I’ve posted about this beouf bourguignon before.  I know.  And incidentally, if you want a good Before & After of a blogger’s journey through the years, check that link out.  I’ll wait.

See what I mean?

This recipe deserves another post.  In fact it deserves songs written about it and a book deal which can be turned into a movie or at least a miniseries in which it is the star.

But I’ll just stick to another post.  For now, anyway.

I can’t even quite describe what a big fat deal this dish is.  It’s just unlike any other stew I’ve ever eaten.  And I’ve eaten my fair share.

Rob always describes it as “rich”, which is a fact.  There is such a lovely depth of flavor happening.  I mean, come on.  Bacon.  Red wine.  Beef.  There’s no going wrong.

Did I mention there’s bacon? Oh, I did? Okay.

Confession time: I don’t follow Julia Child’s beouf bourguinon recipe to the letter anymore. I’ve put my own “Jen” spin on it.

Translation: I’m too lazy to do it Julia’s way.

But my husband sure doesn’t seem to mind.  Neither does mah belly.

There’s one step I never skimp on, though.  That would be the browned mushrooms.  Oh my goodness.

I’m the only person in the house who eats them.  Notice how un-sad I sound when I say that?

All.for.me.

The mushrooms are just browned up in butter and olive oil with some parsley thrown in.  And yet they are so, so special.  I Instgrammed this photo and it was agreed – there are many of us who would just eat these for dinner.

And then there’s the brown braised onions which normally go with the dish.  I make them if I’m feeling fancy.  If not, no biggie – I just eat the onions which cooked in the stew.

I really fly by the seat of my pants, don’t I?

Anyway, I don’t say “this is the bomb” very often (because there is no way to say that without sounding corny), but this is in fact THE bomb.  It is close-your-eyes-in-blissful-tranquility delicious.

It also helps that I generally serve this over brown buttered egg noodles.  Oh yeah.

I mean, seriously.  Just look at it.  There’s nothing more to say, is there?

You want this.  You need this.  You will have this if it’s the last thing you ever do.  Because you’re worth it.

Sharing at these awesome blogs!

 

Hello, my friends.

First, what do you think of the new look? Gorgeous, right? I know! All thanks to the hardest working husband/designer this side of the Mississippi.

Second, I tried to make this stew over the weekend in order to get some fresh photos…only something went terribly wrong.  I don’t know if it was the meat or the beer.  

Either way, this goes to show that not everything can go according to plan.  So, I’m re-running last year’s version.  Enjoy!

 

In honor of St. Patrick’s Day coming up this week, I’ll be featuring a couple of yummy Irish-themed recipes which I hope will be part of your celebration.

First up is Irish Beef Stew.  Stew, as we all know, is an easy and tasty way to get something hot and hearty in your family’s belly.  It may take a little bit of time to prepare but while it’s cooking you can work on the other million items on your to-do list.  Or kick back and relax.  Depending on which universe you live in.

Plus…I love it.  I absolutely love stew.  There’s just something about fork-tender meat swimming around in rich, succulent gravy.

What I don’t love is the flavor potatoes take on when they’ve cooked in a stew.  We’re talking borderline phobia here, people.  So I make mashed potatoes instead, or egg noodles with browned butter.

Great.  Now I totally want some.

What makes this stew “Irish” is the addition of dark beer.  I used a very dark stout.  It gave a totally different complexity to the taste of the finished product and had me practically licking the plate.  As long as I’m being honest.

The addition of dumplings was a strike of brilliance - I got the recipe from Jamie’s Food Revolution and they couldn’t be easier.

And as we all know:  Easy + Tasty = A Winner.  It’s just simple math.

Enjoy!

How do YOU celebrate St. Patrick’s Day?

I’m sharing this post at these awesome blogs.  Check them out!

 

 
Anything Pasta

A long time ago, I made up my own recipe for a quick pasta sauce.  I don’t remember how this recipe was born, exactly – I’m sure it was a mixture of creativity, stuff in the fridge and a hardcore craving for pasta.

Since then I’ve prepared one variation after another literally hundreds of times.  It’s the sort of recipe you can change up according to the ingredients you have on hand.  I eat far too much of it.  I can admit my faults.

At the time I last made this, I had the great trifecta on hand: Tomatoes, mozzarella and fresh basil.  Talk about a match made in heaven, and my personal favorite flavor combination.

I also had black olives, which worked because I’ll put them in just about anything.  I’ve been known to eat handfuls of them at a time.  I might need therapy.

If I had spinach or mushrooms I’d have added them as well.  Lemon juice, white wine, any other fresh herbs…let your creativity run wild.

This sauce is such a wonder that unless you’re cooking fresh pasta or something thin like angel hair, you can prepare it in the time it takes the pasta to cook!

The fresh basil wilts when tossed with the hot pasta, and its scent is released.  It mingles with the garlic and tomatoes and creates a cloud of temptation which hangs in the air and begs you to take a taste.  And let’s not even talk about how the mozzarella starts to melt and fuse itself with the pasta.  Shaved Parmesan? Be still my heart.

Go ahead.  Try it for yourself.  And love this child of our combined imaginations.

Sharing with 33 Shades of Green, Balancing Beauty & Bedlam and All The Small Stuff - come check out all the mouthwatering goodness!

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