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It's Friday - What are your plans for the week-end? (discuss.tchncs.de)

submitted 3 days ago by Servais@discuss.tchncs.de to c/casualconversation@lemm.ee

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[–] lvxferre@mander.xyz 2 points 3 days ago* (last edited 3 days ago)

My sis, BIL, and nephew consistently visit us (my mum and me) every weekend, so we all have a meal together, but there's a catch - we never know if they're coming for Saturday dinner or Sunday lunch. So Saturday afternoon I'm going to prepare boeuf bourguignon, since it gets tastier once reheated - if they come Sat or Sun that's what they're going to eat, then we just need to buy some fresh bread and it's done. Bonus points that my BIL loves wine stews.

Beyond that it's all about preparing myself for travelling Tuesday. Going to visit an 80yo aunt, just to check how things are going with her.

might as well share the stew recipe here

This is for four people, and I'd rather have some leftovers, so I'll probably scale it up a wee bit.

Veg oil
1kg chuck, cut into 5cm cubes, pre-seasoned with some salt and pepper
200g bacon, diced small
300g shallots, peeled
2 carrots, cut into circles
300g button mushrooms, cut into reasonably sized pieces
2 cloves of garlic, peeled, minced
1/2 tablespoon tomato paste
400ml red wine. Probably terci/bordô/Ives Noir because it's cheap but fairly drinkable.
some random meat stock from my freezer, eyeballed amount
black pepper, thyme, sage, rosemary, bay leaf, salt
1 tbsp golden roux
parsley, for garnish

In the open pressure cooker, use the veg oil to brown the chuck, bacon, shallots, carrots, mushrooms for that. One each time, without overcrowding the pot. Reserve the meats, vegs, and shrooms separately. You'll get some bottom crust, it's intended.
Add a bit more veg oil and the minced garlic. Once it's golden add tomato paste, wine, meat stock, seasoning. Let them boil 5min together while scrapping the crust, so it dissolved into the sauce.
Once the sauce is boiling readd the meats. Adjust the amount of water if necessary. Close down the cooker, let it cook for 40min or so, just until the meat is really soft. Under pressure~
Open the pressure cooker and add the reserved shallots and carrots. Let them cook in the open cooker; they've been browned beforehand so care should be taken to not overcook them.
Once the vegs are soft but firm (you know what I mean, come on...), add the mushrooms and roux. Let them cook until the roux thickens it. Transfer to the serving casserole and garnish with parsley.

If it were just for me I'd serve it with creamy polenta, but knowing my folks it got to be bread and rice.

On the roux: it's 1cs flour + 1cs butter. I simply add the butter to a non-sticky pan, let it melt under the lowest fire possible, add the flour, and keep stirring constantly.