I Love Thee, ALDI, Let Me Count The Ways

This is no surprise to anyone who spends a minimum of 8 hours in my company.


Not only has it been a major means of savings each week for our grocery budget, but I have found so many great things there over the years--their weekly specials are one-time deals. You snooze, you lose.


Exhibit A: Wrought Iron Wall Piece




Exhibit B: Glass 2 Qt. Batter/Measuring Bowl (I've never used the lid--but this bowl gets used at least once a day.)







Exhibit C: Kid's Rubber Boots (they doubled as snow boots one year and are used weekly when we walk to the neighbor's to buy eggs)







Most recent, Exhibit D: 5 Qt. Cast Iron Enameled Casserole Dish (mine is a very pretty blue)







Last week I decided to pick up one of the few of these pots remaining (the price had been reduced even more to $25!!!!!). Since reading Julia Child's memoir "MY LIFE IN FRANCE" and delighting in the movie JULIE & JULIA, I've been wanting to try my hand at Boeuf Bourguignon.





It really is just Beef Stew, and yet the laborous steps outlined by Julia Child and the SCRUMPTIOUS result makes that label a ridiculous (absurd, really) understatement.





I think I've made some pretty tasty pot roasts in the past, so working with a big chunk of beef wasn't too daunting. I just didn't want to spend an hour and a half prepping the dish for the 2-3 hours it would then spend hanging out in the oven. After perusing the internet and combining J.C.'s, Rachael Ray's, and a few other simplified recipes, I came up with this...

Shhhh, I left out the braised pearl onions, but with the extra regular onion I used, no one was the wiser.




My hubby practically swooned, my kids gobbled and asked for more... try it! It's even better the next day!



BOEUF BOURGUIGNON

8 slices bacon, chopped
4 lbs. stew beef, cut into 2" chunks (I used brisket--it's what I had)
4 Tbsp. butter, divided
2 large onions, chopped
1/3 c. flour
4 c. beef broth
1 (12 oz.) bottle red wine (I used burgundy cooking wine, found at Weis)
4-6 large carrots, peeled and cut into 1" diagonal chunks
1 Tbsp. dried parsley (or a handful of fresh)
2 bay leaves
2 tsp. minced garlic
1/2 tsp. black pepper
1 (10 oz.) package fresh mushrooms, sliced


DIRECTIONS:

1. Preheat oven to 325 degrees.
2. Cook bacon over medium heat in stovetop/oven safe pot, then remove bacon to a platter and leave drippings.
3. Dry meat with paper towels, then brown in batches in reserved drippings, being careful not to crowd the pieces. Remove to platter. (This part took me about 15 mins.)
4. Add 3 Tbsp. butter to pot, melt, then saute onions about 3-4 mins. until transparent. Sprinkle flour over top, stir until blended, then gradually add broth and wine. Add bacon, beef, carrots, parsley, garlic and black pepper, put lid on pot and cook on lowered rack in oven for 2 1/2--3 hours. *Remove bay leaf when finished.
5. About 20 minutes before serving time, melt remaining 1 Tbsp. butter in large skillet over medium heat, and saute mushrooms until browned.
6. Serve with mushrooms over top and your favorite sides (mashed potatoes, noodles, salad). Makes 6-8 servings.

Bon appetit!