Boeuf bourguignon

Most things change around my house, especially in the kitchen, as did my original boeuf bourguignon, included in my earlier cookbook.  I prefer turnips in this stew as to parsnips (from the first recipe) and the addition of a little instant coffee adds richness.  And of course, this stew is still nightshade free. 

Serves 10-12

3 lbs. eye of round roast, rinsed, dried and cut in

   1-2 inch squares

Sea salt and course black pepper

2 cups flour

4 tablespoons extra virgin olive oil, more if needed

¾ cup dry vermouth

12 large mushrooms, sliced

3 ribs celery, thinly sliced

5-6 garlic cloves, minced

2 white onions, coarsely chopped

1 bay leaf

1 ½ teaspoon instant coffee

3 tablespoons Worcestershire sauce (nightshade free)

2 teaspoon dried thyme

1/8 teaspoon ground cloves

2 tablespoons dried parsley

1 bottle dry red wine

4 cups beef stock, more as needed

Juice of half lemon, and more to finish if desired

2-3 large turnips, peeled and cubed

5-6 cups carrots, peeled and cut in 1” pieces

Salt and pepper beef well after cutting into squares. Dredge in flour and brown in batches with the olive oil, being careful not to crowd. When all the meet is browned and placed in a large bowl, remove any excess oil if needed, and deglaze pan with vermouth. Pour over the beef. Place beef, mushrooms, celery, garlic, onion, bay leaf, coffee, Worcestershire sauce, thyme, cloves, parsley, red wine, stock and lemon in a large pot. Bring to boil, then reduce to medium heat and simmer slightly covered for 1 hour. Add additional stock if necessary. At this point, add turnips and carrots and simmer for approximately 1 ½ hours. More time may be necessary. Adjust seasonings and additional lemon juice as preferred. If beef and vegetables are tender, set aside to cool, and refrigerate overnight or several hours, if time permits. The boeuf bourguignon is delicious if you serve immediately, but the flavors are greatly enhanced by the cooling process. Serve hot with crusty bread and enjoy!