Category Archives: Beef

Rustic Homestyle Beef Stew

Beef Stew with homemade bread
Rustic Homestyle Beef Stew

A hearty Beef Stew is a soul-satisfying and tummy-filling meal. It’s pure stick-to-the-ribs comfort food, especially on cool autumn or cold winter days. Made with basic ingredients, what makes this hearty Rustic Homestyle Beef Stew so wonderfully tasty (in addition to the Beef Seasoning Mix) is the long, slow, moist heat method of cooking a tougher cut of meat in a small amount of flavorful liquid to tenderize the meat. I believe this is what makes the difference between a bland, lacklustre beef stew and a super flavorful one. Continue reading Rustic Homestyle Beef Stew

How to Make Bistro Style Beef Bourguignon

Beef Bourguignon
Bistro Style Beef Bourguignon

Doesn’t the mere sound of the name Beef Bourguignon conjure up the notion that it is some exotic dish you would expect to find in a French bistro?  Guess what?  You can easily make this classic French cuisine dish at home! Simple ingredients, economical cuts of beef, and time are all that is required.

Braising

Made with basic ingredients, what makes Beef Bourguignon so wonderful is the cooking method known as braising.  Used in many recipes, braising is simply using a long, slow, moist heat method of cooking tougher cuts of meat in a liquid such as red wine and/or beef stock to tenderize the meat.

This method of cooking is great to use for cuts of meat known to be on the tougher side because the combination of moist heat, low cooking temperature, lengthy cooking time, and a flavorful liquid breaks down the connective tissues (collagen) in the meat, melting it into a silky gelatin. This results in divinely tender and succulent meat that will easily break apart with a fork.

Cuts of meat suitable for braising are cuts of muscular meats like chuck or beef cheeks, for example.  These cuts from the highly exercised parts of the animal are ones known to have lots of collagen that, like magic, when cooked long and slow, turn tough cuts of meat into soft gelatin that will break apart with the touch of a fork. If you don’t need a knife to cut the meat, you have yourself a dandy Beef Bourguignon!  Using more premium cuts of beef will not become more fork tender than the cheaper cuts in this dish so, save your money, and buy the economical cuts.

Braising can be done on the cooktop over low heat but oven braising will provide more even heating and will reduce the risk of burning the meat.  Braising on the stovetop will result in more heat directly hitting the bottom of the pot specifically as opposed to oven braising where the heat is more evenly distributed to all sides of the cooking vessel.

Beef Bourguignon is not difficult to make but there are several steps involved and some time has to be dedicated to it.  It’s not a dish you would start for dinner after arriving home from work at 5:00pm.

There are many versions of this dish and various ways in which to prepare it.  What follows is the method that works well for me.

Choosing the Meat

Both pork and beef are used in this dish.

Pork

Pork lardons add a lovely texture and layer of flavour richness to Beef Bourguignon..  Lardon is another name for thick, fatty salt pork, much thicker than the thin bacon strips found, pre-packaged, in supermarkets.  While the lardons, themselves, lend wonderful texture and flavor to the dish, it is their rendered fat that is prized for the rich flavour it gives to the beef as it is seared before it is braised.

Lardons
Pork Lardons

I recommend using the lardons over the thin bacon because the thickness of the lardons allows them to keep their shape when fried.  You may need to go directly to a butcher shop (as opposed to a standard supermarket) to get the lardons.  I went to a local butcher, KJL Meats, here in Charlottetown and, as soon as I said what I was making, the butcher knew exactly what I was looking for and he actually cut the lardons into suitably-sized chunks for me!

The lardons are cooked until the fat in them has been rendered out. That flavorful fat is then used to sear the beef, keeping all the wonderful flavor in the dish.

Lardons
Pork Lardons

Beef

 As mentioned, one of the best things about Beef Bourguignon is that economical cuts of beef are used.  My preference is to use beef cheeks for this recipe though chuck also works very well.  Some marbling in the meat is also beneficial as the slow cooking process will melt the fat and turn it into a melt-in-your-mouth gelatin. The transformation is absolutely amazing!

To get exactly what I want for meat, I go directly to a local butcher – it’s local PEI beef and it’s fresh.  The meat in the photographs came from MacQuarrie’s Meats in Milton, on the outskirts of Charlottetown. Depending on where you live and what your local butchers keep on hand, you may need to pre-order specific cuts, such as beef cheeks, from your local butcher.

Beef Cheeks
Beef Cheeks

If there happens to be any excess hard fat or tendons still visible on the meat, remove them.  Pat the meat dry with paper towel – this will help the cornstarch or flour stick to the meat when it is dredged before being seared.  Season the meat with sea salt and freshly ground pepper.

Beef Cheeks
Beef Cheeks cut for Beef Bourguignon

Cut the meat into rather large chunks – approximately 2” pieces.  This is meant to be a rustic dish and cutting the meat any smaller may cause the meat to dry out faster and it won’t have the same presentation as if the chunks are larger.  Once the meat is dredged in the cornstarch or flour, sear it over medium-high heat in the lardon fat.

Searing Beef for Beef Bourguignon
Searing Beef for Beef Bourguignon

Searing the meat before simmering it in the cooking liquid is known as brown braising. This will add depth of flavour as the meat caramelizes while a brown crust forms on the beef. This ‘browning” will not only add flavor but it will help produce a rich brown sauce.  Don’t try to speed up the process by over-crowding all the meat pieces into the pan at once.  Work in batches and leave some space between the chunks of meat so they brown nicely. The aim of this process is to sear the meat, not steam it or cook it all the way through.

Searing Beef for Beef Bourguignon
Searing Beef for Beef Bourguignon

Making the Bouquet Garni

Fresh herbs really do make the difference in this dish. You will need two to three sprigs each of fresh thyme and parsley along with two dried bay leaves.  These are easily tied together with kitchen string/twine.  Insert 4 whole cloves into the center of a 6” strip of celery and tie the herbs to the celery.  This bouquet will get dropped into the braising liquid to flavour it as the meat cooks.

Bouquet Garni
Bouquet Garni

When the Bourguignon is cooked, the bouquet garni is removed and discarded.

