Beef Purple... the new Beef Burgundy

05/10/08

This is what happens when you must must must clean out your freezer...

1 beef shoulder filet, which came marinated, and I cubed (you could use any cut of meat, cubed, or stew beef... about 1 lb?)
If you don't have marinated meat, put the meat in about 1/2 cup red wine, some balsamic, some salt and some pepper, natural juices, and a bay leaf for a few hours to overnight. Shake it around every once in a while

3 carrots, peeled and sliced

1 can Cream of Celery (would have used cream of mushroom, but Dan doesn't like mushrooms)

The remains of: one box of peas, one bag of pearl onions, and part of one giant bag of frozen green beans I'll be trying to rid of forever. Use whatever half bag of whatever you have.

about half a bottle of a sturdy Malbec we had a few weeks ago, left out for cooking. This wine was seriously purple, and turned our meal purple, too. Use whatever red you have open, or would like to open and drink a good portion of. (that's about 1.5 cups... maybe a bit more)

Salt, pepper, and a bit of bouquet garni I bought at Penzeys Spice Shop. It has basil, savory, rosemary, thyme, oregano, marjoram, tarragon, and dill weed. You can make your own, or order it from this fabulous spice shop.




Preheat oven to 350 degrees

Brown meat in small batches over high heat in a cast-iron pot or dutch oven.
When meat is all browned, return to pot.
Add all ingredients, along with about 1/2 can of water. (1/2 cup) I also added the marinade from the package back in.
Bring to a boil, reduce heat, and simmer until liquid slightly reduces (about 10 mintues)

Cover, and put in the oven for about 1 hr & 45min - 2 hrs, or until your meat is tender, and you can no longer stand the delicious smell.

Serve over egg noodles, rice, pasta, with bread, or just simply enjoy.