Summer Vegetable Barley Risotto

Ingredients:

• 1 cup onion, chopped
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. minced garlic
• 3/4 cups pearl barley
• 1/2 cup white wine (optional)
• 5 cups hot vegetable or chicken broth
• 1 bay leaf
• 1 1/2 cups diced tomatoes 
• 2 cups green vegetables of your choice
• 1/4 cup grated Parmesan cheese
• 1 tsp. grated lemon zest
• salt
• freshly ground black pepper

Makes 4 Servings

1. In a large skillet, sauté the onions in the olive oil until golden. Add garlic and cook until aromatic. Add barley and stir to coat. Add wine and reduce until dry.
2. Add about 1 cup of hot stock and the bay leaf to barley, just enough to come to the top of the grain. Cook over medium heat until liquid is absorbed, stirring occasionally. (This should take about 5 minutes. If the liquid absorbs too quickly, reduce the heat.) Repeat with 4 more cups of hot stock, adding 1 cup at a time and cooking until all the liquid is absorbed before adding more, stirring occasionally. This should take about 35 minutes.
3. Stir in the vegetables; cook until the barley is slightly creamy and just tender. This should take about 15 minutes. Increase heat slightly if the mixture is too wet. Just before serving, remove the bay leaf; stir in the greens and allow to wilt. Stir in the cheese and zest. Adjust seasoning with salt, pepper and lemon juice.

WW POINTS VALUE: 8 pts. 

Note: This recipe appears in the New Sonoma Diet Cookbook. Risotto is a delicious comfort food when it is done right. This is another version of the barley risotto and it's quite tasty. I used the combination of asparagus and tomatoes and it was very tasty, succulent and juicy. You can enjoy your risotto in the summer with the right vegetables. 

Chicken Shepherd's Pie with Cauliflower

Ingredients:

For the Filling:

• 2 tbsp. extra-virgin olive  oil
• 1 medium onion, finely chopped
• 1 celery stick, finely chopped
• 1 (one-inch) piece fresh gingerroot, grated
• 2 garlic cloves, minced
• 1 tsp. ground turmeric
• 1 lb. lean ground chicken or turkey
• 1/2 cup halved cherry tomatoes
• 1/2 tsp. dried thyme
• 1/2 tsp. dried marjoram
• 1 small dried bay leaf
• 2 cups packed baby kale

For the Topping:

• 2 cups finely chopped cauliflower florets
• 2 tbsp. ghee or butter
• 1/4 cup heavy cream
• 1/2 tsp. turmeric (optional)
• 1/2 cup shredded cheddar cheese

Makes 4 Servings

1. Preheat the oven to 425 F. 
2. Heat the oil in a large deep skillet over medium heat. Add the onion and celery and cook until soft. Stir in the ginger, garlic, and turmeric and cook, stirring for 30 seconds, until fragrant. 
3. Add the chicken and turn up the heat to medium-high. Cook, stirring occasionally, until golden brown, about 5-6 minutes. Add the tomatoes, thyme, marjoram and bay leaf, reduce the heat to medium-low, and simmer for about 15-20 minutes, until thickened. Stir in the baby kale and turn off the heat. 
4. Meanwhile, steam the cauliflower florets for about 8-10 minutes, until soft. Transfer the cauliflower to a large saucepan and mash it with the ghee, heavy cream, turmeric (if using), and cheddar over medium heat, until creamy. If you prefer a smoother mash, blitz the mixture in a food processor. Season with salt and pepper to taste and set it aside. 
5. Transfer the filling to a large pie dish or divide it among 4 individual pie dishes or ramekins. Top it with the mashed cauliflower, ruffling it with a fork. 
6. Bake for about 15 minutes, or until bubbling and golden. 

WW POINTS VALUE: 11 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Shepherd's Pie is considered the national dish of England and a classic comfort food. This version is keto-friendly because it contains a lot of vegetables and uses lean ground meat. The mashed cauliflower is used in place of traditional mashed potatoes. You can use lean ground beef, chicken, or turkey in this recipe for a succulent flavor. Don't worry if the plate looks messy; it still tastes delicious. 

