Category Beef

One of the Most Delicious Beef Stews Concocted by Man: Now’s a Good Time for Boeuf Bourguignon

Beef bourguignon originated in the region of Burgundy, France, and quickly became a classic Sunday dinner dish worldwide. It’s something that we love serving during weekly meals or for special get-togethers here at Kathey Jo’s Kitchen. My favorite recipe is Julia Childs’ way. I’ve shared the setup with you below, so I hope you enjoy it!

The pieces of beef are braised in a red wine casserole with a topping made of onions, mushrooms, carrots, garlic, bacon and a bouquet garni. It sounds simple and it really is when you stop and think about it. When serving – in principle – wine from the Burgundy region should be trusted to accentuate the flavors. The quality of the dish depends essentially on the meat and wine.

What you might not know about the history of boeuf bourguignon is tha...

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If Wishes were Filet Mignon, We’d Always Eat Well at Dinner: Let’s Eat Filet Mignon!

Here at Kathey Jo’s Kitchen, my family are avowed meat eaters. I do try and get them to eat healthier, as you can see from the great recipes that I’ve shared with you over the years. But sometimes it’s nice to turn the other cheek and enjoy a great steak. Author O. Henry coined the term filet mignon in his book, The Four Million, in 1906. The literal translation – from French – is small boneless meat. I mean, anything could be a filet mignon. Look at it as a fancy name for the small end of the beef tenderloin, or psoas major of the steer or heifer.

When serving, consider a classic Caesar or a wedge salad would be an ideal appetizer. The subtle taste and tenderness of the meat doesn’t require elaborate side dishes. Think simply to enhance their flavor without stealing the show...

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