Beef in Wine
This may make some shudder. I had a craving for beef bourguignon. Knowing I did not have all the ingredients or time to prep before leaving it to cook accurately to the version by the great Julia Child, I decided to wing it. I found out that some things still exist that were true when Little B was, well, smaller. The needs are different but the level of desired attention is the same. Not that I have not been present, but the flurry of a full time job has broken up the timing of focus. Instead of squeezing in project research at lunch, grabbing supplies after work and doing them after dinner when Big D was working, I have all the time in the world to prepare, right? Wrong! The planning and purchasing were much more efficient when doing it solo. This is soooo much a first world problem. I know. Having a dollar store a mile away (instead of a thousand miles) makes more projects tempting. The challenge now is getting in and out of the store without being accosted by my own daughter for random things that make her pile of toys higher. The size of the pile is not troublesome, but the amount of abandonment of said toys after a week is the troublesome part. We did a big purge when we moved recently, and Little B did a lot of work to help with her stuff. I don’t want to create the same pile of stuff for her to deal with, but trying to tell her that when she is starry eyed in front of a wall of cheap toys is not very helpful. We are working on earning and managing her own money, but the more important concept is contributing to our household, not earning money. I don’t want to be in a situation where I am debating with her on one or two dollars to sweep the kitchen or pick up her clothes. It is part of living with people. Needless to say, transition means finding a balance, so dinner was good but not traditional. Even if it is not a traditional version, it came out great, allowed for project preparation, gave me time to give Little B attention, tidy up after the dogs (one of which is still in a chewing stage) and and still feed seven people for dinner. Phew! This domestic thing can be lazy or not. Maybe lazy for now…
Beef in Wine
5 pound beef roast (rump or other)
3 medium turnips
1 large yellow onion
3 large carrots
1 cup dry red wine
2 cups beef or vegetable broth
1/2 cabbage head, roughly chopped
Salt and pepper to taste
Preheat oven to 300 degrees. Heat medium oven-proof stock pot to medium high. Chop turnips, onion and carrots into bite-sized pieces. Season roast generously with salt and pepper. Sear meat on all sides in heated pot until browned. Add vegetables and stir, slightly coating with the browning bits. Arrange meat so fat side is facing up. Pour wine and broth over meat and vegetables. Cover pot and place in oven. Cook for four hours, leaving it covered the whole time. Remove pot from oven and uncover. Add cabbage, stir vegetables, trying not to disturb crusty fat layer on top and replace cover. Return to oven and cook for one more hour. Remove from oven, arrange meat and vegetables on serving tray and serve immediately.