When I grow up, I want to be just like Ina Garten. The Barefoot Contessa cookbooks are some of my absolute favorites- I haven't tried a recipe I didn't like! Although most recipes make food for a crowd, I've adapted some of my favorites for a smaller audience of two. This week, on a particularly rainy night, I whipped up what I like to call the "Lazy Girl's Beef Bourguignon" because it has a few shortcuts that are omitted from Ina's version. It's not exactly light and summery, but it will beat any pot roast you've ever made. Bonus: The recipe includes wine, which, in my kitchen, means you can indulge in a glass while you cook!
What You'll Need:
1 lb filet of beef
2 Tbsp good olive oil
Rendered bacon fat (or bacon, if you'd prefer)
2 garlic cloves, minced
1 cup good dry red wine
1.5 cups beef stock
1.5 Tbsp tomato paste
1 sprig fresh thyme
1/4 pound pearl onions
1.5 cups of baby carrots, halved (you can cut up whole carrots if you have them)
1.5 Tbsp unsalted butter
1 Tbsp GF flour
1/2 pound baby bella mushrooms, sliced 1/4-inch thick
- With a sharp knife, cut the filet crosswise into 1 inch thick slices. Salt and pepper both sides (be generous!).
- In a large, heavy-bottomed pan, salute the beef in the olive oil until browned on the outside but very rare inside. Then remove the filets from the pan and set aside.
- In the same pan, saute the bacon if you're using it. I omitted this step because I already had some rendered bacon fat from breakfast. If you cooked the bacon, remove all but 2 Tbsp of fat from the pan and set the bacon aside. If you're making the "lazy girl" version like me, add a Tbsp or two of your rendered fat to the pan.
- Saute the garlic for a minute or two until fragrant, then deglaze the pan with the wine (on high heat!).
- Add the beef stock, tomato paste, thyme, and a sprinkle of salt and pepper. Bring to a boil and cook for 10 minutes.
- The Barefoot Contessa recipe says to strain the sauce at this step. I skipped it, but I DID remove the sprig of thyme.
- Add the onions and carrots to the pan and simmer, uncovered, for about 20 minutes or until tender. If the sauce gets overly thick, add a splash of beef stock (or wine!).
- While the carrots and onions cook, saute the mushrooms in olive oil and/or butter (or a combo). They should be slightly browned and soft.
- Add the butter and flour to the sauce/carrot/onion mixture and whisk until slightly thickened.
- Add the mushrooms and beef slices (and bacon if you made it) to the pan. Cover and reheat for 5-10 minutes, but don't over cook! When it's done, serve immediately and enjoy. Bon Apetit!