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October 1, 2012

From Our Kitchen to Yours: Beef Burgundy with Mushrooms and Carrots

In 2012, the generosity of the Avon Foundation will help Food & Friends deliver more than 175,000 specialized meals to nearly 500 women and their loved ones living with breast cancer.

In addition, Food & Friends reaches out to more members of the community through cooking classes, nutrition workshops, and our participation in the Avon Walk for Breast Cancer. It is our goal to help people learn about the role of nutrition in preventing breast cancer and improving the efficacy of treatments. The enthusiastic and steadfast partnership between The Avon Foundation and Food & Friends expresses a dedication to enhancing quality of life for families facing breast cancer.

In honor of Breast Cancer Awareness Month, the new Fix-It and Forget-It PINK Cookbook hits the shelves in early October. One dollar from every book will go to the Avon Foundation for Women Breast Cancer Crusade. We were honored to be included in this special edition and know you’ll love Food & Friends' Beef Burgundy recipe.

Pick up a copy of the book and not only will you be helping to support those with breast cancer, but you’ll enjoy 700 great slow-cooker recipes, plus stories, tips, and photographs, as well as access to care providers, researchers, and participants in the Avon Walk for Breast Cancer series.

BEEF BURGUNDY WITH MUSHROOMS AND CARROTS
Serves 6 to 8

3 pounds boneless beef chuck, cut into 2-inch pieces, season with salt and black pepper and dust lightly with flour
2 Tbls. Olive oil
2 carrots, peeled and cut into 1-inch pieces
2 celery ribs, cut into 1-inch pieces
1 medium onion, peeled and diced
½ pound white button mushrooms, de-stemmed and quartered
3 garlic gloves, chopped
2 Tbls. Tomato paste
2 Tbls. Balsamic vinegar
2 cups dry red wine
2 small bay leaves
1 thyme sprig
1 ½ cups beef broth
1 ½ cups water

Preheat oven to 350 degrees (F) with rack in the middle

Heat oil in a wide 4 to 6 quart heavy pot, then brown meat, without crowding the pan, in 2 batches if necessary. Make sure the meat gets nicely browned all over, then transfer to a platter.

Reduce the heat to medium, carrots, celery, onion, mushroom, and garlic and cook, stirring occasionally, until well browned, about 10 minutes.

Add tomato paste to vegetables and continue stirring for an additional 2 minutes.

Add vinegar and cook 2 more minutes.

Stir in wine, bay leaves, and thyme and boil until liquid is reduced by about two-thirds, about 10 minutes.

Add broth and water to pot, along with the browned beef and any juices from the platter. Stir it up, and bring to a simmer. Cover and braise in the oven until meat is very tender, about 2 to 2 ½ hours.


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