Beef and Mushroom Stew in Red Wine

Size matters when it comes to your pan and properly browning your stewing meat. I use a large 12 inch stew pot. If the cubed beef is too crowded it won't brown properly and steam instead. It's the browning that gives you that rich stew flavour. I usually buy a cheap cut of meat and cut it up in my kitchen. This way I can trim off as much fat as I like and have the size of cubes I like.

4 slices bacon
2 lbs. beef chuck

4 Tbsps. flour (I use rice flour)

1 tsp. ground rosemary

1 tsp. dried thyme

1 tsp. salt
Black pepper, to taste

2 garlic cloves

1 1/2 cups red wine

1 cup chicken broth

2 -3 carrots

1 lb. button mushroom

1. Start by creating the oil you will brown the beef in, and the best for a really rich, smoky flavor is bacon fat. Dice the bacon and cook in your stew pot over medium-high heat. Once the bacon bits are crispy and have rendered all their fat, remove the bacon with a slotted spoon and set aside. Then pour out all but a tablespoon of the fat and keep the rest handy.
2. Combine the flour, rosemary, thyme and salt with black pepper to powder the beef cubes until covered.
3. Brown half of the beef in the fat, browning on both sides - add fat if it isn't browning properly. Remove the first batch of beef and brown the second, including any left over flour mixture. Add fat as needed, then remove from the pot and set aside.
4. Reduce the heat to medium, mince garlic and add to pan, adding a little fat if needed. Once the garlic becomes fragrant, add the quartered mushrooms and cook until they sweat.
5. Add the red wine, stir to deglaze the pan, pour in the broth and throw in the cubed carrots and crispy bacon bits. Bring this all to a boil then reduce to a simmer.
6. Cover and cook on the stove-top until the meat is tender, about 1 1/2 to 2 hours.

Chilli con Carne

For the moment, I'm essentially saving this from Cook's Illustrated. This was one of the recipes I'd lost when our computers were stolen. I'll have to go through the whole process of figuring out what I'd changed. One thing I remember is that I skipped the thickening part with the Masa Harina.

Serves 6.

To ensure the best chilli flavour, I recommend toasting whole dried chillies and grinding them in a mini-chopper or spice-dedicated coffee grinder, all of which takes only ten (very well-spent) minutes. Select dried chillies that are moist and pliant, like dried fruit. Count on trimming one-half to a full pound of waste from your chuck roast, so start with a four-pound roast to end up with three to three-and-a-half pounds of beef cubes. For hotter chilli, boost the heat with a pinch of cayenne, a dash of hot pepper sauce, or crumbled pequin chillies near the end of cooking. Serve the chilli with any of the following side dishes: warm pinto or kidney beans, corn bread or chips, corn tortillas or tamales, rice, biscuits, or just plain crackers, and top with any of the following garnishes: chopped fresh cilantro leaves, minced white onion, diced avocado, shredded cheddar or jack cheese, or sour cream.

3 Tbsps. ancho chilli powder or 3 medium pods (about 1/2 ounce), toasted and ground (see illustrations below)

3 Tbsps. New Mexico chilli powder or 3 medium pods (about 3/4 ounce), toasted and ground

2 Tbsps. cumin seeds , toasted in a dry skillet over medium heat until fragrant, about 4 minutes, and ground

2 tsps. dried oregano , preferably Mexican

7 1/2 cups water , divided

1 beef chuck roast (4-pounds), trimmed of excess fat and cut into 1-inch cubes

2 tsps. table salt , plus extra for seasoning

8 oz. bacon (7 or 8 slices), cut into 1/4-inch pieces

1 medium onion , minced (about 1 cup)

5 medium cloves garlic , minced

4 - 5 small jalapeño chillies, cored, seeded, and minced

1 cup 14oz (398mL) crushed tomatoes (canned), or plain tomato sauce 

2 Tbsps. lime juice from 1 medium lime

5 Tbsps. masa harina or 3 tablespoons corn starch

Ground black pepper

1. Mix chilli powders, cumin, and oregano in small bowl and stir in 1/2 cup water to form thick paste; set aside. Toss beef cubes with salt; set aside.
2. Fry bacon in large, heavy soup kettle or Dutch oven over medium-low heat until fat renders and bacon crisps, about 10 minutes. Remove bacon with slotted spoon to paper towel-lined plate; pour all but 2 teaspoons fat from pot into small bowl; set aside. Increase heat to medium-high; sauté meat in four batches until well-browned on all sides, about 5 minutes per batch, adding additional 2 teaspoons bacon fat to pot as necessary. Reduce heat to medium, add 3 tablespoons bacon fat to now-empty pan. Add onion; sauté until softened, 5 to 6 minutes. Add garlic and jalapeño; sauté until fragrant, about 1 minute. Add chilli paste; sauté until fragrant, 2 to 3 minutes. Add reserved bacon and browned beef, crushed tomatoes or tomato sauce, lime juice, and 7 cups water; bring to simmer. Continue to cook at a steady simmer until meat is tender and juices are dark, rich, and starting to thicken, about 2 hours.
3. Mix masa harina with 2/3 cup water (or corn starch with 3 tablespoons water) in a small bowl to form smooth paste. Increase heat to medium; stir in paste and simmer until thickened, 5 to 10 minutes. Adjust seasoning generously with salt and ground black pepper. Serve immediately, or preferably, cool slightly, cover, and refrigerate overnight or for up to 5 days. Reheat before serving.

The Trouble with Naming - Beef Dip

I have this guilty pleasure - I love Beef Dip sandwiches, otherwise known as French Dip. I was a vegetarian for almost a decade. I decided to stop not because of a lack of will power, but because my body seemed to crave the ready and abundant protein of meat. I remember, at family gatherings when I was visiting my parents, I'd bring something down to the second refrigerator in the basement and there would be the left overs of the big family dinner from the night before. One little taste, I'd say, that's all, and then I'd loose self-control and eat by the fistful! Although I now eat meat, and try to eat organic, in the back of my mind I feel this twinge.

There, now that's off my chest, I want to talk about beef. Here's a recipe for pot roast for making Beef Dip. I prefer to call them Beef Dip since they are not French at all - the recipe comes from Los Angeles and the only thing French about it is the baguette!

3½ to 4 lbs. boneless chuck roast

½ cup soy sauce

1 beef broth

1 bay leaf

3 to 4 peppercorns

1 tsp. dried rosemary, crushed

1 tsp. dried thyme

1 to 2 cloves garlic, whole and slightly crushed

Baguette bread

1. Place roast in a pot only slightly larger than itself. Pre-heat oven to 325F.
2. Combine soy sauce and next 6 ingredients.
3. Pour over roast.
4. Add broth until roast is almost covered. Bring to a boil.
5. Put pot in oven, covered, for 3-4 hours or until very tender (internal temp should be 170F+).
6. Remove roast, reserving broth.
7. Shred the roast with a fork and serve in baguette sandwiches with the broth on the side for dipping.