If you haven’t seen any of my cooking shows yet – this is a great one to start with!
Braised beef with carrots and pumpkin.
Here is a very old French dish that I’ve updated a bit from my grandmothers recipe which my mother taught me years ago. It’s easy because it is a one pot meal! French comfort food at it’s finest.
~ 4 lbs of stewing meat cut into 1 1/2 inch cubes
~ 6 oz (1/2 package) of bacon – please use nitrate/preservative free
~ 1/2 lb cubed pumpkin (or any winter squash) Hint: freeze cubed squash in a freezer bag for at least a few days and the squash will melt into the “gravy” giving it a more luscious and creamy consistency.
~ 1 cup of red wine
~ 1 cup of beef stock
~ 5 large onions (sliced -not diced)
~ 1/2 lb of carrots sliced on the diagonal – keep the slices LARGE.
~ 5 cloves of garlic, crushed (see video)
~ 1 bouquet garni (tie several sprigs of parsley,thyme and a few bay leaves with kitchen twine) SEE VIDEO for easiest way to do this.
~ 2 slightly heaping tablespoons of tomato paste
Cook bacon in a large flame proof pot, until the the fat has melted.
Remove bacon, leave melted fat, add meat and brown – about 10 minutes. Remove meat from pot and set aside with bacon.
Put sliced onions and garlic in pot and slightly brown them on a medium heat.
Add the 1 cup of wine and deglaze the pan scraping the bottom
Add; 1 cup of beef stock
2 tablespoons of tomato paste
Beef and bacon
Cover and simmer on low for an hour.
Add carrots and pumpkin (or winter squash)after an hour and cook another hour.
Add water if necessary during cooking.
Taste sauce and adjust with sea salt and FRESH cracked pepper.
Remove bouquet garni, especially making sure bay leaves are out.