The Moonlit Kitchen

This simple weekend meal is a twist on the classic beef stew. It can be made quickly using an Instant Pot or pressure cooker but will feel like restaurant level comfort food.

Beef Bourguignon Stew

1 Tbsp. – Olive oil
3-4 lb. – Beef chuck roast
2 cups – Burgundy or other dark red wine
2 – Brown onions, quartered
2 cups – Carrot, peeled, large dice
1 lb. – New/baby potatoes
1 lb. – Button mushrooms, whole or halved
4 cups – Beef broth (alternately use beef base and water)
2 – Bay leaves
3-5 lbs. – Russet potatoes
1/2 cup – Butter
1/2 cup – Heavy whipping cream
1/2 Tbsp. – Soy sauce
1/2 tsp. – hot sauce (I use Frank’s)
1/2 cup – corn starch

Preheat Instant Pot on ‘sauté’ setting. Generously coat roast with salt and pepper. Add oil and sear roast on both sides, 2-5 minutes per side. Add wine and let come to a simmer, burning off the alcohol smell, 2-5 minutes. Stop the cooker, add onion, carrots, baby potatoes, bay leaves, and broth.

Close lid, set to ‘stew’ setting (roughly 60 minute cycle). Alternately, if using a pressure cooker, bring to pressure and cook 60 minutes.

Meanwhile, peel, dice, and boil russet potatoes until fork tender. Drain, reserving the water, add 1/2 cup butter and 1/2 cup cream, 1 to 1 1/2 Tbsp.salt to taste and a little black pepper. Blend smooth with an immersion blender or by hand until smooth.

Release pressure on cooker, strain broth into a large pot. Place roast and veggies in a serving dish, cover to keep warm. Heat broth to boiling, add soy sauce, hot sauce, and salt and pepper to taste. Mix corn starch with 1/2 cup cold water in a cup to make a slurry, add to the broth while stirring. Bring to a boil. If too thick, add small amounts of reserved potato water until the right consistency. If too thin add more corn starch slurry. Always return to a boil after adding cornstarch.

To serve add potato puree, then large chunks of roast and reserved potatoes carrots and onions. Serve a generous ladle of broth on top. Serve with crusty French bread.

This recipe works as normal cinnamon rolls as well, just omit the butter-pecan spread and add cream cheese frosting after they cool.

sticky buns, cinnamon rolls, pear, pecan

Ingredients

for the rolls:

3/4 cup – water

1 cup – milk

1 Tbsp – yeast

1/2 cup – sugar

1/2 cup (1 stick) – butter

7 cups – all-purpose or bread flour

1 Tbsp – kosher salt

1 – egg

1 Tbsp – soy lecithin (optional)

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3/4 cup – sugar

1 Tbsp – cinnamon

for the butter pecan spread:

1 cup (2 sticks) – butter

3/4 cup – granulated sugar

3/4 cup – brown sugar

1 tsp – vanilla

1 tsp – cinnamon

1/2 Tbsp – salt

3 – peeled, diced pears (divided)

2 cups – pecans, coarsely chopped

Directions

Combine the the water and milk. Heat in microwave for 1 minute or until luke-warm.

Add to mixer bowl along with the yeast and half cup of sugar. With the paddle attachment mix on low until the yeast is well incorporated. Let rest till foamy; about 5 minutes.

Add butter, flour, salt, egg and soy lecithin and stir for 1 minute or until the dough comes together. Let rest (autolyse) for 15 minutes. Using a dough hook, knead the dough on low for 10 minutes, alternatively you can knead by hand for 20 minutes.

Using a dough hook, knead the dough on low for 10 minutes, alternatively you can knead by hand for 20 minutes. Form into a tight ball and place into an oiled bowl. Cover and rise in a 100 degree oven for 1 – 1 1/2 hours or until dough has doubled in size. Degas (punch down). Reform into tight ball and rise an additional 20 minutes.

Meanwhile, make the butter pecan spread by adding the butter, sugars, vanilla, cinnamon and salt. Beat until smooth. Spread into a pre-greased 9×13 baking pan.