#Beef Burgundy Zucchini Stew Recipe

[thedisneychef]

Beef Bourguignon: Rich and Complex French Classic Dish

As you take your first bite of Beef Bourguignon, you're immediately transported to the rolling hills of Burgundy, France. This classic French dish is known for its rich and complex flavors that are sure to satisfy any meat lover's craving. The tender beef, slowly braised in red wine and beef broth, is infused with the flavors of aromatic vegetables, herbs, and spices, resulting in a dish that is hearty, flavorful, and comforting. More Delicious Recipes You Will Love: - Spicy Beef Chili with Beans and Tomatoes - Sizzling Beef Fajitas: A Flavorful and Festive Tex-Mex Dish for Any Occasion - Indulge in Comforting and Flavorful Beef Stroganoff: A Classic Dish for Any Occasion Join me as we explore the origins and ingredients of Beef Bourguignon, and discover how to make this classic dish at home to impress your family and guests with its delicious French charm. Tips: - Use a good quality beef chuck roast that is well-marbled with fat. This will ensure that the meat is tender and flavorful after cooking. - Brown the beef cubes in batches to avoid overcrowding the pan, which can cause the meat to steam instead of brown. - Use a good quality red wine, preferably Burgundy, for the best flavor. If you prefer not to use alcohol, you can substitute the red wine with an equal amount of beef broth. - Cook the stew low and slow, either in the oven or on the stovetop, to allow the flavors to meld together and the meat to become tender and flavorful. - For a thicker sauce, you can mix 1 tablespoon of cornstarch with 1 tablespoon of water and add it to the stew during the last 30 minutes of cooking. - Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat the stew gently in a covered pot on the stovetop or in the microwave. - Serve Beef Bourguignon with crusty bread, mashed potatoes, or egg noodles to soak up the delicious sauce. What are some other dishes that use red wine as an ingredient? Red wine is a versatile ingredient that can be used in a variety of dishes to add depth and complexity of flavor. Here are a few examples of other dishes that use red wine: - Coq au Vin: This classic French dish features chicken braised in red wine with bacon, mushrooms, and onions. - Beef short ribs: Slow-cooked beef short ribs are often braised in red wine to create a rich and savory sauce. - Osso Buco: This Italian dish features veal shanks that are braised in red wine with vegetables and herbs. - Ratatouille: This vegetable stew from the Provence region of France often includes red wine in the sauce, along with tomatoes, eggplant, zucchini, and bell peppers. - Mushroom risotto: Red wine can be used to deglaze the pan when making mushroom risotto, adding a rich and earthy flavor to the dish. - Beef stew: Red wine is often used in the sauce for beef stew, along with beef broth, vegetables, and herbs. - Beef and mushroom pie: This classic British dish features beef and mushrooms simmered in a red wine sauce, topped with a pastry crust and baked until golden brown. By using red wine as an ingredient in your cooking, you can add a depth of flavor and complexity to your dishes that will impress your guests and elevate your cooking to the next level. What are some tips for selecting the right red wine to use in cooking? Choosing the right red wine for cooking is important to ensure that the dish has the intended flavor profile. Here are some tips to help you select the best red wine for your cooking: - Choose a wine that you would enjoy drinking: The flavor of the wine will be concentrated in the dish, so it's important to choose a wine that you like the taste of. - Use a wine that complements the dish: As a general rule, red wines with bold flavors, such as Cabernet Sauvignon or Syrah, pair well with rich meat dishes, while lighter red wines, such as Pinot Noir, pair well with lighter dishes. - Consider the acidity of the wine: Acidic wines, such as Chianti or Sangiovese, pair well with tomato-based sauces, while lower acidity wines, such as Merlot or Zinfandel, pair well with cream-based sauces. - Avoid using "cooking wine": Cooking wines are often low-quality wines that are heavily salted and flavored, and can give your dish an artificial taste. Instead, use a good quality wine that you would drink on its own. - Don't overspend on the wine: While it's important to use a good quality wine, you don't need to break the bank. A mid-range wine that you enjoy drinking should work well for cooking. - Consider the sweetness of the wine: Sweeter wines, such as Port or Madeira, can be used in dessertsor sweet sauces, while drier wines are better suited for savory dishes. - Adjust the amount of wine based on the recipe: Some recipes may call for a specific amount of wine, while others may leave it up to the cook's discretion. As a general guideline, use about 1 cup of wine for every 3-4 pounds of meat in a recipe. Conclusion: In conclusion, red wine is a versatile ingredient that can be used to add depth and complexity of flavor to a variety of dishes. When choosing a red wine for cooking, it is important to choose a wine that you enjoy drinking, and that complements the dish you are making. Consider the acidity and sweetness of the wine, and adjust the amount based on the recipe. By using a good quality wine and following these tips, you can elevate your cooking to the next level and create dishes that are rich in flavor and complexity. Whether you are making Beef Bourguignon, Coq au Vin, or any other red wine-based dish, a well-chosen wine can make all the difference. Read the full article

