boeuf bourguignon with a haitian twist

What are you eating for dinner?

We've been in a dinner rut.

Maybe due to the weather changing and the fact that we have no idea if it'll be balmy or frigid. Maybe due to the lingering illnesses each of us is harboring. Maybe due to the fact that our car is in the shop (don't ask) and we have not been able to do our usual shopping runs.

In any case, we are in serious need of some inspiration. And fast.

Luckily it came to me while talking with a French friend of mine. She was telling me how she prefers to cook light meals but her husband, who is also French, prefers heavy meat dishes with burgundy sauce.

We rarely eat red meat but this sounded like the perfect way to have something hearty and sort of off the beaten path. For us any way. And my husband game-fully made the meal, happy to have the decision done - isn't the deciding what to eat worse than actually cooking it? I think so.

Boeuf Bourguignon With a Haitian Twist
Serves 2-4, adapted from Aussie True Blue Recipes

Ingredients

• 1.5  lbs stewing beef (we used organic Angus)
• 2 tablespoons flour
• 3 tablespoons butter
• 2 onion, sliced
• 6 oz canned tomatoes 
• 1 lb small potatoes
• 2 1/2 cups burgundy (or any red wine - we used Cabernet Sauvignon)
• 2 large carrot, chopped
• 3 cloves (what makes it Haitian - in my mind, any way)
• 1 1/2 teaspoons salt 

Instructions

1. Cut steak into 1 1/2 inch cubes and coat in flour. Melt butter and fry meat until browned. Place in a casserole dish or Dutch oven when ready.
2. Brown sliced onions and add tomatoes. Cook until tender. Add burgundy, bring nearly to the boil, then pour into a casserole dish.
3. Cook in oven at 320°F for approximately 2 hours.
4. Add carrots, potatoes, salt, pepper and cloves to casserole. Cook for a further hour before serving.
5. *This dish can be done in a slow cooker also - simply place all ingredients in the slow cooker and cook on "slow". This is an ideal meal to prepare and leave cooking - and come home to this delicious aroma.