Thanksgiving leftovers are done! The turkey carcass was boiled down and stripped of any bits of meat that were still clinging to the bones. The stock was duly strained and put into freezer containers for future use. This always seems like a daunting task after the prep work, cooking and cleaning from the actual meal. So I waited a couple of days.
The first real meal I fixed was pasta with spicy chicken sausage, roasted Brussels sprouts, mushrooms and sundried tomatoes. I was over the leftovers. Confession: Friday (only one day after) I went to my new favorite taco shop for street-food delight.
Frankly, I didn’t over indulge, too much anyway, but I was absolutely ready for vegetables, fruit and a few grains and greens; back to my normal, not-quite-vegetarian eating. I do love a bacon cheeseburger with a pile of grilled onions.
“What am I eating?” Well, for lunch one day this week I tucked orts of roasted carrots with honey and pistachios into a container, then added some crisped broccoli and cauliflower and half an avocado. All of this got a douse of olive oil and orange-infused vinegar. Talk about a groovy lunch; both satisfying and nutritiously sound.
Monday (which happened to be cool and cloudy) I ventured out of my plant-based cocoon, preparing a rich beef stew reminiscent of Julia Child’s Beouf Bourguignon. It was loaded with sweet carrots and earth-laden brown mushrooms, served on a mound of smashed potatoes.
Beef Bourguignon with Carrots and Smashed Potatoes
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 cups carrots cut on the diagonal, 1” pieces
- 1 onion thinly sliced
- 6 garlic cloves, peeled and crushed
- 6 ounces brown crimini mushrooms, washed and thinly sliced
- 2 cups red wine
- 3 sprigs fresh rosemary
- 1 cup chopped Italian parsley
- 3 tablespoons olive oil
- 2 cups beef stock
- Sea salt and freshly ground black pepper
- 2 lbs Yukon gold potatoes
- 4 tablespoons butter
- Splash of milk
- Heat oil in a heavy bottomed stock pot. Sear the beef over medium-high heat until browned on all sides.
- Add onions, mushrooms and garlic. Cook until vegetables are soft and lightly caramelized, about 7 to 10 minutes.
- Deglaze the pan with one cup beef stock, stirring to loosen the brown bits. Pour in red wine and remaining stock. Add the carrots and rosemary sprigs; bring to a boil.
- Reduce the heat to low and simmer for about 1 ½ to 2 hours, until the beef becomes tender.
- Just before serving the beef stew, prepare the potatoes by scrubbing and chunking them. Place the potatoes in a sauce pan; add water to cover the potatoes and a couple of teaspoons of salt. Bring to a boil, reduce heat and simmer until tender.
- Drain the water; smash the potatoes with a potato masher. Add the butter and a splash of milk, along with salt and pepper to taste.
To serve place a mound of potatoes in a wide soup bowl, top with beef stew and garnish with chopped parsley. Makes 4 to 6 servings.
Eat well, my friends – Missy