[rocketeam]

Beef Burgundy Zucchini Stew Recipe

#Beef Burgundy Zucchini Stew Recipe

[kristablogs]

Eleven soup recipes perfect for freezing and hoarding

Please don't freeze the entire chicken like this when you store this soup. There's a process. (Jenny Huang/)

Follow all of PopSci’s COVID-19 coverage here, including travel advice, pregnancy concerns, and the latest findings on the virus itself.

As humanity responds to the COVID-19 pandemic by canceling large events, working from home, self-quarantining, and locking down portions of countries where the virus has spread quickly, there’s a chance you might be stuck inside for a while. And you gotta eat. Canned food and other non-perishables are fine and all, but we’ve got two words that will absolutely change the game: Frozen. Soup.

Beyond the fact that soups are like warm hugs for your insides, freezing them allows you to transform quick-spoiling produce into a long-lasting food supply that’s easy to reheat. Just drop those savory blocks of soup-ice in a pot and let ‘em melt. Plus, cooking is an excellent way to pass the time when you can’t leave the house. Heck, get the whole family involved.

So we asked our good friends at Saveur to send us their favorite soup recipes. Now, we’re passing them on to you.

“Green” gumbo (gumbo z’herbes)

Traditionally, there's no meat in this gumbo, but you can use meat stock if you want. (Thomas Payne/)

A traditional dish for Louisiana’s Catholics during Lent, this meatless gumbo recipe serves 10 to 12 people. The ingredients are fairly standard, combining yellow onions, celery, a green bell pepper, and garlic with a sizeable amount of whatever leafy greens you have on hand. It’s one of Saveur food editor Kat Craddock’s favorites, and although it’s usually vegetable-only, she sometimes likes to sneak in a little andouille sausage or a smoked turkey leg.

Spring pea soup with leeks and herbs

This vibrant soup is excellent served warm or chilled, but we haven't tried it as a popsicle. (Thomas Payne/)

This simple soup contains exactly what is advertised: peas, leeks, and herbs. There’s a little more to it than that, of course, but not much. As a bonus, if you’ve been looking for a reason to use that bag of frozen peas that’s gone untouched for ages, you can use it here. Start to finish, it’ll take about two hours to make this recipe, and you’ll need a blender.

Caramelized onion, fennel, and mushroom soup

If you get bored of how this one tastes, just make it with different mushrooms. Problem solved. (Farideh Sadeghin/)

Another straightforward recipe, this one’s for the mushroom lovers. Yeah, you can use a pound of your favorite mushrooms (cremini, shiitake, portobello, whatever), but you can also amp up that earthy flavor with 8 cups of mushroom stock. If you’d rather not, or just don’t have any on hand, you can just use beef stock. Pour a little bit of white wine in there, too, while you’re at it.

