Over the last ten years of serious home cooking, there hasn’t been a single recipe or experience that I haven’t learned something from. Take for instance the following recipe. I learned that you should not keep potted plants with unsteady bases close to an open Crock-Pot, it will fall in and you will have dirt soup. True story – I spent half an hour digging dirt out of this soup – and it was still awesome!
In my defense, it wasn’t that much dirt and it was contained to one spot, so don’t think I’m a total freak for still eating it.
This recipe came from Martha Stewart Living. It’s a great alternative to the traditional Beef Bourguignon. It’s easy, it’s delicious, and it gets better after day one.
As much as I’d love to think Spring is here, the bone chilling cold outside is telling me otherwise, so this is a perfect dish for those last bits of cold.
Now this bread – oh, this bread! I will replace every opportunity that would normally call for garlic bread, with this lovely little Horseradish Chive Bread. It’s out of this world. If you skip the soup and make this bread, I’ll forgive you.
Beef Bourguignon Soup
4 bone-in short ribs
Coarse salt and freshly ground pepper
2 tbl cornstarch
3 tbl extra-virgin olive oil
8 oz white button mushrooms, quartered
3 carrots, 2 finely chopped and 1 cut into 3/4-inch cubes
3 shallots, minced
2 celery stalks, coarsely chopped
2 strips bacon, thinly sliced crosswise
1 tbl tomato paste
2 thyme springs
1 dried bay leaf
1 c dry red wine, such as Burgundy
8 cups low-sodium beef stock
2 cups water
Buttered Egg Noodles
Season ribs with 1/2 teaspoon salt and some pepper. Coat with cornstarch. Heat oil in a large heavy pot (preferably enameled cast iron) over medium-high heat. Lightly brown ribs on all sides, about 6 minutes. Transfer to a plate.
Add mushrooms to pot. Cook until browned, about 4 minutes. Transfer to a bowl; add cubed carrot.
Add shallots, celery, bacon, and chopped carrots to pot. Cook until caramelized, about 6 minutes. Stir in tomato paste.
Return ribs with plate juices to pot. Add thyme and bay leaf. Raise heat to high. Add wine. Cook, scraping up brown bits with a wooden spoon, until slightly reduced, about 1 minute. Add stock and water. Bring to a boil. Reduce heat, and simmer, partially covered, until beef is tender, 2 to 2 1/2 hours.
Remove ribs. Separate meat from bones; discard. Cut meat into bite-size pieces; return to pot. Add reserved mushroom-carrot mixture. Bring to a simmer; cook until cubed carrots are tender. Season with salt. Ladle soup over bowls of herbed egg noodles and serve with horseradish chive bread on the side.
Horseradish Chive Bread
1 stick unsalted butter, room temperature
2 tbl horseradish
2 tbl chopped fresh chives
1 large French bread loaf
Preheat oven to 375 degrees. Mash butter with horseradish and chopped chives until smooth. Season with salt. Slice bread, without cutting all the way through. Generously spread butter mixture evenly onto each piece, and wrap loaf in foil. Bake for 15 minutes. Serve warm.