BEEF BOURGUIGNON

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Mmmmmmmmm. . . It's that time of year. The colors of gold, orange, red and yellow glow against the bluest of skies, and the stove beckons with the promise of simmering stews and hearty soups. I love the Fall. Many bemoan the coming of winter, the early nights, and the shortage of sunlight, but not me. Fall feels like a blanket of warmth accompanied by a crisp breeze coaxing people to gather in their homes and enjoy the bounty of the orchards and the fields. It is time to harvest, prepare meals and share in the candlelight.
My beef bourguignon has carrots, mushrooms, radishes, celery, and any root vegetable that you care to throw in with the beef and red wine. It simmers in a low oven for 3 hours. The aromas build and fill the house and by the time we eat we are crazed with anticipation.
I serve it with a puree of celeriac. Now that is how to enjoy Falls bounty.

RECIPE
4 servings

 1 lb. beef, cut int 1" cubes
1 tablespoon olive oil
1 tablespoon butter
1 onion sliced
3 cloves garlic minced
8 oz mushrooms, halved
1 cup celery, chopped
1 cup carrots, cut in 1"cubes
1 cup radishes, halved or quartered if large
1 tablespoon flour
1 cup beef stock
2 cups red wine
1 teaspoon thyme, a stalk of fresh rosemary, salt and pepper to taste

 Heat the oil and butter and brown the beef on all side. Remove from pan.

 Preheat oven to 325.

 In the same pan, saute the onions on a low fire for 15 minutes, Add garlic, mushrooms, carrots, celery and radishes. Mix and saute for 1 minute.

 Sprinkle with the flour and cover for 1 minute. Stir and add the stock, and bring to a boil.

 Add the wine, herbs and seasonings, bring to a boil. Add the beef cubes, stir and cover.

 Place in the oven for 2 1/2 - 3 hours. Serve and enjoy!




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