Decorating is endless.
Cooking never ends.
Gardens are always changing.
And best of all shopping goes on and on!

Hence the name,
Open Ended!

Saturday, March 6, 2010

Dinner Anyone?

Do you want to knock you husbands socks off?
This simple recipe might just do that.

After watching the movie "Julie and Julia", I couldn't get
"Beef Bourguignon" out of my head.
I thought, what is this dish with the funny French name.
Don't get me wrong I do eat out and I do love food but...
this I had never heard of before.

And.... if you haven't seen this movie - rent it.
I loved it. I loved the French kitchens and all the copper pots and pans.
It will make you laugh!

I am also old enough that I actually knew who Julia Child's was.
The crazy TV chef who talked with a shrill high pitched voice.
Who cooked amazing French food for all to see.

I will also admit that ever since I started cooking in my own kitchen,
I have pretended to be a TV chef.
I put on a fun apron and walk my fake TV audience through what ever recipe I am making (even if it's just macaroni and cheese).

I only do this when I am cooking alone.
So...let this be our little secret.

Then I came across this cookbook by
Mindy Banicki from Rockford, IL.
I ordered it online for $5.00 .
Check the cookbook out HERE.

Low and behold, she has a healthy version of Beef Bourguignon.
I grabbed my apron and began to entertain my
imaginary TV audience!

I made it on Wed. and served it on Thursday.
{The flavor deepens if you let it sit in the fridge over night}
I threw together some garlic mashed potatoes and roasted asparagus.

After this meal my husband thinks I am the best cook in the world!
I think I am Cindy - Imaginary TV Chef!

~Beef Bourguignon~

2 1/4 lbs. beef stew meat, cut into 2-inch cubes
8 oz. Canadian bacon, finely diced
1 Tbsp. olive oil
1 1/2 c. red wine; Cabernet or red Zinfandel
1 1/2 c. low-fat beef broth
2 cloves garlic, minced
1 Tbsp. tomato paste
1/4 tsp. dries thyme

1 1/2 Tbsp. flour 1 Tbsp. butter
2 jars button mushrooms, rinsed & drained(or small whole)
1 pkg. (8oz.) frozen pearl onions

Coarse salt and pepper

Chopped fresh parsley(I used my own parsley from my herb garden!)

Dry beef with paper towel. Add 1 Tbsp. olive oil (I used a little more olive oil here and there) to heavy bottomed nonstick Dutch oven and place over medium heat. Add beef and saute until lightly browned about 5 min. Remove beef from pan and season with salt and pepper.

Add Canadian bacon to pan and saute over medium for 10 min. until bacon is golden brown. Remove from pan and add to beef.

Add red wine, beef broth, garlic, tomato paste, and thyme to Dutch oven. Bring to a boil and cook over high heat until reduced by half. Mix flour and (melted)butter to form a paste. When wine mixture is ready whisk paste mixture in to it. Cook for about 1 min. till thickened.

Return beef cubes & Canadian bacon to Dutch oven. cover and simmer over medium heat for 1 hour.

Add mushrooms and pearl onions and simmer for another 15 min.

Now remember this is a comfort food.
I think it would make a great holiday dinner.
Maybe even Easter?

As Julia would say...
~Bon Appetit~