Big Easy Shrimp

Ingredients:

• 2 strips turkey bacon or Canadian bacon
• 1 onion, chopped
• ½ green bell pepper, chopped
• 1 rib celery, chopped
• 1 clove garlic, minced
• 1 can (16 ounces) chopped tomatoes
• 1 bay leaf
• ½ tsp. freshly ground black pepper
• 1 tsp. Worcestershire sauce
• 1 tsp. hot-pepper sauce
• 1 pound medium shrimp, peeled and deveined

Makes 4 Servings 

1. Cook the bacon in a large skillet over medium heat until crisp. Place on a paper towel-lined plate to drain. Crumble when cool. Remove and discard all but 1 tablespoon of drippings from the skillet.
2. In the hot drippings over medium heat, cook the onion, bell pepper, and celery for 5 minutes, or until tender. Stir in the garlic and cook for 1 minute. Add the tomatoes (with juice), bay leaf, black pepper, Worcestershire sauce, and hot-pepper sauce. Heat to boiling. Reduce the heat to low and simmer for 20 minutes. Add the shrimp and bacon and cook for 10 minutes, or until the shrimp are opaque. Remove and discard the bay leaf before serving.

WW POINTS VALUE: 4 pts. 

Note: This recipe appears in the South Beach Diet Cookbook. This dish has Creole flavors and is both filling and flavorful. This dish has plenty of vegetables and they go great with the shrimp. You can enjoy this dish on Phase 1 but you can add cooked brown rice if you're on Phase 2. The rice goes great with the shrimp and vegetables.

Creamy Broccoli Soup

Ingredients:

• 2 cups broccoli florets
• 1 tbsp. extra-virgin olive oil
• 1 cup onion, finely chopped
• 1/2 cup celery, chopped
• 1 tsp. garlic, minced
• 1 cup broccoli stems
• 3 cup low-sodium chicken broth
• 1 bay leaf
• 1 tsp. thyme, chopped
• 1/2 cup canned white beans, drained
• 1 tbsp. sour cream

Makes 4 (1 cup) Servings

1. Fill a mixing bowl halfway with ice and enough water to cover it. Bring a pot of water to boil and cook the broccoli florets until they are tender. Using a slotted spoon, transfer the florets from the pot to the ice bath. Remove when they are cold, in about 1 minute. Set aside. 
2. Heat a pot over medium heat. Add olive oil, onion, celery. Cook for 4 minutes until translucent. Add garlic and cook until aromatic Add broccoli stems and cook for 10 minutes over low heat until soft. 
3. Add chicken stock, bay leaf, thyme, and beans. Bring to a simmer. 
4. Add broccoli florets. Simmer for 5 minutes or until warm. 
5. Remove bay leaf. Pour soup into a blender and blend until completely smooth. Adjust seasoning and stir in sour cream. 

WW POINTS VALUE: 4 pts. 

Note: This recipe appears in the New Sonoma Cookbook. Homemade soup is delicious. This soup is flavorful and tasty. The cannellini beans and a touch of sour cream give this soup a creamy texture to it. If you don't have celery on hand, use chopped carrots and the soup will taste just as good. There are four servings of vegetables in this soup, you will forget it's good for you.  

Sunday Pot Roast

Ingredients:

• 2 tsp. herbes de Provence
• 1 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1 (2 1/2-lb.) lean beef round roast, trimmed
• 1 tbsp. extra-virgin olive oil
• 3/4 lb. shallots, peeled
• 6 large garlic cloves, peeled
• 1 cup dry red wine
• 2 cups water
• 3 tbsp. tomato paste
• 1 bay leaf
• 3/4 lb. carrots, cut into 1/2-inch slices

Makes 8 Servings (2 slices meat & about 1/3 cup sauce with vegetables)

1. Preheat oven to 350 F.
2. Mix together herbes de Provence, 1 teaspoon of salt, and the pepper in cup; rub all over roast.
3. Heat oil in Dutch oven over medium-high heat. Add beef and  cook until browned on all sides, about 7 minutes. Transfer to plate.
4. Add shallots and garlic to Dutch oven; cook, stirring occasionally, until beginning to brown, about 2 minutes. Add wine and cook until slightly reduced, about 2 minutes. Stir in water, tomato paste, remaining 1/2 teaspoon salt, and the bay leaf; bring to boil. Return meat to pot. Cover and transfer to oven; bake 2 hours.
5. Remove roast from oven. Stir in carrots. Cover and bake until meat is fork tender, about 1 hour, turning meat over after 30 minutes. Transfer roast to cutting board; cut into 1/4-inch slices. Return sliced meat to sauce in Dutch oven; keep warm until ready to serve. Discard bay leaf.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. Pot roast is a wonderful comfort food to enjoy on the weekend. It's flavorful, comforting and delicious when it's done right. Don't forget to get good stew meat for this dish so the meat won't be tough. I highly recommend using reduced-sodium beef broth in place of the water for a more flavorful pot roast. 

