. Melt 2 tablespoons butter in heavy Dutch oven over high heat. Working in batches, add beef to pot and sauté until brown on all sides, about 5 minutes per batch. Return all meat to pot. Add brandy; boil until almost evaporated, about 2 minutes. Add wine, broth, thyme, garlic, bay leaves and oregano. Cover; simmer until beef is almost tender, about 1 hour.Meanwhile, melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add onion; sauté until brown, about 6 minutes. Using slotted spoon, transfer to large bowl Melt 1 tablespoon butter in same skillet. Add carrots and celery; sauté until golden, about 6 minutes. Using slotted spoon transfer to bowl with onions. Melt 2 tablespoons butter in same skillet. Add potatoes; sauté until brown on all sides, about 5 minutes. Using slotted spoon, transfer to bowl with other vegetables. Melt 1 tablespoon butter in same skillet. Add mushrooms; sauté until brown on all sides, about 5 minutes. Using slotted spoon, transfer to bowl.
Add vegetables to pot with beef. Add nutmeg. Cover pot; simmer 45 minutes. Uncover pot and boil liquid until thickened to sauce consistency, about 7 minutes.
Poulet Chasseur
Chicken cooked with Vermouth and tomatoes recipe
to serve 6
1.5 - 2kg [ 3 - 4 lb ] chicken
3 shallots
6 small onions roughly chopped
50g [2oz ] butter
2 tablespoons olive oil
75mls [ 3flozs ] dry vermouth or dry white wine
salt and pepper
1 bouquet garni
1 bay leaf
225g [ 8ozs ] tinned tomatoes
225g [ 8ozs ] button mushrooms
1 tablespoon chopped parsley
Cut the chicken into 10 to 12 pieces including cutting legs in half and breast into 4 .
Peel and finely chop the shallots and peel and roughly chop the onions.
Melt the butter in large pan add the oil and heat together for a moment.
Place the chicken in the pan and brown. Then add the onions and shallots cook for 2 -3 mins.
Remove from the heat add the vermouth or wine when warm ignite with a match.
When flames die down add salt and pepper the bouquet garni and bay leaf.
Put the pan back on a very low heat simmer for 5 mins in order to reduce the liquid to half.
Roughly chop the tomatoes and add to the pan mix well. Cover and leave for 1 hour to cook gentle.
Then add the mushrooms cover and cook for a further 30 mins. Until chicken is tender and the sauce as thickened and reduced.
Now remove garni and bay leaf serve sprinkled with chopped parsley
