Thursday, February 10, 2011

For Your Valentine - Virginia Bourguignon (Beef or Vegetarian)



Count Down to Valentine's Day


Looking for an easy but very romantic dinner for your Valentine?  Try our Virginia version of the French classic Beef Bourguignon.  Not into beef?  We've got a vegetarian variation just for you. 

Cook anything in wine and you
have cooked up romance
Use your favorite Virginia burgundy or merlot.  Leftover wine is OK and a great way to use it up.

Slow, slow cooking marries the flavors. Great the day it's made. Better the next.  Serve on buttered noodles with a crisp green salad and more of your favorite hearty red Virginia wine.

Freeze left overs in meal sized portions for a hurry up - heat up, home cooked dinner that's faster than take out.

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Serves 8
Preparation time: 10 minutes
Cooking time in the slow cooker: 6 hours on high/10 hours on low
Pot size: Uses a large slow cooker (4 1/2 - 6 quarts)
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3 medium onions (peeled and sliced - about 2 cups)
4 medium carrots (peeled and cut into 1/4 inch slices - about 3 cups)
4 cloves garlic (chopped or 3 teaspoons chopped garlic from a jar)
2 pounds beef stew meat (cut into 1 1/2 inch cubes) (For vegetarian variation see below)
1/4 cup all purpose flour
1/8 teaspoon black or brandied pepper
l teaspoon dried oregano
2 bay leaves
1/8 teaspoon ground all spice
12 oz Portobello mushrooms (sliced 1/4 inch thick)
2 cups beef stock (vegetable stock for vegetarian)
1 cup Virginia red wine (burgundy, merlot or any hearty red)
Optional garnish - finely chopped fresh parsley leaves

Place onion, carrots and garlic in the bottom of your slow cooker. Rinse beef under running tepid tap water. Drain but do not dry. Put damp beef into a bowl and sprinkle with flour. Toss to coat.

Put floured beef (and any flour that remains in the bowl) on top of the vegetables in the cooker. Add remaining ingredients on top of meat. Pour wine and stock over all. Turn cooker on and cook, covered, 6 hours on high or 10 hours on low.

Karla's Tip: As with most slow cooker recipes, cooking longer (even up to an hour longer) doesn't hurt. The slow cooker is VERY forgiving.


Vegetarian Bourguignon
Make the recipe as directed except

1.  Omit beef and beef stock
2.  Whisk flour into vegetable stock instead of beef stock 
3.  About 1 hour before stew is to be done, prepare 3 cups vegetarian beef  (cubes, chunks or sliced) according to package directions and add to stew. Cover slow cooker and continue cooking.  If stew seems more liquid than you would like, leave the lid off.   Vegetarian "meat" will disintegrate if over cooked so don't add it too soon.

2 comments:

Pam said...

Karla, Do you think this recipe would work for venison? I am always looking for new recipes. Thanks! :)

Karla from Cheesecake Farms said...

Yes, Pam, I think venison would be DIVINE! It may take longer to cook because venison has so much less fat than beef. Just cook it until tender - even an hour or two more, if necessary.