Beef Sort Of Bourguignon

With great expectations, my Dad presented my Mom with a copy of Julia Childs’ Mastering the Art of French Cooking. Her first attempt was Boeuf Bourguignon, a complex dish that involved threading a piece of beef with lardons and simmering little pearl onions. Though it was tasty, Mom couldn’t afford the time (or the money) on such recipes. So she simplified the dish, then simplified her simplification until she had something she could easily prep on Monday and use for meals the rest of the week.

My brother T.H. and I both loved this growing up—and now we each regularly cook Beef Sort of Bourguignon for our families!

Ingredients:

1 chuck roast, weighing 2.5 to 3 pounds

Dash of meat tenderizer

2 tablespoons olive oil

salt, pepper and dried thyme

1 15 oz. can of beef bouillon

1 15 oz can of whole tomatoes

½ onion, cut into thick slices

3 cloves of garlic

2 bay leaves

½ pound of mushrooms

Process:

Tenderize the meat according to instructions on the product label. Heat the olive oil in a large stove top pot with a lid and brown the meat on both sides. Season liberally with salt, pepper and thyme.

When the meat has browned, turn the heat down and add the bouillon and half of the juice from the can of tomatoes. Cut the tomatoes into rough pieces and cover the surface of the roast with them and the onion. Add the garlic and bay leaves. Cover with the pot lid and let the meat gently simmer for an hour.

Wash and slice the mushrooms into thick pieces. Add to the roast and cook for another hour so the rich flavor of the broth will seep into the mushrooms.

After the meat has cooked for a total of two hours, remove from the stove and cool. When it has reached room temperature (or close enough to it), put the dish in the refrigerator to chill (overnight is best). Skim the excess fat and discard.

Remove the beef from the broth and slice into pieces about ¼-inch thick. The beef can be served hot or cold. To re-heat, return the skimmed pot to the stove and slowly warm over a low flame. Arrange slices on a large plate with the mushrooms, tomatoes and onions. Spoon some of the broth on top.

Theme and Variations:

Typically we have this the first night with small potatoes and steamed leafy greens.

• Later in the week, add some egg noodles to the beef and broth. Serve with a plain green salad.

•Cold beef slices make hearty sandwiches with sourdough rolls and condiments like stone ground mustard or horseradish sauce.

•Any remaining leftovers can be turned into an absolutely evil beef pot pie. Just add about a cup of cooked "mixed veggies" to the mushroom-and-meat stock. Top with a making of biscuit dough and bake until golden. Serve with steamed green beans.