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Food: Dinner Tonight – Beef Bourguignon

Although this recipe calls for beef short ribs, I am going to go with grass-fed organic beef stew chunks I’ve purchased from the grocers and was wondering which direction to take our dinner tonight.

  • For the stew:
  • 1/2 pound boneless beef short ribs, cut into 1-inch cubes
  • 1 pinch each kosher salt and freshly ground black pepper, plus more to taste
  • 2 tablespoons olive oil, divided
  • large shallot, thinly sliced
  • garlic cloves, crushed
  • 1 tablespoon tomato paste
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon herbes de Provence
  • dried or fresh bay leaf
  • 1 cup red wine (I used a Côtes de Bordeaux)
  • 1 cup water
  • 2 teaspoons Worcestershire sauce
  • 4 ounces cremini mushrooms, thinly sliced
  • small carrots, thickly cut on the bias (about 4 ounces)
  • Mashed potatoes, pasta, or rice, for serving
  • For the gremolata:
  • 2 tablespoons panko bread crumbs
  • 1/2 garlic clove, grated
  • 1/2 lemon, zested
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon olive oil
  • 1 pinch each kosher salt and freshly ground black pepper, plus more to taste  {more}
Featured image and full recipe credit here

On another note – what films have you seen lately? If you’ve run out ideas, may I suggest…

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