Chickpea and pasta soup

This soup is a meal in and of itself. (Farideh Sadeghin/)

Adapted from a Jamie Oliver recipe, this soup needs no accompaniments—it’ll fill you up on its own. If you’ve got canned chickpeas in your pantry, simply combine them with celery, a carrot, an onion, and a few ingredients. Then toss in some pasta. You might find it a bit thicker than the soup you’re used to—the pasta absorbs a lot of liquid—but you can add more stock to thin it out as it reheats.

Roasted chicken, corn, and saffron soup

It's hard to go wrong with chicken and noodles. (Matt Taylor-Gross/)

Chicken noodle soup is probably the first soup you remember eating, and you might think it’s hard to improve on something so loved. This recipe makes an old standard a little more fun. It’ll take two hours (you’ve got to roast a whole chicken), but when you’re done you’ll have enough for 8 to 10 people. If you’re not familiar with saffron, it’s a somewhat sweet spice that’s grown extensively in Spain and Iran, but can be purchased from a few growers in the U.S. as well as from international suppliers.

Carrot soup with ginger and leeks

Seasonally, this spicy carrot ginger soup is great in the winter, but who cares about seasons when you're stuck inside? (Katherine Whittaker/)

Get ready to puree some carrots—you’ll need a blender for this one. If you want to add a little heat to the soup, consider adding chopped hot red chiles or crushed red pepper flakes, but that’s totally optional if you like things on the mild side. Once you’ve got a nice, smooth base, add some cooked sausage to complete the dish.

Boeuf Bourguignon (Burgundy-style beef stew)

You might have to spend a little more time with this stew, but it's worth it. (Ingalls Photography/)

Most of the soups on this list so far have been heavily vegetable-based, but this one’s for the meat lovers. You will have to marinate the beef overnight, so make sure you’re prepared for that time commitment. Beyond its namesake ingredient, this stew has bacon, carrots, garlic, onions, and mushrooms. You can serve it with bread, too, but if you don’t have any, don’t worry—just eat it straight out of a bowl.

Chicken soup with rice, carrots, and kale

If you think food automatically tastes better when it's linked to a family member, you might like this soup. (Jenny Huang/)

This soup comes with a little bit of a story—it’s an adaptation of a soup that Saveur’s former editor-in-chief, Stacy Adimando, learned how to make from her grandmother. It’s a little more complicated than tossing a bunch of stuff into a pot, as you’ll need to cook and shred the chicken and make some rice, but this recipe transforms relatively simple ingredients into something Adimando says she simply “cannot live without.”

Eggs poached in tomato sauce (shakshuka)

For those who like to eat breakfast all day, or want to eat eggs for dinner. (Matt Taylor-Gross/)

Diverging a bit from what most you might consider soup, this hearty dish is a solid choice for any meal of the day. It’s a classic breakfast in Israel, and Craddock says it’s her go-to brunch for New Year’s Day because it’s so easy to prepare in advance. You don’t need a big pot for it either, just a 12-inch pan or cast iron skillet. Don’t poach the eggs before you freeze it, though—wait until you reheat the sauce and slide them just before serving.

Yucatecan turkey soup with lime (sopa de lima)

Charring the peppers, onion, and garlic before simmering them in the soup deepens the flavor of this take on the Yucatán's sopa de lima. (Jenny Huang/)

A popular regional specialty in Mérida, the capital of the Mexican state of Yucatán, this deeply flavored soup combines turkey with peppers, onion, zucchini, squash, tomatoes, and lime. If you can’t get your hands on a turkey leg, skinless chicken thighs work, too. It goes well with corn chips.

Rhode Island clam chowder

Digging up clams can be hard. Pouring them out of a can is not. (Jenny Huang/)

This recipe calls for fresh clams, but Craddock says canned clams and clam broth are acceptable replacements if you’re stuck inside due to a viral outbreak. It’ll also be a little easier to do so, as cooking with whole clams can be tricky—if you don’t clean them well enough, they’ll leave sand in your food. But when you can’t go outside and want a little taste of New England, any kind of clams in a savory broth made with potatoes, onion, and celery will do the trick.

