FANCY FROM NOTHING
- 1 package of spring onions (5 in the pack), chopped in 1” length
- 1 leek, sliced in quarter slices (don’t forget to slice it lengthwise first and rinse)
- 1 red bell pepper, chopped in small squares after the seeds are removed
- 1 celery root (they are the white ones, quite strong in taste – use with caution), about ¼ lb – small bits
- 1 yellow onion, chopped
- 1 carrot, sliced in quarter slices
- 1 can of crushed tomatoes
- 1/2 medium sized cauliflower
- 1 Medium sized rutabaga, in elongated cubes
- Potatoes, amount dependant on how many you are serving.
- 2 lb shoulder of beef, with the bone – chop it up and don’t throw away the bones or the fat!
- olive oil
- Some thyme
- Some parsley, chopped fresh or dried
- - I also make sure I have fresh pepper in the pepper mixer, some sea salt and of course the bouillon (I use the floating kind so I don’t have to boil water)
- 1 1/4 cup hot mix
- 1 1/4 cup of red wine
- - some corn flour
How to prepare:
Put all the chopped vegetables in a bowl, ready to be fried.
Then you either chop up the meat or if it is already chopped up – go ahead and fry in olive oil, 4-5 pieces at a time – on all sides, done when they have the color brown – drop them in a large saucepan and continue until done.
Add the hot bouillon, and start it boiling on low (I recommend 1 hour or perhaps more).
The last portion of meat: Lift the pan from the oven and add all the wine, stir well and pour it all over to the saucepan.
Add the chopped or dried parsley and the thyme. Add the can of tomatoes.
Once the meat is starting to be ready; Chop the potatoes in cubes and add to the stew.
Then: Fry the vegetables 2 cups at a time – not too long, just so they get “glassy” (5-7 minutes) and add to the stew.
Leave it until the potatoes are done, perhaps half an hour.
This stew is quite liquid so I recommend adding a mix of cold water whipped with two spoons of corn flour by the end of the process.
And when I did all this... I opened the book and checked that is is approximately what Boef Bourguignon is all about...