Beef Bourguignon and Parmesan Polenta

 Beef Bourguignon

1 1/2 Tbsp olive oil

3 lb chuck or rump beef roast

1 Tbsp kosher salt

2 tsp black pepper

2 leeks, cleaned, trimmed and sliced

3 cloves garlic

2 1/2 Tbsp tomato paste

3 cups roughly chopped carrots

1 lb Cremini mushrooms

1 cup pearl onions, frozen and slightly thawed

2 Tbsp all-purpose flour

2 cups beef stock 

1 1/2 cups red grape juice (100% juice o sugar added)

1/2 cup red grape vinegar

2 sprigs fresh thyme

2 bay leaves

1.  Preheat oven to 325 degrees.

2.  In a 6 or 8 quart Dutch oven, heat olive oil over medium heat.  While heating, cut the beef into roughly 1 1/2 inch pieces, removing any excess fat. Salt and pepper the pieces of beef making sure to coat all sides.  When the oil is heated add about 1/3 of the beef, making sure the pieces do not touch each other.  Allow to brown well on all sides, turning only once it is browned, about 2 minutes per side.  If the Dutch oven becomes too dark on the bottom between browning, add a few Tbsp of water to break up browned bits.  Add more oil before continuing.  Continue to brown meat and set aside on a plate.

3.  Once removed, add in the chopped leeks and garlic.  Stir to briefly saute, then add tomato paste.  Stir and cook the tomato paste until the bottom of the Dutch oven is coated, 2-4 minutes.  Add the carrots, mushrooms, and onions, along with the browned beef.

4.  Sprinkle the entire mixture with the flour and add the beef stock, grape juice, vinegar, thyme, and bay leaves.  Bring to a simmer and place in the oven without the lid.  

5.  Cook until the liquid has reduced by half and the beef is fall-apart tender, 3-4 hours.  Right before serving , make the polenta

Parmesan Polenta

4 cups water

1 Tbsp Kosher salt

1 1/2 cups polenta

3/4 cup heavy cream

1 cup grated Parmesan cheese 

3 Tbsp unsalted butter

1.  In a 6 quart stockpot, bring water to a boil.  Add salt.  While whisking, slowly add the polenta, making sure not to add too fast to prevent lumps from forming.

2.  Add the rest of the ingredients and continue mixing to a creamy  and smooth.

3.  Serve under the Beef Bourguignon

 

Sunday Pork Roast

3 to 5 lb pork shoulder or butt roast

2 Tbsp vegetable oil

2 tsp salt

2 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

Vegetables:

2 large white onions, cut into 2 inch chunks

1 lb baby carrots

1 lb baby red potatoes

2 cups apple juice

1 sprig fresh rosemary

salt and pepper to taste

1. Preheat oven to 450 degrees.
2. Rub oil onto pork roast. In a small bowl, stir together salt, pepper, garlic powder, onion powder, and paprika. Sprinkle seasoning mixture onto pork roast. Place fatty side up in a roasting pan or large cast iron dutch oven.
3. Roast, uncovered, in the 450 degree oven for 30 minutes. Reduce the oven temperature to 350 degrees and continue cooking an additional 1 hour.
4. Remove roast from oven and place the onion chunks, carrots, and potatoes around the meat. Pour apple juice on vegetables. Season vegetables with salt and pepper. Place rosemary sprig on top.
5. Cook an additional 1 to 1 ½ hours, or until vegetables are tender and meat shreds easily with a fork. Season vegetables with additional salt and pepper to taste and serve hot.

Recipe from: The stay at home chef