Preparing the Braising Liquid

Once the meat has been seared, there will be caramelized brown bits (known as fond) left in the pan.  This bears wonderful flavour and will help to color the braising liquid.  Deglaze the pan with either red wine, brandy, or beef stock, scraping up the flavorful brown bits. I find the brandy adds a layer of flavour complexity, richness, and depth to this dish.

Some basic aromatics always form a good basis for any braising dish.  Cook some coarsely chopped onion in some olive oil and butter.  Butter (which gives fabulous flavour) tends to burn easily which causes some flavour deterioration.  Olive oil, however, does not burn so quickly so heating it first then adding the butter prevents the butter from burning and yet still gives the dish some buttery flavour.  Add some garlic and just a bit of tomato paste and then, of course the red wine which, next to the beef, is the signature ingredient in Beef Bourguignon. It’s really not Beef Bourguignon if there is no red wine in this dish!

The acidic properties in the red wine not only add flavour to the dish but, importantly, soften muscle fibres and generate melt-in-your-mouth quality meat.  I recommend using a dry red wine. While technically any dry red wine will work in this dish, I like to use a Pinot Noir that has earthy notes to it – it tends to be a wine that goes well with all sorts of red meat.  There is no need to go with the best wine on the market for this dish but I do suggest using one you would be prepared to drink. When I am pairing a wine to drink with Beef Bourguignon, I use the same wine at the table as has been used in the Bourguignon.  Don’t use a supermarket “cooking wine” for Beef Bourguignon.  No, just don’t do it!

Beef Bourguignon
Bistro Style Beef Bourguignon

Slowly boiling the wine for 4-5 minutes will burn off the raw alcohol.  This dish is not meant to reek of the wine; rather, the role of the wine is, yes, partly to flavour the sauce in a good way but, more importantly, to tenderize the meat.

Any beef stock can be used in this dish, either homemade (click here for my recipe) or purchased.  Adding the beef stock (as opposed to only using wine), adds a layer of flavour.  In my opinion, using only wine would make the resulting sauce too strong.  If the first taste I get from Beef Bourguignon is a heavy wine taste, that tells me too much wine was used in the braising liquid. The hallmark of a well-prepared dish is the subtle layers of flavours that build the overall flavour profile and one flavour should not dominate the others in a negative way.

With braising, the braising liquid should not entirely cover the meat; rather, it should cover no more than about one-half to two-thirds of the meat. If you “swim” the meat, that’s a stew and, unlike with the braising method, tough cuts of meat will not tenderize using a stewing method. In addition, adding too much liquid will dilute the sauce and flavour.  It’s also important that the braising liquid just simmer, not boil. Check the Bourguignon as it braises.  If it is actively bubbling/vigorously boiling, reduce the oven temperature.

Keep the pot covered tightly to keep the moist heat in. Otherwise, the braising liquid will evaporate and the meat will be subject to some drying. Dutch ovens are often used for braising because they have the width for the contents to evenly cook and they have tight fitting covers. Other cooking vessels with tight-fitting lids, such as a high-sided casserole dish, will work equally well.  The important thing is to use a vessel that allows the sauce to surround, not completely submerge, the meat.

There are many schools of thought on what the “correct” braising temperature should be.  I am not sure there is one. My preference is around 275°F.  The aim is to keep the braising liquid from actively boiling because the premise behind braising is to let the meat cook very slowly allowing it to tenderize.  High temperatures can result in dryer meat. Additionally, since my recipe calls for a starch thickener for the braising liquid, a high cooking temperature will break down the starch causing it to lose its thickening power resulting in a watery thin sauce.  As a general rule of thumb, or frame of reference, the sauce should be thick enough to coat the back of a spoon.

Vegetables

Beef Bourguignon does not contain a lot of vegetables, or varieties of vegetables.  Typically, it only has carrots, mushrooms, and either tiny pearl onions or shallots.  It’s all about the beef in this dish and the other additions serve only as flavour contributors that, themselves, absorb the wonderful savory flavours in the braising liquid.  There are enough vegetables in the Bourguignon, however, that it generally is not necessary to add a side of vegetables (except perhaps mashed potatoes) to serve with the Bourguignon.

 Beef Bourguignon
Bistro Style Beef Bourguignon

Serving Suggestions

My favorite way to serve Beef Bourguignon is with whipped mashed potatoes seasoned with butter and garlic. The wonderfully rich sauce from the Bourguignon pairs very well with the potatoes.

Bistro Style Beef Bourguignon Served with Whipped Garlic Seasoned Mashed Potatoes
Bistro Style Beef Bourguignon Served with Whipped Garlic Seasoned Mashed Potatoes

Beef Bourguignon can also be served on, or with, plain toast or garlic bread which can be used to soak up the flavorful sauce. You want to capture every last bite of this delectable sauce!

 Beef Bourguignon
Bistro Style Beef Bourguignon

 

This dish freezes well and is part of my batch cooking repertoire.  It reheats well in the microwave.

Beef Bourguignon
Bistro Style Beef Bourguignon

The recipe for Beef Bourguignon may look a bit complicated but it really is not if the process is organized.  Read through the recipe and plan your work and you can produce restaurant-quality food at home.  Measure out all the ingredients and do all the chopping and ingredient preparation before beginning the actual cooking.

[Printable recipe follows at end of post]

Beef Bourguignon

Ingredients:

For the bouquet garni:
3 sprigs fresh thyme
3 sprigs fresh parsley
2 large dried bay leaves
4 whole cloves
6” piece of celery rib

2 tsp olive oil
7 oz bacon lardons, cut into chunks approximately ¼“ – 1/3“ thick x 1” long

1½ – 2 lbs beef cheeks or beef chuck
3 tbsp cornstarch or flour
Fine sea salt
Freshly ground pepper

1½ tbsp brandy (or red wine)

1 tbsp olive oil
½ tbsp butter
½ cup onion, coarsely chopped
2 tbsp tomato paste
2 cloves garlic, chopped
1 2/3 cup dry red wine
1½ cups warm beef stock

1 tbsp cornstarch or flour
2 – 2½ tbsp beef stock (or water)

1 tbsp butter
½ tbsp olive oil
12 oz baby carrots
8 – 10 small shallots or pearl onions

1 tbsp olive oil
1 tbsp butter
8 oz small button mushrooms, halved or quartered (depending on size of mushrooms)
½ cup dry red wine

Method:

Make a bouquet garni consisting of 3 sprigs each of fresh thyme and parsley tied with kitchen string/twine along with 2 large bay leaves.  Insert 4 whole cloves into center of a 6” piece of celery rib. Tie the herbs and bay leaves to the celery rib. Set aside.

