Tag: stew

Ingredients:

• 1 pkg of stew meat, browned.
• 2 california chile pods
• 6-10 small red peppers.
• 2 pasilla (dried ancho) chile pods.
• 6-10 small arbol chili pods.
• 3 jalapenos
• 1 can tomato sauce
• white pepper, to taste
• 1 tbsp chili powder
• garlic salt
• onion powder
• celery seed
• cumin
• 2 cans beef consomme
• 1 can chicken broth
• 1 bottle newcastle
• 1 cup ground tortilla strips

After browning the stew meat, I threw it in a crock pot along with all the dried peppers (ground), the tomato sauce, the beef consomme, the chicken broth, and the beer. I ran the jalapenos through the blender, and added them as well as the remainder of the ingredients. Easy, right? Other than running everything through the blender, the only work is browning the stew meat and occasionally stirring (I used a whisk as well). After that, I left it to cook all day- with the occasional taste and spice/salt adjustment. How will it turn out? We'll see, after tonight.

Burgundy makes you think of silly things; Bordeaux makes you talk about them, and Champagne makes you do them. - Jean-Anthelme Brillat-Savarin

Born in the region of France from whence it gets its name, the Pinot Noir wine known as Burgundy is a rich cooking experience. Perfect as a sauce base for dishes of beef, chicken, or pork, it is a principal ingredient in preparations of escargot and coq au vin. Despite its international heritage, however, a cheap Burgundy can still make an excellent aromatic and flavor addition to a stock-based dish. Broth Reductions

One of the simplest ways to use Burgundy is as a reduction with broth. After flouring and browning the meat of choice, you can add a quart of broth and about 2/3 bottle of wine, along with your herbs for seasoning (bay leaves, in particular, seem to sing in these preparations). Be prepared for at least half an hour (preferably more) of occasional stirring over medium heat; your patience will be rewarded when the liquid reduces to about 1/2 to 1/3rd its original volume and becomes reddish-brown and thick (think beef bourguignon).

Almost any traditional stew ingredient can be incorporated into this dish. For a more gourmet dish, sauteed mushrooms and pearl onions can be added; chives, oregano, garlic, basil, sage, and/or pepper in different combinations are great. (Since I’m a spicy food lover, I also add in about half a teaspoon of cayenne and go rather heavy on the black pepper). Served over noodles (slightly al dente, buttered, peppered, and lightly seasoned with basil), you’ll turn burgundy into a regular part of your pantry.