Old Fashioned, French, and Fantastic

by Deborah English — January 3, 2008

I'm not totally convinced that I should be eating anything that has luxuriously lashed eyes which look at me in a curiously kind-of "thinky" way, and then blink as I walk by. To me, this sign of inquisitiveness seems to suggest potential for emotional personality. Still, there is another part of me which really does enjoy eating red meat! So, just because we love to eat red meat, it appears on our table once a week.

Eating lean organic beef is a double-positive though, because it is included on the "World's Healthiest Foods" list at http://www.whfoods.com . Lean beef is a great source of protein, vitamin B12, selenium, zinc, iron, and phosphorus - all vital nutrients to keep our bodies and minds functioning like they ought. Eating "organic" lean beef also means you can be free from worry about consuming potentially toxic pesticides, added hormones, and antibiotic residues commonly found in non-organic meat.

During the warmer months, I tend to choose super-lean more expensive cuts of beef that I lightly panfry, slice, and add to delicious summer salads. However, during the winter, I go old-fashioned -- I'm a sucker for a good homemade casserole. One of my favorite recipes is the classic French Beef Stew. Here is my "healthier" version.

Estouffade de Boeuf

Serves 6

2 Tbsp olive oil
2 ¼lbs best braising steak, cut into chunks
4 onions, sliced
Sea salt and black pepper, freshly ground
1 bottle red wine (decent quality)
1 bouquet garni (heavy on the thyme)
2 cloves garlic
1 cup mushrooms
1 cup pitted black olives

Heat the oil in a large heavy-bottomed pot (I use a Dutch Oven). Sauté the mushrooms until slightly browned, transfer into a bowl, and set aside. Add the meat and onions to the pot and sauté until the meat is sealed on all sides. Add the garlic and stir for one minute. Pour in the whole bottle of red wine and add the bouquet garni and a dash of salt and pepper. Bring to boil then turn the heat down. Simmer for 1¼ hours. Add the mushrooms and olives and simmer for a further 15 minutes. Stir and check fluid levels every now and then. You can add a little water if you think it needs it. Remove the bouquet garni. This dish is delicious served with a side of green beans and baked potatoes.

Enjoy!