Heat 2 tsp olive oil in sauté pan over medium heat.  Add the bacon lardons.  Cook over medium-low heat for approximately 12-15 minutes, until lardons are crisp and brown and the fat has been rendered from the lardons.  Remove the lardons with a slotted spoon and transfer to paper towel-lined bowl or plate. Reserve the rendered fat in the pan.

Pat beef dry with paper towel. Season the beef with salt and pepper and cut into chunks approximately 2” in size, removing any excess fat, tendons, and sinew.

Place the cornstarch or flour and the sea salt and pepper into small plastic bag.  Shake well to mix.  Set aside.

Increase the heat under the sauté pan containing the lardon fat to medium-high.  Working in small batches, two to three chunks at a time, dredge the beef chunks in the cornstarch or flour mixture, shaking off any excess.  Place the beef chunks in the hot pan, leaving space between each chunk.  Sear the meat.  Using tongs, turn the meat to brown all sides.  Do not overcook – just cook long enough to brown the beef, a minute or two per side.  Transfer the seared meat to a 4-quart Dutch oven, casserole dish, or small roaster.

Preheat oven to 275°F.

With the pan (in which the beef was seared) off the heat, add either 1½ tbsp brandy, red wine, or beef stock and stir. Return pan to medium-low heat and deglaze the pan by using a wooden spoon to scrape up any caramelized brown bits remaining in the pan after the meat was seared. Once all the brown bits have been loosened and mixed in with the deglazing liquid, add 1 tablespoon of olive oil then the ½ tablespoon of butter.  Add the chopped onions and, over medium heat and stirring constantly, sauté until the onions begin to become translucent.  Add the tomato paste and chopped garlic and stir to prevent burning, about 20-30 seconds.

Remove pan from heat and add 1 2/3 cups red wine to the onion-garlic mixture.  Increase heat to high, return pan to heat, and bring mixture to a boil then immediately reduce heat to a slow boil.  Boil slowly for 4-5 minutes to boil off the raw alcohol in the wine.  Add the beef stock.  Cook over low heat 2-3 minutes. Stir in half of the bacon lardons, reserving the remainder.

Transfer the onion, wine, beef stock, and lardon mixture to the casserole containing the seared meat.  Add the prepared bouquet garni, pressing it gently into the braising liquid. The liquid should cover approximately one-half to two-thirds of the meat.  Place lid on casserole dish and transfer it to the preheated oven and cook for about 2½ hours.  If the braising liquid is still very thin at the 2½ hour point, add about 1 tablespoon of cornstarch or flour whisked together with 2 – 2½ tablespoons water or beef stock and some of the hot braising liquid to temper the mixture.  Stir into braising liquid gently. Regardless whether additional thickening agent is added, return the casserole to oven to cook for 30 more minutes, or until meat is tender to the touch of a fork.

Meanwhile, add 1 tbsp olive oil and 1 tbsp butter to a clean sauté pan placed over medium high heat.  Add the carrots and whole shallots or pearl onions.  Stir fry for about 5 minutes until the carrots are slightly beginning to soften and both the carrots and onions are lightly tanned with color.  Add the stir-fried vegetables to the meat casserole.  Return the lid to the casserole and continue slow cooking for approximately 20 minutes.  After the 20 minutes, if the braising liquid still does not coat the back of a spoon, add an additional ½ to 1 tablespoon cornstarch or flour mixed with 2 tablespoons beef stock or water and a little hot braising liquid, whisked together.

In clean sauté pan, over medium-high heat, heat 1 tbsp olive oil and 1 tbsp butter.  Add the mushrooms and stir fry for 2 minutes.  Sprinkle with salt and pepper and add the remaining lardons.  Stir fry for 2-3 minutes longer then reduce heat to medium-low and add ½ cup red wine. Cook for 4-5 minutes longer at a very slow boil.  Transfer mixture to the casserole and cook for 45 minutes longer, or until carrots are cooked and the beef breaks apart easily with the light pressure from a fork. Remove and discard the bouquet garni.  Serve with whipped garlic potatoes, toasted French bread, or a crusty bread.

Yield:  Apx. 8 servings

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Beef Bourguignon

One of the best French classic dishes, Beef Bourguignon is made with beef, pork, carrots, onions, and mushrooms all braised and slow cooked in a rich red wine and beef stock sauce
Course Main Course
Cuisine French
Keyword Beef Bourguignon
Servings 8
My Island Bistro Kitchen My Island Bistro Kitchen

Ingredients

  • 3 sprigs fresh thyme
  • 3 sprigs fresh parsley
  • 2 large dried bay leaves
  • 4 whole cloves
  • 6 ” piece of celery rib
  • 2 tsp olive oil
  • 7 oz bacon lardons, cut into chunks approximately ¼“ – 1/3“ thick x 1” long
  • 1½ - 2 lbs beef cheeks or beef chuck
  • 3 tbsp cornstarch or flour
  • Fine sea salt
  • Freshly ground pepper
  • tbsp brandy, or red wine
  • 1 tbsp olive oil
  • ½ tbsp butter
  • ½ cup onion, coarsely chopped
  • 2 tbsp tomato paste
  • 2 cloves garlic, chopped
  • 1 2/3 cup dry red wine
  • cups warm beef stock
  • 1 tbsp cornstarch or flour
  • 2 – 2½ tbsp beef stock, or water
  • 1 tbsp butter
  • ½ tbsp olive oil
  • 12 oz baby carrots
  • 8 – 10 small shallots or pearl onions
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 8 oz small button mushrooms, halved or quartered (depending on size of mushrooms)
  • ½ cup dry red wine

