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Entries in red wine (2)


Home-Style Burgundy Beef Stew


Home-Style Burgundy Beef Stew


Beef stew is one of my all time favorite comfort foods. Luckily, we’re just hitting our stride here in New England with cooler evenings. For me, that means stews, soups and all things comforting are going to start showing up in my weekly menu planning. When it was time to choose a recipe from this week’s American Diabetes Association (ADA) cookbook, it didn’t take me very long to decide. Home Style Beef Burgundy Stew. For me! Well, I’ll share, but it makes me very happy. I love it!

We’ve got tender beef cubes, sweet carrots and silky potatoes happening here. As for seasonings, there was one I’d never used in beef stew before--Allspice! Say what? Yes, Allspice. I didn’t question, I went with it. Upon first taste of the finished stew, I was sold. It’s a lovely flavor in this stew, and very fitting for the fall season. It’s warm and cozy.

This week we’re cooking from Nancy Hughes’ cookbook Gluten-Free Recipes for People with Diabetes. There are so many recipes in this book I want to try, as in the last book we highlighted. It’s a gluten-free cookbook, but unless you actually told someone you were feeding them gluten-free food, they likely wouldn’t know. The idea is: spotlight the stars of the recipe you’re enjoying instead of talking about what you’ve left out or made a substitution for.

As I said in my previous post, for the month of September, we’re celebrating "30 Days of Family Health,” sponsored by the American Diabetes Association (ADA). The best prevention for diabetes starts early in life, through maintaining a healthy lifestyle and developing good habits at a young age. There are twelve bloggers helping to promote this healthy message for the month of September, so there will be no shortage of recipe ideas brought to you by the ADA and some very talented cookbook authors! All you have to do is follow along and enjoy the ride. Check out Kitchen PLAY to get all of the latest details, links and recipes.

Home-Style Burgundy Beef Stew

Serves 4 • Serving Size: 1 1/4 cups • Makes 5 cups

1 tablespoon canola oil, divided
1 pound lean boneless chuck, trimmed of fat and cut into 1-inch cubes
1 cup chopped onion
2 medium garlic cloves, minced
8 ounces whole mushrooms
1 1/2 cups water
1 cup dry red wine
2 teaspoons gluten-free Worcestershire sauce
1 1/2 teaspoons sugar
2 packets sodium-free, gluten-free beef bouillon granules
1/4 teaspoon ground allspice
2 medium carrots, scrubbed, halved lengthwise, and cut into 3-inch pieces (8 ounces total)
12 ounces russet potatoes, peeled (optional), and cut into 3/4-inch cubes
3/4 teaspoon salt

1. Heat 1 teaspoon of the oil in a Dutch oven over medium-high heat. Working in batches, brown half of the beef; set aside on separate plate. Repeat with 1 teaspoon of the oil and remaining beef; set aside. Add the remaining 1 teaspoon oil to the pan residue, cook the onions and garlic 3 minutes or until onions are brown on edges.

2. Stir in the mushrooms, water, wine, Worcestershire, sugar, bouillon, allspice, and return the beef to the onions in the Dutch oven. Bring to a boil over high heat, reduce heat, cover, and simmer 1 hour and 15 minutes.

3. Stir in the carrots and potatoes, cover, and cook 45 minutes or until beef is tender.

For a thicker consistency, using a potato masher or large slotted spoon, mash some of the potatoes and carrots. This technique also adds flavor as well as thickness.

NOTE: There is no mention of the ¾ teaspoon of salt in the recipe directions, but I assume it’s added at the end when you taste and adjust for seasonings.


1 Starch, 2 Vegetable, 2 Lean Meat, 1 Fat


Calories 255
Calories from Fat 70
Total Fat 8.0 g
Saturated Fat 1.8 g
Trans Fat 0.2 g
Cholesterol 50 mg
Sodium 540 mg
Potassium 1025 mg
Total Carbohydrate 25 g
Dietary Fiber 3 g
Sugars 7 g
Protein 21 g
Phosphorus 250 mg

There will be other cookbooks highlighted this month that are available in the ADA catalog. You can shop there now and receive a 25% discount on all books until October 4th, 2013! The discount code is KITCHEN2013. Remember, follow along at Kitchen PLAY for more links all month long, and stay tuned to this space for two more 30 Days of Family Health this month.

*This post is sponsored by the ADA in conjunction with Kitchen PLAY.


