Homemade Buttermilk

Never run out! It's easy.

One part store bought cultured butermilk. Three parts milk. I use organic whole milk.  I use one cup each and store in a jar.
First put one C. Buttermilk
Three Cups Milk in the jar
Let sit for 24 hours on your counter in a warm spot in the kitchen.

There you have it, buttermilk!  I save on cup in a second jar when it's done for the next batch.


 I found the plastic lids on amazon.  This makes a quart which I use in my salad dressings. 

Credit the Food Renegade for this tip!

Mayonnaise

Recipe

One whole egg, room temp

3/4  tsp salt

3/4  tsp sugar

1 T white vinegar.

1 1/4 C. Safflower Oil

Now I make the mayo first, then add the rest.

1  tsp. Dijon Mustard

4 dolyps of the Beaver horseradish sauce

Blend with stick blender per youtube video.  I make mine in the jar I store it in.  Bought the plastic wide mouth jars lids on amazon.

Steps in my kitchen.  I nake it in the same jar I store it in.

Stick in fridge.

Shedd's Old Style Sauce

Grew up eating this.  Loved it!  


They sold to the makers of Nellie's. 

Now it is no longer being made.   Wait!  Here is the recipe!

Ingredients:

1/2 cup good quality mayonnaise

2 tablespoons horseradish sauce

2 teaspoons good quality ketchup

1/4 teaspoon paprika

1/4 teaspoon salt

1/8 teaspoon dried oregano

Dash black pepper

Dash cayenne pepper

Instructions:

Combine all of the ingredients and refrigerate

Homemade Ranch My Style

2 C. Mayo Homemade

2 C Buttermilk Homemade

1 ½ packs uncle dans southern style dressing

About 2 tsp. dill weed

½ tsp Beau Monde

2 Tsp dried minced onion.

Mix and put in fridge in a jar.

Coleslaw Sweet and Tangy

• 8 cups finely diced cabbage (about 1 head)
• 1/4 cup diced carrot
• 2 tablespoons minced onion
• 1/3 cup granulated sugar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup milk
• 1/2 cup mayonnaise - Homemade
• 1/4 cup Buttermilk Homemade
• 1 1/2 tablespoons white vinegar
• 2 1/2 tablespoons lemon juice
• Mix and let sit all day or overnight.   

Baking the Perfect Loaf of Bread at Home

 Formula and Process created by Jim Lahey, owner of Sullivan St Bakery

Formula:

3 cups (430g) flour
1½ cups (345g or 12oz) water
¼ teaspoon (1g) yeast
1¼ teaspoon (8g) salt
olive oil (for coating)
extra flour, wheat bran, or cornmeal (for dusting)

Equipment:

Two medium mixing bowls
6 to 8 quart pot with lid (Pyrex glass, Le Creuset cast iron, or ceramic)
Wooden Spoon or spatula (optional)
Plastic wrap
Two or three cotton dish towels (not terrycloth)

Process:

Mix all of the dry ingredients in a medium bowl. Add water and incorporate by hand or with a wooden spoon or spatula for 30 seconds to 1 minute. Lightly coat the inside of a second medium bowl with olive oil and place the dough in the bowl. Cover the bowl with plastic wrap and let the dough rest 12 hours at room temperature (approx. 65-72°F).
Remove the dough from the bowl and fold once or twice. Let the dough rest 15 minutes in the bowl or on the work surface. Next, shape the dough into ball. Generously coat a cotton towel with flour, wheat bran, or cornmeal; place the dough seam side down on the towel and dust with flour. Cover the dough with a cotton towel and let rise 1-2 hours at room temperature, until more than doubled in size.

Preheat oven to 450-500°F. Place the pot in the oven at least 30 minutes prior to baking to preheat. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough in the pot seam side up. Cover with the lid and bake 30 minutes Then remove the lid and bake 15-30 minutes uncovered, until the loaf is nicely browned.

Baked Beans

Baked Beans

Ingredients

1/2 # bacon

2 ( 14.5 ounce) cans of great northern beans rinsed and drained

1 C.  water

3/4 C. packed brown sugar

2 small onions chopped

3 T. ketchup

3 T. Molasses

1 T. Vinegar

1 T. Mustard

1 t. salt

1 tsp. garlic powder

Directions

preheat oven to 350

Place bacon in skillet and cook over medium-high heat, the crumble.