Instructions

  1. Make a bouquet garni consisting of 3 sprigs each of fresh thyme and parsley tied with kitchen string/twine along with 2 large bay leaves. Insert 4 whole cloves into center of a 6” piece of celery rib. Tie the herbs and bay leaves to the celery rib. Set aside.
  2. Heat 2 tsp olive oil in sauté pan over medium heat. Add the bacon lardons. Cook over medium-low heat for approximately 12-15 minutes, until lardons are crisp and brown and the fat has been rendered from the lardons. Remove the lardons with a slotted spoon and transfer to paper towel-lined bowl or plate. Reserve the rendered fat in the pan.
  3. Pat beef dry with paper towel. Season the beef with salt and pepper and cut into chunks approximately 2” in size, removing any excess fat, tendons, and sinew.
  4. Place the cornstarch or flour and the sea salt and pepper into small plastic bag. Shake well to mix. Set aside.
  5. Increase the heat under the sauté pan containing the lardon fat to medium-high. Working in small batches, two to three chunks at a time, dredge the beef chunks in the cornstarch or flour mixture, shaking off any excess. Place the beef chunks in the hot pan, leaving space between each chunk. Sear the meat. Using tongs, turn the meat to brown all sides. Do not overcook – just cook long enough to brown the beef, a minute or two per side. Transfer the seared meat to a 4-quart Dutch oven, casserole dish, or small roaster.
  6. Preheat oven to 275°F.
  7. With the pan (in which the beef was seared) off the heat, add either 1½ tbsp brandy, red wine, or beef stock and stir. Return pan to medium-low heat and deglaze the pan by using a wooden spoon to scrape up any caramelized brown bits remaining in the pan after the meat was seared. Once all the brown bits have been loosened and mixed in with the deglazing liquid, add 1 tablespoon of olive oil then the ½ tablespoon of butter. Add the chopped onions and, over medium heat and stirring constantly, sauté until the onions begin to become translucent. Add the tomato paste and chopped garlic and stir to prevent burning, about 20-30 seconds.

  8. Remove pan from heat and add 1 2/3 cups red wine to the onion-garlic mixture.  Stir. Increase heat to high, return pan to heat, and bring mixture to a boil then immediately reduce heat to a slow boil. Boil slowly for 4-5 minutes to boil off the raw alcohol in the wine. Add the beef stock. Cook over low heat 2-3 minutes. Stir in half of the bacon lardons, reserving the remainder.

  9. Transfer the onion, wine, beef stock, and lardon mixture to the casserole containing the seared meat. Add the prepared bouquet garni, pressing it gently into the braising liquid. The liquid should cover approximately one-half to two-thirds of the meat. Place lid on casserole dish and transfer it to the preheated oven and cook for about 2½ hours. If the braising liquid is still very thin at the 2½ hour point, add about 1 tablespoon of cornstarch or flour whisked together with 2 – 2½ tablespoons water or beef stock and some of the hot braising liquid to temper the mixture. Stir into braising liquid gently. Regardless whether additional thickening agent is added, return the casserole to oven to cook for 30 more minutes, or until meat is tender to the touch of a fork.
  10. Meanwhile, add 1 tbsp olive oil and 1 tbsp butter to a clean sauté pan placed over medium high heat. Add the carrots and whole shallots or pearl onions. Stir fry for about 5 minutes until the carrots are slightly beginning to soften and both the carrots and onions are lightly tanned with color. Add the stir-fried vegetables to the meat casserole. Return the lid to the casserole and continue slow cooking for approximately 20 minutes. After the 20 minutes, if the braising liquid still does not coat the back of a spoon, add an additional ½ to 1 tablespoon cornstarch or flour mixed with 2 tablespoons beef stock or water and a little hot braising liquid, whisked together.
  11. In clean sauté pan, over medium-high heat, heat 1 tbsp olive oil and 1 tbsp butter. Add the mushrooms and stir fry for 2 minutes. Sprinkle with salt and pepper and add the remaining lardons. Stir fry for 2-3 minutes longer then reduce heat to medium-low and add ½ cup red wine. Cook for 4-5 minutes longer at a very slow boil. Transfer mixture to the casserole and cook for 45 minutes longer, or until carrots are cooked and the beef breaks apart easily with the light pressure from a fork. Remove and discard the bouquet garni. Serve with whipped garlic potatoes, toasted French bread, or a crusty bread.

Recipe Notes

Yield: Apx. 8 servings

 

[Copyright My Island Bistro Kitchen]

 

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Beef Bourguignon
Bistro Style Beef Bourguignon

 

Beef Pasta Casserole Recipe

Beef Pasta Casserole
Beef Pasta Casserole

I am a huge fan of batch cooking and preparing make-ahead meals, like this Beef Pasta Casserole, to freeze for easy weeknight meal preparation.

I began batch cooking many years ago when I moved away from my family home and began life on my own.  I went in search of cookbooks designed for cooking for one or two and didn’t find much on the market. What recipes I did find took ingredients that either weren’t available locally or the recipes called for sizes of ingredients that weren’t available in Canada.

I also soon discovered it really wasn’t much fun having to prepare a meal from scratch each night for one person.  That’s when I realized I didn’t need cookbooks with recipes sized down to one or two servings; I needed a freezer and I needed to batch cook make-ahead meals!

Beef Pasta Casserole
Beef Pasta Casserole

I currently have two freezers plus a deep freezer compartment in the bottom of the refrigerator and all are filled with make ahead-meals.  The entrées are a mix of very basic fare, like baked beans, pasta casseroles, and fish cakes, and more elaborate meals like fillings for vol-au-vents and crèpes for nights that call for something a little extra special.

Batch cooking means you still do the prep work but it is all done upfront at once and it eases the pressure of meal preparation on weeknights, especially on nights where one is late getting home from work.  So long as I have the makings for a salad in the fridge and some rolls, biscuits, or bread in the freezer, I can pull out a frozen entrée and have dinner on the table in 30 minutes or so. Clean-up is super easy, too, since there are no prep dishes or pots and pans to be washed, just the plate, glass, and utensils to be loaded into the dishwasher.

Beef Pasta Casserole
Beef Pasta Casserole

One of my standby casseroles is this beef pasta casserole.  It’s not hard to prepare and does not take any wild or weird ingredients. This makes a huge casserole so it’s great to take to potlucks or divide into meal-sized servings and frozen.  Use a large roaster or two 2-quart casseroles or, if you have a small household, divide the casserole up into small single serving casseroles or ramekins and freeze them.  I have a ton of ramekins and small individual-sized casserole dishes as I find they are the perfect serving size for individual servings of casseroles.  I store these casseroles, unbaked, in large plastic freezer containers in the freezer.