Mushroom Bourguignon

Mushroom Bourguignon

Speaking of cold weather and comfort food, today I have a recipe that will knock your vegetarian socks off! You know what? Even if you’re not vegetarian, this one will knock those socks off. This Mushroom Bourguignon is so hearty and, well, comforting. It’s loaded with mushrooms, carrots and potatoes, and served over a bed of fluffy egg noodles. You will not miss the meat in this, honestly. And of you absolutely cannot live without the meat, I don’t see any reason why you couldn’t cut the quantity of mushrooms in half, and brown some beef in there while you’re browning the mushrooms in the first step.

Bourguignon refers to recipes prepared in the style of the French region of Burgundy. It’s traditionally beef braised in red wine along with other ingredients--usually beef broth, bacon, pearl onions, and mushrooms. I choose to leave the pearl onions out of this recipe--that’s my preference.  If you’d like to add them, feel free to cut back on the carrots, and add a cup or two of them.

My husband emailed this recipe to me some time ago, and we’ve had it several times since-with a few changes made along the way.  It was submitted to a yoga site by a Kierstin Buchner.  Thanks, Kierstin--we love this one!  What changes did I make?  Well, leaving out the pearl onions, for one, upping the carrot and potato quantities, too.  Changed the herbs up a bit, tweaked the cooking procedure somewhat, and I thicken the bourguignon up at the end of cooking. 

Please don’t be scared off by the ingredient list--it’s not as long as you may think.  This is a fabulous one pot meal, not counting the pot to cook the egg noodles in.  Get your ingredients measured out and ready to go, and it’s very simple.  Here’s the plan:

  • Slice and chop the mushrooms, set aside.
  • Dice the onion, slice the carrots, and set those aside together-because they go in the pot at the same time.
  • Mince the garlic, set aside.
  • Measure out the flour, get the spices together. You’re using mise en place bowls, yes? They’ll truly simplify your cooking!
  • Measure out the wine, then the broth, set aside.
  • Get your tomato paste ready. HINT! You hardly ever need a whole can of tomato paste at once, so here’s what I do: open the can, scoop it all out, toss it in a zip top bag, and form the paste into a log shape in the bottom of the bag.  When you need a tablespoon of the paste, cut a piece off of the tomato paste log (about the width of a tablespoon of butter).  OR, measure tablespoon sized quantities of the paste, and drop them on a parchment lined plate. Freeze them on the plate-when frozen take them off the paper and toss in a plastic bag to keep in the freezer.  Easy!
  • While the stew is simmering for the 30 minutes, get the potatoes scrubbed and quartered, and set a pan of water to boil for the noodles. 

See? All you need is a plan!

Mushroom Bourguignon

Mushroom Bourguignon
This makes a lot (like, 6 servings or so?), so unless you're feeding a crowd, be prepared for amazing leftovers.  If you don't like leftovers, send them to me, I'll take them!

2 lbs Crimini mushrooms, sliced
2 Portobello mushrooms, stems and gills removed, cut into chunks
olive oil
salt and pepper, to taste
1 pound carrots, peeled and cut diagonally  into 1 inch pieces
1 large onion, diced
4 cloves garlic, minced
2 tbsp flour
2 cups dry red wine
4 cups broth of your choice-vegetable, chicken, beef
1 tbsp tomato paste
1 tsp dry thyme
1 tsp Herbes de Provence
2 bay leaves
28 oz (1 lb, 12 oz) small potatoes, quartered (approximately-that's just the size of the bag I had on hand)
3 tbsp cornstarch
3 tbsp cold water
egg noodles

In a large pot, heat about 2-3 tbsp of olive oil. Add all of the mushrooms, about 1 1/2 tsp of salt and 1 tsp of pepper, and sauté for about 10 minutes. Remove the mushrooms and accumulated juices to a bowl and set aside.

Add a couple more tbsp of olive oil, and sauté the onions and carrots for about 10 more minutes, stirring occasionally. Add the garlic and cook for one more minute.

Sprinkle the onions, carrots and garlic with the flour, stir for about 2-3 minutes. Add the mushrooms and accumulated juices back to the pot, then add the wine, broth, tomato paste, thyme, Herbes de Provence and bay leaves.  Bring to a boil, then reduce heat and simmer, uncovered, for 30 minutes.  Stir occasionally.

After the 30 minutes are up, add the potatoes, bring to a boil, reduce heat and cover.  (This is also when I get the egg noodles in a pot of boiling water to cook.) Simmer for 10 minutes or so, until the potatoes are fork tender.  Test for seasoning and adjust if necessary.  Stir the cold water into the cornstarch and add it to the stew while stirring.  Stir until thickened.  Serve over the egg noodles.

Also?  You could totally turn your leftover bourguignon and noodles into an amazing soup!  Just broth it up and add anything else that you like.

Mushroom Bourguignon