Mix bacon, beans, water, brown sugar, onions, ketchup, mustard molasses, vinegar mustard, salt and garlic powder together.  Put in baking dish and bake for 45-50 minutes. 

Potato Salad

Adapted from foodnetowork.com Courtesy of the Neely's.

5 large red potatoes ( we use Yukon Gold)
2 ribs celery, chopped
1/2 large onion, chopped
4 hard boiled eggs. three chopped, one sliced
2 heaping Tablespoons sweet pickle relish, drained
1/2 C. Salad Dressing ( they recommend Miracle Whip, my home made mayo is great in this.  
1 Tablespoon yellow mustard
1 Tablespoon sugar
paprika for garnish
salt to taste


Directions
Boil cubed potatoes until they are tender.( or boil whole potatoes )
Drain and cool.  In a large bowl add celery, onion, 3 eggs and pickle relish.  Add the salad dressing, yellow mustard and sugar and salt to taste.  Stir well, Please sliced egg on thep and sprinik with paprika,.  Let the salad chill in the fridge for at least 2 1/2 hours or overnight.

Chicken Marsala

(makes 4 servings)

Ingredients

2 skinless, boneless chicken breasts

salt and flour to taste

1/3 cup flour

1/2 cup olive oil

8 ounces mushrooms sliced and cleaned

1 clove garlic, minced

2 teaspoons shallots, minced

2 tablespoons butter

1/2 cup sweet Marsala wine

1/4 cup chicken stock

1/4 cup dry white wine

1 tablespoon lemon juice

Optional: Parsley and chopped carrots for garnish

Directions

Split chicken breasts through the middle to make 2 pieces. Wrap in plastic and pound each one flat until they are about a quarter-inch thick.

Season with salt and pepper on both sides of each piece of chicken.

Put flour on a plate and dredge chicken both sides in the flour. Keep flour on plate.

Heat oil over medium-heat. When the oil is hot, fry each piece of chicken for 3-4 minutes on each side until golden brown.

Remove chicken and place on a serving platter covered with foil.

Add 1 tablespoon butter to the pan. Add mushrooms and cook until golden brown (about 8 minutes). Set aside.

Add remaining 1 tablespoon butter to the pan, then add shallots and garlic. Cook until soft (about 1 minute)

Pour flour from plate into pan. Cook for 2 minutes, stirring frequently.

Add marsala, white wine, lemon juice, and chicken stock, scraping the bottom of the pan to loosen any of the brown bits (fond).

Cook until sauce is slightly reduced (about 2 minutes). Return the chicke and mushrooms to the skillet, and cook another 2 minutes or until heated through.

Season with additional salt and pepper to taste. Garnish as desired. Serve hot.

Serve with noodles or mashed potaotes.  Our favorite is rice and we know that isn't Italian, but good.

Two Sloppy Joe recipes

Manwhich

Ingredients 

 
1 pound lean ground beef
 
1/4 cup chopped onion
 
1/4 cup chopped green bell pepper
 
1/2 teaspoon garlic powder
 
1 teaspoon prepared yellow mustard
 
3/4 cup ketchup
 
3 teaspoons brown sugar
 
salt to taste
 
ground black pepper to taste


Directions
1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.

2. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.


This one is really good.  Takes a bit longer than the first, but well worth it!


One Skillet Light Sloppy Joes 

Serves 4

Ingredients

• 1 1/4 pounds 93% lean ground beef or turkey
• 1 carrot, minced
• 1 onion, minced
• 2 cloves garlic, minced
• 1 (28 oz.) can crushed tomatoes
• 3 tablespoons tomato paste
• 2 tablespoons dark brown sugar
• 1 tablespoon steak seasoning
• 1 tablespoon Worcestershire sauce
• 1 tablespoon cider vinegar
• 4 hamburger rolls (white or wheat)
• kosher salt and freshly ground pepper, to taste

Directions

1. Heat a large skillet over medium-high heat and add meat to pan. Sprinkle steak seasoning over the meat and brown on all sides, breaking pieces up as you go, until it is cooked through.
2. Add onions, carrots and garlic, and cook until softened, stirring frequently.
3. Pour in cider vinegar and Worcestershire sauce, and reduce heat to medium. Simmer for another 5-10 minutes, or until liquids cook down.
4. Add tomatoes, tomato paste and sugar to the pan and stir thoroughly to combine. Cover skillet and reduce heat to low, cooking for another 10-15 minutes, or until sauce is reduced and very thick, and vegetables are very tender.
5. Taste and add salt and pepper, if necessary.
6. Optional: toast buns.
7. Spoon sloppy joe mixture onto buns and serve immediately.