Beef Pasta Casserole
Beef Pasta Casserole Ready for the Freezer

Easy steps make this casserole.  Brown the ground beef, drain, and set it aside.  Cook the pasta. Next, sauté the onion, garlic cloves, celery, green pepper, and mushrooms.  Then, combine all the liquid ingredients and canned tomatoes. Combine all the ingredients together along with some cheese and, voilà, that’s it!  Top the casserole with some extra cheese and bake in the oven for 25-30 minutes.   If freezing the casserole, freeze it unbaked and without the cheese topping which is best added at the time of baking.

Serve with your favorite green salad and biscuits, rolls, or bread.

Beef Pasta Casserole
Beef Pasta Casserole

Beef Pasta Casserole

Ingredients:

1½ lbs lean ground beef
1½ – 2 tbsp vegetable oil

1-2 tbsp vegetable oil
2/3 cup onion, chopped
3 garlic cloves, minced
1/3 cup celery, chopped
¼ cup green pepper, chopped
¾ cup sliced button mushrooms

1 – 284ml can tomato soup
1 tsp Worcestershire sauce
½ cup beef broth (homemade or commercial)
¼ cup tomato paste
1 tbsp maple syrup
2 tbsp basil pesto (homemade or commercial)
2 tsp Italian seasoning
¼ tsp ground ginger
1 – 398ml can diced tomatoes with juice
Salt and pepper, to taste

400g fusilli (regular or gluten-free), cooked according to package directions and drained (about 5 cups raw pasta)
2/3 cup shredded cheese of choice (e.g., cheddar, or a blend of cheeses)
2 tbsp grated Parmesan cheese

½ cup shredded cheese of choice for topping casserole

Method:

In large frypan, heat the vegetable oil and brown the meat over medium-low heat. Drain. Set aside.

Preheat oven to 350°F.

In large saucepan, heat second amount of vegetable oil over medium heat.  Sauté the onion, garlic, celery, and green pepper for approximately 2 minutes.  Add the mushrooms and sauté for 3-4 minutes.  Remove from heat and set aside.

In a large bowl or measuring cup, combine the tomato soup, Worcestershire sauce, beef broth, tomato paste, maple syrup, basil pesto, Italian seasoning, and ground ginger. Stir well.  Stir in canned tomatoes with juice. Season with salt and pepper, to taste.

In large bowl or pot, combine the cooked pasta, meat, vegetables, liquid ingredients, 2/3 cup shredded cheese, and Parmesan cheese.  Stir gently to combine ingredients.  Transfer mixture to large greased roaster, two – 2-quart casseroles, or divide into individual serving-sized dishes such as ramekins.

Sprinkle casserole(s) with remaining ½ cup shredded cheese.  Bake in oven for 25-30 minutes to heat through.  Serve hot.  Casserole freezes well.

Yield:  12-14 servings

If you have made this recipe and enjoyed it and/or wish to share it with your friends and family, please do so on social media but be sure to share the direct link to this posting from my website.

Beef Pasta Casserole

This tasty Beef Pasta Casserole is an easy-to-make weeknight casserole that combines ground beef, pasta, cheese, and a tomato-based sauce. Freezes well.

Course Main Course
Cuisine American
Servings 12
My Island Bistro Kitchen My Island Bistro Kitchen

Ingredients

  • 1 1/2 lbs lean ground beef
  • 1 1/2 - 2 tbsp vegetable oil
  • 1-2 tbsp vegetable oil
  • 2/3 cup onion, chopped
  • 3 garlic cloves, minced
  • 1/3 cup celery, chopped
  • 1/4 cup green pepper, chopped
  • 3/4 cup sliced button mushrooms
  • 1 - 284ml can tomato soup
  • 1 tsp Worcestershire sauce
  • 1/2 cup beef broth
  • 1/4 cup tomato paste
  • 1 tbsp maple syrup
  • 2 tbsp basil pesto
  • 2 tsp Italian seasoning
  • 1/4 tsp ground ginger
  • 1 - 398ml can diced tomatoes with juice
  • salt and pepper, to taste
  • 400g fusilli (regular or gluten-free), cooked according to package directions and drained (about 5 cups raw pasta)
  • 2/3 cup shredded cheese of choice (e.g., cheddar, or a blend of cheeses)
  • 2 tbsp grated Parmesan cheese
  • 1/2 cup shredded cheese of choice for topping casserole

Instructions

  1. In large frypan, heat the vegetable oil and brown the meat over medium-low heat. Drain. Set aside.
  2. Preheat oven to 350°F.
  3. In large saucepan, heat second amount of vegetable oil over medium heat. Sauté the onion, garlic, celery, and green pepper for approximately 2 minutes. Add the mushrooms and sauté for 3-4 minutes. Remove from heat and set aside.
  4. In a large bowl or measuring cup, combine the tomato soup, Worcestershire sauce, beef broth, tomato paste, maple syrup, basil pesto, Italian seasoning, and ground ginger. Stir well. Stir in canned tomatoes with juice. Season with salt and pepper, to taste.
  5. In large bowl or pot, combine the cooked pasta, meat, vegetables, liquid ingredients, 2/3 cup shredded cheese, and Parmesan cheese. Stir gently to combine ingredients. Transfer mixture to large greased roaster, two – 2-quart casseroles, or divide into individual serving-sized dishes such as ramekins.
  6. Sprinkle casserole(s) with remaining ½ cup shredded cheese. Bake in oven for 25-30 minutes to heat through. Serve hot. Casserole freezes well.

Recipe Notes

[Copyright My Island Bistro Kitchen]

Looking for other tasty casseroles?  Try these from My Island Bistro Kitchen:

Chicken Chow Mein Casserole
Hawaiian Fiesta Casserole 
Ham and Pasta Casserole
Creamy Tuna Noodle Casserole
Macaroni and Sausage Casserole
Chicken and Ham Casserole
Sausage, Black Beans, and Pasta Casserole
Green Bean Casserole

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Beef Pasta Casserole
Beef Pasta Casserole

Homemade Beef Stock Recipe and Tips (or is it Beef Broth?)

