Well, the young men from Up with People stayed with us until Monday morning. Because Carlos is vegetarian and we were going to be out at the Up With People performance until 6:45 or so, we made this terrific slow-cooker stew on Sunday night. I’ve made it many times before and I love it.
The guys were terrific in their performance. Don and I really enjoyed it. Carlos, who was the quiet one at home, turned out to be the most demonstrative in the performance. That was quite a surprise. Dillon was polished in his performance and we enjoyed that, too!
Carlos is from Sacramento, California, and Dillon is from Aberdeen, South Dakota. It was fun having them here for the week. They are still in the area doing a public service project. I am hopeful they will keep in touch, and I expect Dillon to do that. He is already my Facebook friend.
Bouef-less Bouef Bourgnignon
(Beef-less Beef Burgundy)
8 ounces of baby carrots
3 garlic cloves, minced
4 T olive oil
1 small can tomato paste
1/2 tsp dried thyme
2 bay leaves
1 & 1/2 cup water
2 vegetable bouillon
1 cup dry red wine
2 15.5-ounce cans of kidney beans, drained and rinsed
Salt & Pepper to taste
8 ounces white button mushrooms, quartered
8 ounces baby portabella mushrooms, quartered
Blanch the shallots in boiling water for about 5 minutes. Drain and peel the skins off the shallots. Heat 2 T oil in a skillet. Add the onions, carrots and garlic and when the vegetables are a little brown and starting to get tender, remove them from the heat. Transfer the vegetables to a 4- to 6-quart slow cooker (sprayed with Pam). Add all the remaining ingredients except the mushrooms. Stir and cook in the slow cooker on low for 6-8 hours.
Saute the mushrooms in the skillet with 2 T olive oil until they are soft and turning brown. As Julia Child said, “The secret to good mushrooms is: don’t crowd the mushrooms.” Set the mushrooms aside; stir mushrooms into the stew about 20 minutes before you plan to serve the stew.
Serve with cornbread or a nice crusty bread and a glass of red wine.