Easy Holiday Dinner (Turkey)

We work, so hard through the holidays; here is an easy way to have a quick easy and tasty dinner for Christmas or New Years. 

Take the leftovers from your yummy Thanksgiving Dinner, and:

Layer in a 9x13 pan

Mashed Potatoes

then

Sliced Turkey

Stuffing

and

Gravy

(You can freeze this with gravy on top ~ I do~ or freeze the gravy separately

Cover with foil, freeze and the rest is easy.  Some veggies, rolls and dinner is served.  Heat thawed about 30 minutes at 350.

You can also freeze more ahead for unexpected Turkey Dinners!

                                How to cook that Turkey fast!

Turkey frozen?  A much faster way to thaw.

Hamburger Casserole

(Serves 8-10)

Ingredients

• 1 pound ground beef
• 1 can (15 oz) tomato sauce
• 1 pound macaroni
• 3/4 cup sour cream
• 1 cup ricotta
• 1/4 teaspoon sugar
• salt and pepper, to taste
• parmesan, to taste

Directions 

1. Preheat oven to 350º F.
2. In a large pan, cook the ground beef until it’s browned, on medium heat. Drain the fat. Add the tomato to the beef and stir well.
3. Season with salt and pepper and simmer and add sugar.
4. The sauce will reduce a little.
5. In a large pot of boiling water, cook macaroni according to the directions on box, or until al dente. Drain and set aside.
6. In a bowl, combine the ricotta and sour cream together then add in the meat and tomatoes and pasta. Toss everything together, then place in a large casserole dish.
7. Bake for 15 minutes, or until sauce is cooked through.
8. Top with parmesan and serve warm.

Recipe from 12 Tomatoes
(froze half of this in seal a meal bags)  I liked it best after sitting for a day, however it is REALLY delish.

Crispy Cheddar Chicken

2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley

Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

Creamy Burrito Casserole

Creamy burrito casserole

1 lb ground beef or 1 lb ground turkey
1/2 medium yellow onion, chopped
1 (1 1/4 ounce) package taco seasoning...
6 large flour tortillas
1 (16 ounce) can refried beans
2 -3 cups shredded taco cheese or 2 -3 cups cheddar cheese
1 (10 3/4 ounce) can cream of mushroom soup
4 ounces sour cream
jarred hot sauce, if desired to spice it up
Directions:

Brown ground meat/turkey and onion; drain.
Add taco seasoning and stir in refried beans.
Mix soup and sour cream in a separate bowl.
Spread 1/2 sour cream mixture in the bottom of a casserole dish.
Tear up 3 tortillas and spread over sour cream mixture.
Put 1/2 the meat bean mixture over that.
Add a layer of cheese.
You could put some hot sauce on this now.
Repeat the layers.
Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes

Oven Baked Tacos

1# lean ground beef
1 can refried beans
taco seasoning
one can tomato sauce
Grated Cheddar or Mexican Cheese (to taste)


Oven Baked Tacos!

Brown your ground beef and drain completely - then add refried beans, taco seasoning and about half a can of tomato sauce. Mix together and scoop into taco shells, (stand them up in a casserole dish).

Sprinkle the cheese on top and bake at 375 for 10 minutes!!

Or this variation. 


    2 lbs ground beef, lean
    3 tablespoons taco seasoning
    6 ounces tomato sauce
    20 1/2 ounces refried beans
    shredded cheddar cheese
    12 small flour tortillas
    diced tomato
    diced onion
    sour cream
    salsa
    shredded lettuce


Brown ground beef and drain.

Add taco seasoning, refried beans and tomato sauce.

Heat until blended.

Preheat oven to 375 degrees.

Spray a glass 9x13 pan with oil.

Spoon taco filling into taco shells and stack them side by side in pan.

When shells are filled, top each with shredded cheese.

Bake for approximately 15 minutes, watching so they do not brown too much.

Top with remaining ingredients, if desired.

Depending on my mood, I use less meat, more beans and sometimes so Rice a Roni, Spanish Rice. 

