On the recipe bucket list remains this item: Boeuf Bourguignon, the famous Julia Child recipe. It is a classic from the 1960’s, a French masterpiece of layered flavors and quality ingredients, requiring a formidable investment of time and energy, not to mention quite a chunk from the wallet. But it is apparently most swoon worthy, memorable and absolutely worthwhile. Maybe one day…..
However, meanwhile, there is this recipe. It is from a much less exotic ’60’s source, (a split level on a cul-de-sac to be specific,) and it is neither French, expensive or time consuming. This cheap, quick and American dish is called “Nanna’s beef stew” and although far from classic, it is still rich, beefy and very flavorful. It’s quick enough for a weeknight meal, freezes well if you double the recipe and is eminently kid friendly!
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- 2 lbs. sirloin steak
- 1/4 cup olive oil
- salt and flour for dredging
- 1 onion diced
- 2 garlic cloves minced
- 1 cup water
- 2 cups burgundy
- 1/4 cup brown sugar
- 1 6 oz.can tomato paste
- 1/2 lb. mushrooms sliced
- 1 1/2 cups cheddar cheese grated
Ingredients
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- Combine flour and salt in large bowl. Add the cubed meat and coat thoroughly in flour mixture.
- Heat oil over medium-high heat, and when hot, add the beef. Cook until brown all over, and add onion and garlic. When onion is browned, add wine, water, brown sugar and tomato paste. Bring just barely to a boil, then simmer, uncovered, for 45 minutes.
- Add mushrooms and cook for an additional 20 minutes. Add cheese and stir until melted.