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a stew's brewing 
by Stephanie Cloutier
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continued from page 3

boeuf bourguignon
The name may sound fancy but this traditional French stew has its roots as a peasant's meal. It has simple ingredients, which can easily be found in your fridge. You can also add potato to this dish, or opt to remove others. The recipe also states adding 2 bottles of red wine. If you only add one bottle, pour in 2 cups of beef stock instead. This recipe will serve 6 very hungry people.

3 Tbsp butter, softened at room temperature
2 Tbsp flour
4 Tbsp olive oil
4 pound beef shoulder, cut into pieces
2 onions, chopped
2 stalks celery, chopped
6 carrots, chopped
2 strips bacon, cut into pieces
turnip, diced
1 small bunch parsley, finely chopped
1 sprig of each: thyme, rosemary, oregano
1 Tbsp garlic, chopped
2 bottles red wine
salt and pepper

Combine 1 Tbsp butter and 1 Tbsp of flour to make paste. Set aside. In a large heavy-bottomed saucepan, brown the beef in remaining butter and oil to medium heat, for 4 or 5 minutes until seared on all sides. Remove from pan and reserve.

Cook onions until translucent, for 3 minutes. Add bacon and cook until softened, for about 3 minutes. Then add the remaining vegetables of carrots, celery, turnip, parsley, thyme, rosemary, oregano and garlic, and cook for another 3 minutes. Add the butter and flour mixture, stirring to make sure all ingredients are well combined. Add beef, pour wine and stock to the top, as long as the liquid covers all of the ingredients. Bring to a boil and season with a good sprinkle of salt and ground pepper. Cover and simmer for 4 hours on low heat. Taste and add more salt and pepper as needed.

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