[scootoaster]

Eleven soup recipes perfect for freezing and hoarding

Please don't freeze the entire chicken like this when you store this soup. There's a process. (Jenny Huang/)

Follow all of PopSci’s COVID-19 coverage here, including travel advice, pregnancy concerns, and the latest findings on the virus itself.

As humanity responds to the COVID-19 pandemic by canceling large events, working from home, self-quarantining, and locking down portions of countries where the virus has spread quickly, there’s a chance you might be stuck inside for a while. And you gotta eat. Canned food and other non-perishables are fine and all, but we’ve got two words that will absolutely change the game: Frozen. Soup.

Beyond the fact that soups are like warm hugs for your insides, freezing them allows you to transform quick-spoiling produce into a long-lasting food supply that’s easy to reheat. Just drop those savory blocks of soup-ice in a pot and let ‘em melt. Plus, cooking is an excellent way to pass the time when you can’t leave the house. Heck, get the whole family involved.

So we asked our good friends at Saveur to send us their favorite soup recipes. Now, we’re passing them on to you.

“Green” gumbo (gumbo z’herbes)

Traditionally, there's no meat in this gumbo, but you can use meat stock if you want. (Thomas Payne/)

A traditional dish for Louisiana’s Catholics during Lent, this meatless gumbo recipe serves 10 to 12 people. The ingredients are fairly standard, combining yellow onions, celery, a green bell pepper, and garlic with a sizeable amount of whatever leafy greens you have on hand. It’s one of Saveur food editor Kat Craddock’s favorites, and although it’s usually vegetable-only, she sometimes likes to sneak in a little andouille sausage or a smoked turkey leg.

Spring pea soup with leeks and herbs

This vibrant soup is excellent served warm or chilled, but we haven't tried it as a popsicle. (Thomas Payne/)

This simple soup contains exactly what is advertised: peas, leeks, and herbs. There’s a little more to it than that, of course, but not much. As a bonus, if you’ve been looking for a reason to use that bag of frozen peas that’s gone untouched for ages, you can use it here. Start to finish, it’ll take about two hours to make this recipe, and you’ll need a blender.

Caramelized onion, fennel, and mushroom soup

If you get bored of how this one tastes, just make it with different mushrooms. Problem solved. (Farideh Sadeghin/)

Another straightforward recipe, this one’s for the mushroom lovers. Yeah, you can use a pound of your favorite mushrooms (cremini, shiitake, portobello, whatever), but you can also amp up that earthy flavor with 8 cups of mushroom stock. If you’d rather not, or just don’t have any on hand, you can just use beef stock. Pour a little bit of white wine in there, too, while you’re at it.

Chickpea and pasta soup

This soup is a meal in and of itself. (Farideh Sadeghin/)

Adapted from a Jamie Oliver recipe, this soup needs no accompaniments—it’ll fill you up on its own. If you’ve got canned chickpeas in your pantry, simply combine them with celery, a carrot, an onion, and a few ingredients. Then toss in some pasta. You might find it a bit thicker than the soup you’re used to—the pasta absorbs a lot of liquid—but you can add more stock to thin it out as it reheats.

Roasted chicken, corn, and saffron soup

It's hard to go wrong with chicken and noodles. (Matt Taylor-Gross/)

Chicken noodle soup is probably the first soup you remember eating, and you might think it’s hard to improve on something so loved. This recipe makes an old standard a little more fun. It’ll take two hours (you’ve got to roast a whole chicken), but when you’re done you’ll have enough for 8 to 10 people. If you’re not familiar with saffron, it’s a somewhat sweet spice that’s grown extensively in Spain and Iran, but can be purchased from a few growers in the U.S. as well as from international suppliers.

