If you have read my last couple of posts, then you know I'm in a French frame of mind.
What better thing to eat on a cold winter-y night but a nice beef stew? Let's make it French (oh la la!) and let's call it a fancy name :)
Boeuf Bourguignon à la Bapaumes
This recipe has been shared with me by my father and his husband. It's named after our Moulin in southwest France. It's special comfort food and reminds me of Le Dadz and home. And I am so grateful to make it! It has kept me warm on many winter nights snuggled between stone walls! Note that I cook it in a pressure cooker... because after all, you cannot claim living in the French countryside if you don't have a pressure cooker! ;)
1Kg beef bourguignon (can also use beef chuck or beef stew meat. The more marbling the better!)
1 bottle red wine
Bouquet of your favorite herbs: Mine tend to be 2 fresh bay leaves/a clump of sage/ oregano/ thyme
2 tablespoons butter
2 tablepoons olive oil
1 or 2 large onion, sliced
2 tablespoon all-purpose flour
Spice mix: grind fine with mortar and pestle: 1 cube beef bouillon/salt/pepper/5 cloves/1/2 teaspoon of ground allspice/2 tablespoons curry
1 cup of Pruneaux d'Agen (Use the fleshiest prunes you can find - no pits. Pruneaux d'Agen are of course, the best.)
1/2 cup of diced bacon
1 sliced leek
1 stem celery sliced
2 medium carrots sliced
4-5 med turnips..peeled and cut in wedges
Tablespoon Balsimic vineger
In a thick bottomed roasting pan, heat oil and butter. Then brown the meat. While browning, add in balsamic vinegar. (Meat can be browned in batches).
Remove from pan and move it to the pressure cooker (including the sauce!)
In the pressure cooker.. place the meat at the bottom…sprinkle with the flour and stir to coat.
Cover with vegetables.
Add bouquet of herbs in the middle.
Add pruneaux on top.
Sprinkle with spices
Cover with 1/2 bottle of wine
Now you are ready to close pressure cooker and cook for 1 hour
Serve with rice.
(Note - this dish is actually best served the NEXT day, so turn off pressure cooker, close it and let stand until the next day (that will avoid the meat from drying out. The next day, reheat and stir briefly.)