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Beef Bourguignon | Cassoulet | French Onion Soup | Potato Pave | |||||||||||||||||||||
Slice mushrooms | |||||||||||||||||||||||||
Cube beef | |||||||||||||||||||||||||
Cube bacon | |||||||||||||||||||||||||
Crush garlic | |||||||||||||||||||||||||
Chop carrots | Chop carrots | ||||||||||||||||||||||||
Thinly slice onions | Chop onions | Thinly slice onions | |||||||||||||||||||||||
Combine wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns, salt and beef | |||||||||||||||||||||||||
Marinate for 1 hour | |||||||||||||||||||||||||
Strain the meat from the vegetables and marinade | |||||||||||||||||||||||||
Dry meat | |||||||||||||||||||||||||
Sauté meat for 10 minutes, or until browned on all sides.
(stove top -- medium high)
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Transfer meat to a separate bowl and set aside | |||||||||||||||||||||||||
Sauté bacon until lightly browned. Transfer the bacon to meat bowl
(stove top -- medium high)
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Lyle: Pour cream in large bowl; season with 1 teaspoon salt and 1/2 teaspoon pepper | ||||||||||||||||||||||||
Drain skillet and return it to the heat. Deglaze skillet with marinade and return this liquid to the reserved marinade | Lyle: Peel and trim potatoes | ||||||||||||||||||||||||
Sauté onions and carrots
(stove top -- medium high)
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Lyle: Slice potatoes lengthwise into thin slices in cream | ||||||||||||||||||||||||
Transfer this mixture to the bowl with the meat and bacon | Lyle: Brush a loaf pan with butter. Line pan with parchment paper | ||||||||||||||||||||||||
Return skillet to the heat and combining flour with oil in skillet
(stove top -- medium high)
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Lyle: Trim slices an even layer the pan. Dot cubes of butter; season with salt and pepper | ||||||||||||||||||||||||
Add the tomato paste, garlic, beef broth, reserved marinade and salt and pepper to taste. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture. | Lyle: Preheat oven 2 to 375° F. Cover pan tightly with aluminum foil | ||||||||||||||||||||||||
Preheat oven to 300° F. Place entire mixture into a 9x13 baking dish |
Bake
(oven 2)
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Bake
(oven)
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Lyle: Separate sliced onion into single rings | |||||||||||||||||||||||||
In a medium sauce pan sautée onions in butter until soft, approximately 20 minutes
(stove top -- medium high)
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Sautée carrots, celery, onion, and garlic
(stove top -- medium high)
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Stir in flour and gradually add broth and water. Bring to a boil and simmer for 20 minutes
(stove top -- medium)
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Brown sausage
(stove top -- medium high)
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Toast French bread slices
(toaster)
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Sautée mushrooms until lightly browned
(stove top -- medium high)
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Add beans, tomatoes, bay leaves, theyme, salt, and pepper. Reduce heat to low. Simmer for 10 minutes.
(stove top -- low)
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Place toasted bread into soup bowls. Pour soup mixture over bread and sprinkle with cheese | Remove from oven and let cool for 15 minutes | ||||||||||||||||||||||
When meat is done, add the mushrooms to the meat mixture, stir well and let sit for about 15 minutes | Remove bay leaves. Sprinkle parsley over the top and serve. | Bake for 10 minutes (oven) | Trim sides of pave and cut into 12 equal pieces |