 
 

Swirly pizza casarole

Swirly pizza casarole

 

2 lbs ground beef...
1 onion (chopped)
1 teaspoon Italian seasoning
2 (26 ounce) jars spaghetti sauce
16 ounces rotini pasta, (cooked and drained)
5 cups shredded mozzarella cheese (20 oz)
8 ounces sliced pepperoni

Cooking Instructions:

Step 1: Pre-heat the oven to 350 degrees. In a large skillet fry ground beef, and onion. Add Italian seasoning. Cook until the beef is browned. Drain.

Step 2: Stir in pasta sauce and 3 cups of cheese into the meat mixture. Add half of pepperoni. Place mixture into 2 greased 9×13” baking dishes. Sprinkle with the remaining mozzarella cheese and top with pepperoni.

Step 3: Bake in the oven at 350 degrees for 25-30 minutes

Meat and Potato Pie

Meat and Potato Pie

1 slightly beaten egg

1 cup milk

¼ C.  Ketchup

1 T instant minced onions ( I use real ones and wing it)

¾ t Salt

1/8 t pepper

1 pound ground beef

Enough instant potatoes for 8 servings.

½ Cheddar

Combine the egg, half the dray instant mashed potatoes.  (Sometimes I top it with my own real mashed potatoes)

Milk, ketchup, onion, salt, pepper, add beef and mix well.  Spread in a 9 inch pie plate

(I use a 9x9 casserole dish)

I use real mashed potatoes on top!

Bake at 350 for 35 minutes.  Prepare remaining potatoes according to direction.  Spoon atop hot pie.  Sprinkle Cheese over potatoes.  Cute in wedges and serve with ketchup.

Going to double and freeze.

Steakhouse Spinach & Mushroom Mac ‘N Cheese Bake

ngredients

1 pound penne pasta

3/4-1 pound steak

3/4 pound mushrooms, sliced

4 cups spinach

2 cloves garlic, minced

1-2 large white onions, thinly chopped

1 1/4 cup heavy cream, plus 2 tablespoons

2/3 cup Parmesan cheese, freshly grated

1/3 cup Blue cheese, crumbles; plus extra for garnish


4 tablespoons extra-virgin olive oil, divided

1 pinch nutmeg

salt and pepper, to taste

water, for boiling


Directions

Preheat oven to 400º F and spray a 9x13-inch baking dish with non-stick spray.

Set a large pot of salted water to boil and cook pasta according to packaging directions, or until al dente. (firm but done)

Take your steak and season both sides generously with salt and pepper.

Heat 2 tablespoons olive oil in a large skillet or sauté pan over medium high heat.

Once hot, cook steak for 5-6 minutes, flipping in the middle and making sure to brown both sides, but not cooking through completely. Remove from heat.

In the same pan, heat 1 tablespoon olive oil and cook onions until transparent. Then add in sliced mushrooms and garlic, stirring occasionally.

Season with salt and pepper and add 2 tablespoons heavy cream. Stir until thickened, then set aside.

Add 1 tablespoon olive oil and spinach to the pan, cover and reduce heat to medium-low. Cook for 5-7 minutes, or until spinach is wilted.

Pour 1 1/4 cup heavy cream into a medium saucepan over medium heat and bring to a boil.

Add in parmesan and blue cheese and reduce heat to a simmer, stirring until cheese is completely melted and sauce is smooth. Add pinch of nutmeg.
Continue to simmer 10 minutes, or until sauce has thickened.

Add to garlic, mushrooms and onions to the spinach, and stir well.

Slice steak on the diagonal and add to the vegetables.

 Pour in pasta and cheese sauce and mix until everything is coated with sauce and well incorporated.


Pour mixture carefully into baking dish and top with blue cheese crumbles. Bake for 20 minutes, or until cheese is bubbly.

Remove from oven and let cool 5 minutes. Serve hot.

Thanks to 12 Tomatoes for this recipe~

Cheesy Hamburger Casserole

Ingredients:

2 lbs. Lean ground beef (turkey may also be used)
2 Small green peppers chopped
1 medium onion chopped ( I used sweet onion)
2 tsp minced garlic
1 Tbs Worcestershire sauce
1 can diced tomatoes ( I used fire roasted garlic)
1 can tomato sauce
1 tsp Italian seasoning
1/2 cup Chicken broth
1 box of elbow pasta ( I used Dreamfields low carb pasta)
1 Tbs butter
2 cups Shredded Cheddar cheese
Salt and pepper to taste

