I found this recipe while perusing Food52, a site I came across when looking at America's Test Kitchen. There's been a lot of food following and research in my life of late, resulting in a lot of reading and salivating over the vast quantity of recipes I have now unearthed. Food52 had a tweet about their upcoming competition for the best one pot recipe. I of course, being a smass (smart-ass), responded "challenge accepted". They favorited it and I felt the gauntlet had been thrown.
|The tweet that started it all|
|Beef- it's what's for dinner|
|Pour half a cup of wine into the pot, pour half a cup of wine into your glass|
The recipe says to reserve two tablespoons of the beef fat to cook the vegetables but since I had trimmed the fat, this was most of the juice I had at my disposal. Now comes the fun part: cooking with wine! I've never cooked with wine before and I was excited to be classy. The recipe only calls for a quarter cup of wine which left the rest of the bottle for enjoyment. One day I want to make sauces with white wine but that's probably better for the summer.
|The last step! Adding some greenery to the beef bourguignon stew|
Chard is not something I was familiar with. It sounds more like a place in the Narnia books (because Charn is a thing in The Magician's Nephew) or Pokemon than a vegetable. So yes, I Googled what chard was and found we've passed each other many times in the grocery store. It doesn't have much flavor but I saved some for a potential salad later. Plus, the stalks are a beautiful array of fire colors (I wonder if that's why it's called chard, like charred).
|The flavors bubbling together|
This dish is perfect for keeping warm on these frigid winter nights. With a hint of tomato soup, this hearty bourguignon combines winter vegetables and traditional beef stew to make a zesty combination that thaws the body and soul. Sauteing the vegetables in the beef fat adds extra flavor, not to mention the red wine reduction. Chopped chard is added in the final stages of cooking, providing light greenery to this traditionally heavy dish. Lastly, the Worcestershire and Tobasco sauce adds heat to this already warming dish.
And although the recipe didn't win the one pot recipe contest, it is now a community pick on Food52.com and my review was published!!!! I published a review on delicious food and I'm so excited by my teeny tiny moment of fame!!