As usual, D and I stayed in for New Year's Eve. We aren't big party types and D had to work early on Saturday so I decided to make a special dinner for the occasion. I made boeuf bourguignonne, creamed spinach and mashed potatoes. I had meant to make sour cherry dumplings for dessert but in the end we settled on mince tarts I picked up at a local bakery - not as good as mine but I haven't made any yet. D liked them enough to polish off the whole box!
Boeuf Bourguignonne (adapted from la femme cooks)
3 lbs chuck pot roast, cut into 1" cubes
1 bottle red wine
1 carrot, cut into 1" pieces
1 stalk celery, cut into 1 " pieces
1 onion, coarsely chopped
4 slices pancetta, cut into small cubes
3 tbs canola oil
coarse sea salt and freshly ground black pepper
1 tbsp flour
2 1/2 c low-fat, low-sodium beef broth
Bouquet garni (5 sprigs thyme, small piece of rosemary, 10 black peppercorns, in a teaball)
1 tbsp tomato paste
2 cloves garlic, finely chopped
1 tbsp butter
10 oz white button mushrooms, quartered
Place the beef, wine, carrot, celery and onion in a plastic or glass bowl. Cover and refrigerate for at least 2 hours or overnight.
Season the beef with salt and pepper. Sear the beef in two or three batches, without crowding, until nicely browned on all sides and set aside. Add the reserved vegetables from the marinade and cook until they start to color, about 5-7 mins. Sprinkle on the flour and toss again to lightly coat. Cook, stirring constantly, until the flour turns brown, 2-3 mins. Return the beef to the pan. Add the reserved marinade liquid and enough stock to barely cover the meat.