Directions:
Pre heat oven to 375°
Lightly brown beef and drain any oil in pan
then add the peppers, onions, garlic, Worcestershire , canned tomatoes and tomato sauce, chicken broth and Italian seasoning
Bring to a boil and simmer for 20 minutes.
Cook pasta according to directions, drain, and add the butter to the hot pasta
Combine pasta and beef with one cup of the cheddar cheese and mix well
Place pasta in a 15x10 baking pan and top with remaining cheese
Bake for 25 minutes

Million Dollar Spaghetti

*1 lb of ground beef
*1 jar of spaghetti sauce
*8 oz of cream cheese
*1/4 cup sour cream
*1/2 lb cottage cheese
*1/2 cup butter (1 stick)
*1 pkg spaghetti
*Grated cheddar cheese
Instructions:
Preheat your oven to 350°. Boil your spaghetti noodles until al dente (firm).  Drain and set aside until ready to assemble.
Combine the cream cheese, sour cream and cottage cheese until well blended.
Brown  your hamburger and when done, drain well.  Combine the hamburger with your spaghetti sauce.

Ready for assembly?

1.  Put a few slices of butter into a 9×13 pan then pour half of your spaghetti noodles on top.
2.  Take your cream cheese mixture and pour on top of the noodles. Spread well over noodles.

Alright.  Now we can proceed.

3. Pour the rest of the noodles on top of the cream cheese mixture.  Put a few more slices of butter on top of the noodles.  And no, this is not a Paula Deen recipe!

4. Pour your spaghetti and meat sauce on top of your noodles:

Now it is ready to put into the oven for 30 minutes. After 30 minutes, pour the desired amount of grated cheese on top and return to the oven for 15 minutes to allow cheese to melt.

This also freezes well.

Friendship Casserole

2 - lbs ground beef
1 - 48 oz jar spaghetti sauce
2 – tablespoons sugar
... 1 (16 oz) - pkg medium egg noodles
1/2 - cup margarine or butter
½ - teaspoon onion salt (or onion powder)
½ - teaspoon garlic salt (or garlic powder)
½ - cup grated Parmesan cheese
1 - 12 oz pkg shredded mozzarella cheese

Preheat oven to 350º Brown meat and drain fat. Add spaghetti sauce and sugar to meat; simmer 20 minutes. Cook noodles as directed (AL dente); drain and toss with margarine, salts and Parmesan cheese. Spray two 9x13 pans with non-stick spray. In both pans layer half the sauce, all the noodles, rest of sauce; top with mozzarella cheese. Cover with foil; bake 45 minutes.

*You can also add some sauteed green bell peppers, onions and mushrooms to the sauce. Make sure the person you are gifting this wonderful casserole to likes the veggies. If not just leave them out.

*Note: Since this recipe makes enough for two casseroles, plan one for your family and one for a friend.

This freezes well in seal a meal pouches.

3 ingredient Simply Great Chicken

3 ingredient Simply Great Chicken - all you need is chicken, brown sugar and Italian dressing mi...x - and it only takes an hour!

About 3 1/2 pounds boneless, skinless chicken
1 ( .7 ounce) packet of Italian dressing mix
1/2 cup brown sugar, packed
 
  (we use thighs and reduce cooking time, turning every 10 minutes)

Preheat your oven to 350 degrees Fahrenheit. Grease a 12 inch x 9 inch pan and set aside, and/or it may be preferable to line your dish with aluminum foil as the sugar tends to caramelize while baking.

Rinse chicken, pat dry with paper towels.

Combine and the dried Italian seasoning mix and the brown sugar, mixing together well.

Dip and press the chicken pieces into the mixture, coating front and back and place into your prepared pan, topside of the chicken facing up. Any extra coating that remains can just be sprinkled over the chicken.

Cook for 50-60 minutes or until chicken is done turning every 15 min and basting each time with the drippings with the final turn leaving the topside facing up for the last bit of baking.


This is great served with rice and stir fry veggies!

We now cook pounds at a time and freeze in seal-a-meal pouches.