Beef Stock/Broth
Homemade Beef Stock/Broth

Beef stock and beef broth are terms often used interchangeably. However, there is actually a difference between the two.  True beef stock is made principally with bones and water and little to no seasoning.  It typically simmers for hours on the stove. Beef stock is nutrient dense, protein rich, and a good source of minerals and gelatin. Traditional beef broth, on the other hand, is usually made mainly with meat (though some bones may be included) and it often has additional flavorings (from vegetables, herbs, and spices) added to it. Beef broth typically simmers for less time than a true beef stock and is, therefore, a lighter product.

It seems the theory is that stock, made from the bones, is more pure and versatile than broth.  This is because the unseasoned stock can be used in more dishes in which seasoning can then be added, unique to each dish as it is made.  I actually like the soup, sauce, or casserole base (i.e., the stock/broth) to already have some seasoning in it to start with and I don’t experience any issues with my already-seasoned stock/broth in any recipe I am making.  I like the extra flavour boost the seasoned stock/broth gives to dishes. So, regardless what it is technically called, what follows is my recipe for beef stock/broth (or a combination or modification thereof).  Plan to make this on a day when you will be home for the day as this stock/broth will take 6-8 hours to simmer slowly.

Beef Stock/Broth
Beef Stock/Broth

A good stock/broth is a handy staple to have on hand in the cook’s kitchen (or freezer).  Of course, if it is made as a broth with some seasonings, it can be used as a drink and is particularly useful in situations where one must follow a clear liquid diet. But, the stock/broth can be used as the base for soups, sauces, braised dishes, and gravies and it can also be used when called for in a host of recipes and other dishes. With a homemade stock/broth, you know what is in it, there are no preservatives, and the amount of salt can be controlled.  I find that a lot of commercially-made stocks and broths are way too salty for my taste.

So, about 5 pounds of meaty bones with marrow from the local butcher will be needed for my recipe. By “meaty bones”, I am referring to bones that still have some meat on them. In fact, I like to include a couple of bones that have a substantial amount of meat on them as this, in my opinion, deepens the flavour of the stock/broth. Marrow is the fatty gelatin-like matter found in the cavity of large bones.  If you tell your butcher you are making stock/broth, he or she will know what product you are looking for – i.e., beef bones with marrow – ribs, shanks, knuckle bones, and so forth. I call my butcher a couple of days in advance to ensure that the butcher shop will have the right product and amount set aside for me and I always ask that the meaty bones be cut into 2” – 3” thick chunks so they are easier to handle in both the roasting and simmering processes. The photo below shows a sampling of the bones/meat I typically use in my stock/broth.

Beef Bones for Stock/Broth
Beef Bones for Stock/Broth

I like lots of deep flavor and color in my beef stock/broth. One way to get this is to roast the meaty bones.  The roasting process will caramelize the meaty bones and this will yield a rich brown-colored stock/broth.  Roast the bones at a high temperature (450°F) for about 30 minutes then brush some tomato paste over them and return them to the oven to roast for about 30 minutes longer.

Because I like lots of flavour in my stock/broth, I add some aromatic and flavourful vegetables – carrots, leek, parsnips, onion, celery, mushrooms, and a hefty dose of garlic. There is no need to peel the vegetables (except for the rutabaga that often has a wax coating).  Just make sure they are very well washed.  You want all the flavour and colour you can get from the vegetables, some of which is contained in the skins/peelings which will later be discarded anyway once the stock/broth is cooked and strained.

Celery is a big flavour agent in this stock/broth and that’s why, in addition to the three stalks of celery called for in the recipe, the celery leaves and the base of the three stalks are used to intensify the flavour. Any kind of mushrooms can be used in the stock/broth. Portobellos would be my first choice because of their earthy flavour and deep colour which will contribute to the colour of the stock/broth. I have, however, made great stock with the simple white button mushrooms which, of course, are more economical than Portobellos. Toss the vegetables with olive oil and add them to the roaster during the last 30 minutes of the roasting bones. It’s important to ensure these don’t burn or char so keep an eye on them and turn the veggies, if necessary, as they roast.

Once the bones and veggies are roasted, transfer them to a large stock pot. Don’t discard all those lovely brown bits and scrapings left in the roasting pan!  Simply add a small amount of water to the pan (or you can use a bit of red wine, if you wish), place the roaster over medium heat, and scrape those bits up and transfer them to the stockpot, too.  There is a lot of valuable flavour in those scrapings, too good to lose.

Fresh herbs can, of course, be used in this recipe but I have given amounts for dried herbs because we don’t all have access to quality fresh herbs year-round.  Even though this stock will be strained, I still like to gather up all the herbs and spices into a bouquet garni because it corrals them and keeps the stock cleaner.  To make the bouquet garni, cut an 8” square of double layer of cheesecloth, place the herbs and spices in the center, gather up the cheesecloth, and tie it with string.  Add this lovely aromatic sachet to the stock pot.  As the stock/broth simmers, it will be infused by the herbs and spices. Add the cold water, vinegar, bay leaves, and sea salt.  The vinegar will draw the gelatin, nutrients, and minerals from the bones through the slow simmering process.  Because only a small amount of vinegar is used, it will not leave a negative taste to the stock/broth.

Beef Stock/Broth
Beef Stock/Broth

Bring the ingredients almost, but not quite, to the boiling point over medium-high heat.  It’s critical that this stock NEVER boil – that will make it cloudy and the look you’re aiming for is a translucent liquid. Reduce the heat to a low simmer.  The temperature of the liquid should reach and stay around the 200°F point. A candy thermometer is useful to verify the heat from time to time as the stock/broth simmers. If the temperature of the liquid dips below 200°F, simply increase the heat just a bit to bring the temperature back up to the simmering point. If it exceeds 200°F, drop the heat back. It’s okay if you see tiny bubbles forming but they should not break the surface of the liquid. The other tip to a translucent stock/broth is not to stir it as it is simmering. This will stir everything up and can cause clouding to occur, resulting in a murky stock/broth. While a cloudy broth will not affect its flavour, a translucent broth is more eye appealing.

