Wow! What a busy week. They don’t call it ‘Culinary Boot Camp’ for nothing. 😉
I was fortunate enough to travel to Fayetteville, AR last week to attend my last week of Culinary Training with the RCA (Research Chefs Association). The classes are taught by Dr. John Marcy (University of Arkansas) and Chef Susie Stephens. Our group of 8 students would begin at around 7:30am every day by making breakfast. After breakfast, we’d attend a brief lecture, then divide the recipes that were to be done for the day. We’d get to work, chopping, dicing, sauteing and grilling. When everything was done, we’d sit down and eat, talk about the recipes, what we changed, etc. Then we’d do any prep work needed for the next day’s breakfast. I was in HEAVEN!
This is one of the recipes I, um, Josie-fied. I’ll post the RCA class version at the end of the post. Also included with the RCA version is a recipe to make your own Cavatelli pasta. Good stuff! If you’ve never made homemade pasta before, its delish! Plus, you won’t believe how easy it is.
The red wine I used was Cabernet Sauvignon from Merry Cellars in Pullman, WA. I worked for Merry Cellars while going to school at WSU. I miss crushing grapes and bottling wine! I’m definitely going to have to make a trip up there for a crush or two in the near future.
3-4 lbs Beef Chuck Roast, cut into 1″ cubes
Salt and pepper to taste
1/2 cup flour
1/4 cup olive oil, divided
1/2 lb cremini mushrooms, quartered
1 large onion, diced
3 Tbsp chopped garlic (2 Tbsp if you use Garden Gourmet Garlic)
2 large or 3 medium carrots, diced
3 large ribs celery, diced
3 oz. sun dried tomatoes (not in oil), chopped
2 cups good red wine
1 quart chicken stock
2 cups peeled, seeded and chopped tomatoes
1/2 tsp dried thyme
1 tsp fresh sage, minced
2 large russet potatoes, peeled and cut into 1″ cubes
1 medium zucchini, cut into 1″ cubes
4 Tbsp fresh parsley, minced
4 Tbsp chopped fresh basil (3 Tbsp if using Garden Gourmet chopped basil)
Parmesan cheese (garnish on top)
1. Season cubes of beef well with salt and pepper. Add the flour and toss to coat. Make sure the flour is completely covering the beef.
2. In a large dutch oven over medium high heat, warm half of the oil. Add the beef and brown well– don’t crowd the pan. I did this in three batches. Don’t worry about the bottom of the pot turning dark brown– that’s flavor! Add more oil as needed. Once all the beef is browned, remove it from the pot and set aside.
|Brown pot bottom= flavor to savor!|
3. Add mushrooms, onions, carrots, celery, and garlic to the pot. Add more oil if necessary to saute until lightly browned.
4. Return the beef cubes to the pot and add the wine. Bring to a simmer, and scrape the bottom of the pan with a wooden spoon. This releases and dissolves all those browned bits. Yummy! Add sun dried tomatoes, chopped tomatoes, thyme, sage, potatoes and stock. Bring to a low boil, cover, and reduce the heat to simmer for about an hour. Add the zucchini chunks for the last 20 minutes of cooking.
5. Use a slotted spoon to remove the beef and veggie chunks to a bowl. Return the ‘sauce’ left in the pot to medium high heat and boil until reduced and thick (the consistency of gravy). This should take 10 to 15 minutes.
6. Adjust seasonings (salt and pepper) on the sauce, then return the reserved vegetables and meat chunks back to the pot. Heat until bubbling. Stir in the parsley and basil just before serving.
7. Ladle into bowls and sprinkle with Parmesan. Serve with warm crusty bread.
3-4 lbs Beef Chuck Roast, cut into 1.5″ cubes
Salt and Pepper to taste
All purpose flour as needed
2 fl. oz. (1/4 cup) Olive Oil
8 oz. Shitake Mushrooms
6 oz. Sliced Onion
3 Tbsp Slivered Garlic
3 oz. Carrot, small dice
3 oz. Celery, sliced thin
3 oz. Sundried Tomatoes, sliced
2 Cups Red Wine
2 Cups Tomato Concassee (peeled, seeded and chopped tomatoes)
1 tsp fresh thyme
1 tsp fresh sage, minced
1 qt chicken stock
4 Tbsp Parsley, fine chop
4 Tbsp Basil, fresh chopped
24 oz. Cavatelli, cooked, hot
Parmesan Cheese, for garnish
1. Season the roast cubes with salt and pepper and dust with flour.
2. In a rondeau, heat the oil and brown the beef. Remove and reserve.
3. Add the mushrooms, onions, garlic, carrots and celery and saute until very lightly brown.
4. Return the beef cubes to the pan and add the sun-dried tomatoes, wine, tomato concassee, thyme, sage, and stock. Cover and simmer until beef is tender, 45 – 60 minutes.
5. Strain the sauce, reserving the meat and vegetables, and return the sauce to the saucepan. Bring to a boil and cook over high heat to reduce and thicken slightly, 8-10 minutes.
6. Adjust the seasonings. Add the reserved meat and vegetables and heat. Stir in the parsley and basil just before serving.
7. Toss the hot pasta with the beef sauce. Garnish with cheese.