Carrot soup with ginger and leeks

Seasonally, this spicy carrot ginger soup is great in the winter, but who cares about seasons when you're stuck inside? (Katherine Whittaker/)

Get ready to puree some carrots—you’ll need a blender for this one. If you want to add a little heat to the soup, consider adding chopped hot red chiles or crushed red pepper flakes, but that’s totally optional if you like things on the mild side. Once you’ve got a nice, smooth base, add some cooked sausage to complete the dish.

Boeuf Bourguignon (Burgundy-style beef stew)

You might have to spend a little more time with this stew, but it's worth it. (Ingalls Photography/)

Most of the soups on this list so far have been heavily vegetable-based, but this one’s for the meat lovers. You will have to marinate the beef overnight, so make sure you’re prepared for that time commitment. Beyond its namesake ingredient, this stew has bacon, carrots, garlic, onions, and mushrooms. You can serve it with bread, too, but if you don’t have any, don’t worry—just eat it straight out of a bowl.

Chicken soup with rice, carrots, and kale

If you think food automatically tastes better when it's linked to a family member, you might like this soup. (Jenny Huang/)

This soup comes with a little bit of a story—it’s an adaptation of a soup that Saveur’s former editor-in-chief, Stacy Adimando, learned how to make from her grandmother. It’s a little more complicated than tossing a bunch of stuff into a pot, as you’ll need to cook and shred the chicken and make some rice, but this recipe transforms relatively simple ingredients into something Adimando says she simply “cannot live without.”

Eggs poached in tomato sauce (shakshuka)

For those who like to eat breakfast all day, or want to eat eggs for dinner. (Matt Taylor-Gross/)

Diverging a bit from what most you might consider soup, this hearty dish is a solid choice for any meal of the day. It’s a classic breakfast in Israel, and Craddock says it’s her go-to brunch for New Year’s Day because it’s so easy to prepare in advance. You don’t need a big pot for it either, just a 12-inch pan or cast iron skillet. Don’t poach the eggs before you freeze it, though—wait until you reheat the sauce and slide them just before serving.

Yucatecan turkey soup with lime (sopa de lima)

Charring the peppers, onion, and garlic before simmering them in the soup deepens the flavor of this take on the Yucatán's sopa de lima. (Jenny Huang/)

A popular regional specialty in Mérida, the capital of the Mexican state of Yucatán, this deeply flavored soup combines turkey with peppers, onion, zucchini, squash, tomatoes, and lime. If you can’t get your hands on a turkey leg, skinless chicken thighs work, too. It goes well with corn chips.

Rhode Island clam chowder

Digging up clams can be hard. Pouring them out of a can is not. (Jenny Huang/)

This recipe calls for fresh clams, but Craddock says canned clams and clam broth are acceptable replacements if you’re stuck inside due to a viral outbreak. It’ll also be a little easier to do so, as cooking with whole clams can be tricky—if you don’t clean them well enough, they’ll leave sand in your food. But when you can’t go outside and want a little taste of New England, any kind of clams in a savory broth made with potatoes, onion, and celery will do the trick.

[thedisneychef]