As the mixture is simmering, you will notice some fat from the bones rising to the surface. Periodically take a large spoon and skim this fat away and discard it.  Don’t cover the stockpot while the stock/broth is simmering as it is more difficult to keep the liquid at the simmering point if it is covered. Also, some reduction of the liquid is required in order to achieve desired flavour. If you find that too much of the stock/broth is evaporating too quickly, reduce the heat and add a bit more cold water to ensure all the ingredients are submerged in the liquid. However, be cautious about adding too much water as it will dilute the flavour of the stock/broth.

Beef Stock/Broth
Beef Stock/Broth

Once the stock/broth has simmered for 6-8 hours, remove it from the heat and strain it.  To do this, line a large colander with a double layer of damp cheesecloth. Place the colander over a clean stock pot and pour the stock/broth into the colander.  Discard the bones, vegetables, and bouquet garni.  Place the stockpot containing the strained stock/broth in a large sink filled with ice water to cool it quickly.  Skim off any further solidified fat as the stock/broth cools. If you are super particular about having a totally clear stock/broth, free of all impurities, I recommend straining it twice through a colander lined with damp cheesecloth. The stock/broth in the photos in this posting were strained once. Some tiny impurities are visible. They don’t bother me but a second straining of the stock/broth would remove them. Place the strained stock in the refrigerator to chill completely then remove any remaining solidified fat.  For more intense flavored stock/broth, it can be placed back on the stove at medium-low heat and reduced to one-half, yielding a stronger, more concentrated flavour but there will obviously be less quantity.

So, apart from the necessity to use the right ingredients in the stock/broth, the three big tips I have for making a clear, high quality stock/broth are:  1) Don’t boil it; 2) Don’t stir it; and 3) Don’t cover it while it simmers.  Basically, put the ingredients in a large stockpot, get the liquid to the simmering point and let it do its thing.

Beef Stock/Broth
Beef Stock/Broth

This stock/broth will keep in the refrigerator for up to three days or it can be frozen, at this point, in containers of desired size.  I usually freeze and label mine in different quantities based on what recipe I intend using it in. I will often freeze some stock/broth in ice cube containers and use them for flavoring dishes, like rice or steamed vegetables, where smaller amounts may be needed.  So, regardless whether the ingredients and method used in this recipe are technically a “broth” or a “stock”, I use this tasty product in any recipe calling for either beef stock or beef broth.

[Printable recipe follows at end of posting]

Homemade Beef Stock/Broth

 Ingredients:

5 lbs meaty beef bones with marrow (shank, ribs, knuckle bones)
Olive oil
1 – 5 oz/156ml can tomato paste

2 large carrots, unpeeled and halved, cut into 3” chunks
1 large leek, light and white parts only, halved
2 parsnips, unpeeled, cut into 2” chunks
1 large onion, unpeeled, halved
11 oz rutabaga, peeled, cut into ½” slices and halved
1 head garlic (containing apx. 9-10 cloves)
3 large celery ribs (with leaves and base of stalks included), cut into 3” chunks
6 oz mushrooms, halved

1 tbsp dried parsley
1½ tsp mixed peppercorns
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried rosemary
1 tsp dried basil
6 whole allspice
4 whole cloves

12 cups cold water
1½ tbsp cider vinegar
2 bay leaves
1½ tsp fine sea salt

Method:

Preheat oven to 450°F. Grease large roasting pan.  In large bowl, toss meaty bones with olive oil to lightly coat.  Place bones in roaster and roast for 30 minutes.

Place carrots, leek, parsnips, onion, rutabaga, garlic, celery, and mushrooms in a large bowl and add enough olive oil to lightly coat.

Remove bones from oven, turn, and brush them with tomato paste.  Add the olive-oil coated vegetables to the roasting pan and return the roaster to the oven.  Roast for another 30 minutes, turning the vegetables once or twice to ensure they do not burn.  Transfer roasted bones and vegetables to a large stockpot.  Add a small amount of water (or a bit of red wine) to roasting pan, place it over medium heat, and stir scrapings left from the roasting process.  Pour into stock pot with the bones and vegetables.

Using a small 8” square of double cheese cloth, gather the herbs and spices together in the center and tie up cheesecloth to make a bouquet garni.  Drop the sachet in to the stock pot. Add the cold water, vinegar, bay leaves, and sea salt.

Bring mixture to just below the boiling point over medium high heat. DO NOT BOIL. Reduce heat to a low simmer (liquid temperature should reach and remain around the 200°F point) and let stock simmer, uncovered, for 6-8 hours. If liquid evaporates too much and too quickly, reduce the heat and add a bit more water (e.g., 1 cup or so).  Periodically, skim the fat, as it forms, from the surface of the stock as it simmers. Do not stir mixture as it simmers as this may create a cloudy stock/broth.

Prepare a large colander with a double layer of damp cheesecloth.  Place colander over large clean stock pot and pour the stock/broth mixture into the colander to strain it.  Discard bones, vegetables, and bouquet garni.  Place stockpot containing the strained stock/broth in large sink filled with ice water to cool the stock quickly.  Remove and discard any solidified fat. Place strained stock in refrigerator to chill completely then remove any remaining solidified fat from the chilled stock/broth.

Use stock/broth immediately or store, covered, in refrigerator for up to 3 days.  Alternatively, pour stock/broth into containers of desired size and freeze for future use.

Yield:  Apx. 10 cups (depending on amount of evaporation and reduction that has occurred).

NOTE:  Strained stock/broth may be reheated over medium-low heat and reduced to one-half. This will yield a stronger flavored and more concentrated product but, naturally, there will be less quantity.

Straining the stock/broth twice through a cheesecloth-lined colander will yield a clearer broth, free of any impurities.

Homemade Beef Stock (or is it Beef Broth?)

Yield: Apx. 10 cups (depending on amount of evaporation and reduction that has occurred)

Roasted bones combined with long, slow simmering yield a deep, rich flavoured beef stock/broth that has a multitude of uses.