Grown Up Macaroni and Cheese

Grown-Up Macaroni and Cheese

(makes 14-16 servings)

Ingredients

· 1lb elbow macaroni

· 1 tablespoon salt for boiling water, plus 1 teaspoon for the dish

· 5 tablespoons unsalted butter plus 2 tablespoons set aside for bread crumbs

· 6 tablespoons flour

· 1 1/2 teaspoons mustard powder

· 1/4 teaspoon cayenne pepper

· 5 cups whole milk

· 8oz Monterey Jack cheese, shredded

· 8oz Cheddar cheese, shredded

· 1 cup panko bread crumbs

Directions

1. Preheat oven to broil.

2. In a large pot or dutch oven, bring 4 quarts of water to a boil, then add macaroni noodles and 1 tablespoon salt.

3. Cook until noodles are tender (just past al dente).

4. Drain pasta and set aside.

5. In the same pot or dutch oven, melt 5 tablespoons butter until foaming.

6. Add flour, mustard, and cayenne pepper. Whisk until well incorporated, about 1 minute.

7. Gradually whisk in the milk and bring the mixture to a boil.

8. Continue to whisk until mixture has thickened to about the consistency of heavy cream, then remove from heat.

9. Whisk in the cheeses and 1 teaspoon salt, whisking until cheese is melted.

10. Stir in the pasta, then cook on low, stirring often until the mixture is steaming (about 5 or 6 minutes).

11. Transfer the pasta mixture to a broiler-safe dish (9"x13") and spread evenly.

12. Melt two tablespoons butter and mix with panko bread crumbs.

13. Spread the bread crumbs evenly over the pasta, and transfer the dish to the oven.

14. Broil for 3 to 5 minutes, or until bread crumbs brown.

15. Cool for 5 minutes before serving.

16. Enjoy!

Best Ever Macaroni and Cheese

Ingredients: 8 oz elbow macaroni

 1 16oz container (2cups) cottage cheese (I prefer the small curd)

 1 8oz container sour cream

 1 egg, lightly beaten 

1 tsp salt 

1/4 tsp pepper

 1/4 cup milk

 4 cups shredded sharp cheddar cheese, divided (2 8oz blocks)

 Boil the macaroni noodles according to the package directions; drain well. In a large bowl, combine the cottage cheese, sour cream, egg, salt, pepper, milk and 3 cups of the shredded cheddar cheese (1 1/2 blocks). Stir in the cooked macaroni noodles and mix well to combine. Transfer to a greased 9" baking/casserole dish and top with the remaining cheese. Bake at 350 degrees for 35 minutes or until bubbly. Let stand 5-10 minutes before serving.

Classic Beef Bourguignon

Ingredients
   3 pounds stew beef, cubed
   Pasta or rice
· 2-3 cups beef stock
· 3 cups red wine (cabernet)
· 5 carrots, chopped
· 4 slices bacon, cut into strips
· 4 cloves garlic, minced
· 2 onions, finely chopped
· 2 bay leaves
· 3 tablespoons all-purpose flour
· 2 tablespoons extra-virgin olive oil
· 1 tablespoon tomato paste
· 1 teaspoon dried thyme
· 1/2 teaspoon rosemary
· 1/2 teaspoon cloves * prefer 1/4 tsp*
· kosher salt and freshly ground pepper, to taste

Directions
1. Preheat oven to 450 F.
2. Take your cubed beef and pat them dry with paper towels to remove excess moisture.
3. Heat olive oil in a large Dutch oven over medium heat and render bacon stripsuntil browned and crispy. Remove to a bowl, leaving bacon fat in the pot.
4. Turn heat up to medium-high and, in batches, brown cubed beef, adding more olive oil if necessary. Once browned, transfer to bowl with bacon and set aside.
5. Add onions and carrots, seasoned with salt and pepper, and sauté until softened and        tender. 6-8 minutes.
6. Return beef (and bacon, optional) to the vegetables and sprinkle in flour. Toss to coat everything and transfer Dutch oven to the oven for 4 minutes, uncovered.
7. Toss everything again and roast for another 4 minutes.
8. Remove pot to stove (medium heat) and turn oven heat down to 325 F.
9. Stir tomato paste into beef and veggies and cook for 3-5 minutes.
10. Pour in liquids until meat is just submerged, then add garlic, bay leaves, thyme, rosemary and cloves, and let simmer.
11. Cover and place in oven for 3 hours. Check at 2 hours to see how much liquid is left, adding more stock if meat is no longer covered. Note: sauce should be reduced and thickened, and meat should be falling apart.
12. Once meat is tender, transfer Dutch oven back to stove and keep on low heat until ready to serve.
13. Taste and adjust seasoning, if necessary.
14. Cook pasta or rice.
15. Serve beef bourguignon hot, on top of pasta or rice, pouring extra sauce over as desired.

( I normally cook a bit extra, maybe 20 minutes)

The best batches are when I have the meat cut from chuck roast.