Beef Bourguignon: Rich and Complex French Classic Dish

As you take your first bite of Beef Bourguignon, you're immediately transported to the rolling hills of Burgundy, France. This classic French dish is known for its rich and complex flavors that are sure to satisfy any meat lover's craving. The tender beef, slowly braised in red wine and beef broth, is infused with the flavors of aromatic vegetables, herbs, and spices, resulting in a dish that is hearty, flavorful, and comforting. More Delicious Recipes You Will Love: - Spicy Beef Chili with Beans and Tomatoes - Sizzling Beef Fajitas: A Flavorful and Festive Tex-Mex Dish for Any Occasion - Indulge in Comforting and Flavorful Beef Stroganoff: A Classic Dish for Any Occasion Join me as we explore the origins and ingredients of Beef Bourguignon, and discover how to make this classic dish at home to impress your family and guests with its delicious French charm. Tips: - Use a good quality beef chuck roast that is well-marbled with fat. This will ensure that the meat is tender and flavorful after cooking. - Brown the beef cubes in batches to avoid overcrowding the pan, which can cause the meat to steam instead of brown. - Use a good quality red wine, preferably Burgundy, for the best flavor. If you prefer not to use alcohol, you can substitute the red wine with an equal amount of beef broth. - Cook the stew low and slow, either in the oven or on the stovetop, to allow the flavors to meld together and the meat to become tender and flavorful. - For a thicker sauce, you can mix 1 tablespoon of cornstarch with 1 tablespoon of water and add it to the stew during the last 30 minutes of cooking. - Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat the stew gently in a covered pot on the stovetop or in the microwave. - Serve Beef Bourguignon with crusty bread, mashed potatoes, or egg noodles to soak up the delicious sauce. What are some other dishes that use red wine as an ingredient? Red wine is a versatile ingredient that can be used in a variety of dishes to add depth and complexity of flavor. Here are a few examples of other dishes that use red wine: - Coq au Vin: This classic French dish features chicken braised in red wine with bacon, mushrooms, and onions. - Beef short ribs: Slow-cooked beef short ribs are often braised in red wine to create a rich and savory sauce. - Osso Buco: This Italian dish features veal shanks that are braised in red wine with vegetables and herbs. - Ratatouille: This vegetable stew from the Provence region of France often includes red wine in the sauce, along with tomatoes, eggplant, zucchini, and bell peppers. - Mushroom risotto: Red wine can be used to deglaze the pan when making mushroom risotto, adding a rich and earthy flavor to the dish. - Beef stew: Red wine is often used in the sauce for beef stew, along with beef broth, vegetables, and herbs. - Beef and mushroom pie: This classic British dish features beef and mushrooms simmered in a red wine sauce, topped with a pastry crust and baked until golden brown. By using red wine as an ingredient in your cooking, you can add a depth of flavor and complexity to your dishes that will impress your guests and elevate your cooking to the next level. What are some tips for selecting the right red wine to use in cooking? Choosing the right red wine for cooking is important to ensure that the dish has the intended flavor profile. Here are some tips to help you select the best red wine for your cooking: - Choose a wine that you would enjoy drinking: The flavor of the wine will be concentrated in the dish, so it's important to choose a wine that you like the taste of. - Use a wine that complements the dish: As a general rule, red wines with bold flavors, such as Cabernet Sauvignon or Syrah, pair well with rich meat dishes, while lighter red wines, such as Pinot Noir, pair well with lighter dishes. - Consider the acidity of the wine: Acidic wines, such as Chianti or Sangiovese, pair well with tomato-based sauces, while lower acidity wines, such as Merlot or Zinfandel, pair well with cream-based sauces. - Avoid using "cooking wine": Cooking wines are often low-quality wines that are heavily salted and flavored, and can give your dish an artificial taste. Instead, use a good quality wine that you would drink on its own. - Don't overspend on the wine: While it's important to use a good quality wine, you don't need to break the bank. A mid-range wine that you enjoy drinking should work well for cooking. - Consider the sweetness of the wine: Sweeter wines, such as Port or Madeira, can be used in dessertsor sweet sauces, while drier wines are better suited for savory dishes. - Adjust the amount of wine based on the recipe: Some recipes may call for a specific amount of wine, while others may leave it up to the cook's discretion. As a general guideline, use about 1 cup of wine for every 3-4 pounds of meat in a recipe. Conclusion: In conclusion, red wine is a versatile ingredient that can be used to add depth and complexity of flavor to a variety of dishes. When choosing a red wine for cooking, it is important to choose a wine that you enjoy drinking, and that complements the dish you are making. Consider the acidity and sweetness of the wine, and adjust the amount based on the recipe. By using a good quality wine and following these tips, you can elevate your cooking to the next level and create dishes that are rich in flavor and complexity. Whether you are making Beef Bourguignon, Coq au Vin, or any other red wine-based dish, a well-chosen wine can make all the difference. Read the full article