cooking with our mother-daughter duo, michael and stella part 2…





pink porridge
page 15







beef bourguignon
page 138



recipe for beef bourguignon:

1 tablespoon extra virgin olive oil
1.5 lbs. beef chuck or bottom round
2 onions, chopped
2 carrots, chopped
1 garlic clove, crushed
14-oz can chopped tomatoes
1 1/4 cups vegetable stock
2 teaspoons freshly chopped herbs of your choice
1 tablespoon tomato paste
5 oz button mushrooms
a pat of unsalted butter
6 large collard green leaves, shredded
sea salt and freshly ground black pepper
mashed potatoes to serve




preheat oven to 375 f
heat the oil in a flameproof casserole dish. add the beef cubes and cook until evenly browned.
remove from the dish and put to one side.
add the onions, carrots, and garlic to the casserole and cook until softened.
return the beef to the casserole along with the tomatoes, stock, herbs, tomato paste, and some seasoning.
bring to a boil. cover with a lid and cook in preheated oven for 1 1/2 hours.
add the mushrooms and return to the oven, still covered, for a further 30 minutes.
melt the butter in a large, nonstick skillet, add the shredded collard greens, and saute for 4-5 minutes, stirring frequently.
serve with collard greens and mashed potatoes on the side.

bon appetit!

see part one here! see what this is all about here