Ingredients

  • 5 lbs meaty beef bones with marrow (shank, ribs, knuckle bones)
  • Olive oil
  • 1 – 5 oz/156ml can tomato paste
  • 2 large carrots, unpeeled and halved, cut into 3” chunks
  • 1 large leek, light and white parts only, halved
  • 2 parsnips, unpeeled, cut into 2” chunks
  • 1 large onion, unpeeled, halved
  • 11 oz rutabaga, peeled, cut into ½” slices and halved
  • 1 head garlic (containing apx. 9-10 cloves)
  • 3 large celery ribs (with leaves and head of stalks included), cut into 3” chunks
  • 6 oz mushrooms, halved
  • 1 tbsp dried parsley
  • 1½ tsp mixed peppercorns
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 1 tsp dried basil
  • 6 whole allspice
  • 4 whole cloves
  • 12 cups cold water
  • 1½ tbsp cider vinegar
  • 2 bay leaves
  • 1½ tsp fine sea salt

Instructions

  1. Preheat oven to 450°F. Grease large roasting pan. In large bowl, toss meaty bones with olive oil to lightly coat. Place bones in roaster and roast for 30 minutes.
  2. Place carrots, leek, parsnips, onion, rutabaga, garlic, celery, and mushrooms in a large bowl and add enough olive oil to lightly coat.
  3. Remove bones from oven, turn, and brush them with tomato paste. Add the olive-oil coated vegetables to the roasting pan and return the roaster to the oven. Roast for another 30 minutes, turning the vegetables once or twice to ensure they do not burn. Transfer roasted bones and vegetables to a large stockpot. Add a small amount of water (or a bit of red wine) to roasting pan, place it over medium heat, and stir scrapings left from the roasting process. Pour into stock pot with the bones and vegetables.
  4. Using a small 8” square of double cheese cloth, gather the herbs and spices together and tie up cheesecloth to make a bouquet garni. Drop the sachet in to the stock pot. Add the cold water, vinegar, bay leaves, and sea salt.
  5. Bring mixture to just below the boiling point over medium high heat. DO NOT BOIL. Reduce heat to a low simmer (liquid temperature should reach and remain around the 200°F point) and let stock simmer, uncovered, for 6-8 hours. If liquid evaporates too much and too quickly, reduce the heat and add a bit more water (e.g., 1 cup or so). Periodically, skim the fat, as it forms, from the surface of the stock as it simmers. Do not stir mixture as it simmers as this may create a cloudy stock/broth.
  6. Prepare a large colander with a double layer of damp cheesecloth. Place colander over large clean stock pot and pour the stock/broth mixture into the colander to strain it. Discard bones, vegetables, and bouquet garni. Place stockpot containing the strained stock/broth in large sink filled with ice water to cool the stock quickly. Remove and discard any solidified fat. Place strained stock in refrigerator to chill completely then remove any remaining solidified fat from the chilled stock/broth.
  7. Use stock/broth immediately or store, covered, in refrigerator for up to 3 days. Alternatively, pour stock/broth into containers of desired size and freeze for future use.

Notes

Strained stock/broth may be reheated over medium-low heat and reduced to one-half. This will yield a stronger flavored and more concentrated product but, naturally, there will be less quantity.

Straining the stock/broth twice through cheesecloth-lined colanders will yield a clearer broth, free of any impurities.

Be sure to read the accompanying blog post to this recipe as it contains additional information and tips on making beef stock/broth.

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Beef Broth

Rethink Beef Global Recipe Swap Campaign: Moussaka

Moussaka
Moussaka

I have been invited by www.thinkbeef.ca to participate, as one of ten food bloggers from across Canada, in the Rethink Beef Global Recipe Swap Campaign to promote recipes using ground beef. Each blogger was asked to develop a recipe (using ground beef) that is inspired by his or her cultural background or a culinary adventure experienced. Each blogger was paired with another and the two exchanged their own recipe for the other to try. This posting involves showcasing my own recipe as well as a recipe from my swap partner, Jason Lee, who writes the blog, “Shut Up and Eat”.

Moussaka
Moussaka

I frequently use ground beef in recipes and am never at a loss to come up with meal ideas to use this versatile meat. The recipe I have chosen is Moussaka. This is a one-dish meal typically characterized by ground meat, eggplant, and tomato sauce with a white sauce on top. So, I will begin with a discussion on why I chose Moussaka to feature ground beef, followed by some hints and tips on making this Greek-inspired dish, and will end with my experience cooking my recipe swap partner’s Beef and Coriander Dumplings inspired by his Chinese heritage. This posting has two recipes from two different cultures but both use ground beef as the main ingredient. Continue reading Rethink Beef Global Recipe Swap Campaign: Moussaka

The Bistro’s Beef Pot Pie

Beef Pot Pie
Beef Pot Pie

I am a huge fan of cooking with the intent of having leftovers for several meals.  It’s great to have cold leftover turkey, ham, or roast beef but, after a couple of days, well, it can get a little monotonous.  I don’t like to throw out food so the alternative is to find other creative ways to use the leftovers and stretch the food budget.  Sometimes, as in the case of a large family, perhaps the leftovers don’t span far enough unless they are used in a way that extends them.

So, whether it’s a case of having leftover meat you’re tired of or not having enough left to plate as straight cold meat slices to make another meal, my recipe for Beef Pot Pie will be the answer for leftover roast beef.  Just make sure you make an extra 1 1/3 cups of gravy when preparing that roast beef dinner so you will have enough gravy to make this recipe. Continue reading The Bistro’s Beef Pot Pie

Savory Cottage Pie

My Island Bistro Kitchen's Cottage Pie
My Island Bistro Kitchen’s Cottage Pie

I first had a rudimentary version of Cottage Pie (although I didn’t know that’s what it was) many years ago as a small child at Camp Segunakadeck (Seggie) on the south shore of PEI.  I came home from summer camp raving about this yummy dish and trying to describe it to my mother.  As a seven or eight-year old, my descriptions of culinary delights would not have been enough for even a seasoned professional chef to be able to concoct some resemblance of the meal.  The description would have went something like this…there was hamburg and ‘stuff’ on the bottom and mashed potatoes on the top and it was made in a large pan.  Many years later when I would recall my camping experience, I was always reminded of this dish which I have since come to realize was likely a very basic and simplistic version of  Cottage Pie. Continue reading Savory Cottage Pie