Butternut Squash & Kale Barley Risotto

Ingredients:

• 1 cup onion, chopped
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. minced garlic
• 3/4 cups pearl barley
• 1/2 cup white wine (optional)
• 5 cups hot vegetable or chicken broth
• 1 bay leaf
• 1 cup roasted butternut squash
• 2 cups chopped spinach, kale, or Swiss chard, cut into 1/2-inch pieces
• 1/4 cup grated Parmesan cheese
• 1 tsp. grated lemon zest
• salt
• freshly ground black pepper
• fresh lemon juice

Makes 4 Servings

1. In a large skillet, sauté the onions in the olive oil until golden. Add garlic and cook until aromatic. Add barley and stir to coat. Add wine and reduce until dry.
2. Add about 1 cup of hot stock and the bay leaf to barley, just enough to come to the top of the grain. Cook over medium heat until liquid is absorbed, stirring occasionally. (This should take about 5 minutes. If the liquid absorbs too quickly, reduce the heat.) Repeat with 4 more cups of hot stock, adding 1 cup at a time and cooking until all the liquid is absorbed before adding more, stirring occasionally. This should take about 35 minutes.
3. Stir in the vegetables; cook until the barley is slightly creamy and just tender. This should take about 15 minutes. Increase heat slightly if the mixture is too wet. Just before serving, remove the bay leaf; stir in the greens and allow to wilt. Stir in the cheese and zest. Adjust seasoning with salt, pepper and lemon juice.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the New Sonoma Diet Cookbook. I think risotto is the ULTIMATE Italian comfort food because it's so creamy, filling and delicious. This particular risotto recipe used barley in place of the traditional Arborio rice but it's still hearty and it still uses the traditional Italian risotto technique. If you don't have barley on hand, you can still use Arborio rice and the dish will still be delicious. There are many varieties of barley risotto in this cookbook and the combination of butternut squash and kale is heavenly delicious and perfect for fall. Don't forget: Make sure the liquid is hot and add it gradually because adding hot broth keeps the temperature of the risotto hot so the grains retain their texture while cooking so the risotto is creamy.

Mushrooms & Shallots a la Grecque

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 3 shallots, minced
• 1/4 tsp. coriander seeds
• 1/4 tsp. dried thyme
• 1 bay leaf
• 1 lb. button mushrooms
• 2/3 cup dry white wine
• 2 tbsp. fresh lemon juice
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper

Makes 4  Servings (3/4 cup per serving)

1. In a large saucepan or Dutch oven, heat the oil over medium heat. Add the shallots, coriander, thyme, and bay leaf. Cook until the shallots and seasonings are very fragrant, 2-3 minutes.
2. Add the mushrooms, wine, lemon juice, salt, and pepper. Bring to a high simmer and cook until the mushrooms are slightly tender, about 6 minutes.
3. Remove from he heat and let cool in the cooking liquid. Transfer to a serving bowl and serve at room temperature or chilled.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Gluten-Solution Cookbook.  Mushrooms a la Grecque is a classic French dish that translates to "in Greek fasion." This dish is a cross between a vegetables side and a salad. This dish takes 15 minutes to make and can be served alongside chicken, steak, or any kind of protein. Even though many people use the term button mushrooms to mean white mushrooms, the original meaning is a very small mushroom in classic French cooking. These mushrooms are delicious  and they can hold up to 2 weeks in the refrigerator.

Coq au Vin Stew with Whole-Wheat Egg Noodles

Ingredients:

• 2 tbsp. extra-virgin olive oil
• 4 boneless, skinless chicken breasts
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 1 cup carrot, chopped
• 1 tbsp. garlic, minced and chopped
• 1 tbsp. tomato paste
• 1 tbsp. whole wheat flour
• 1/2 cup canned diced tomatoes
• 1 bay leaf
• 1/4 tsp. dried thyme
• 1/2 cup dry red wine
• 3/4 cup low-sodium chicken broth
• 2 cups brown button mushrooms, trimmed and quartered
• 1  tbsp. unsweetened cocoa powder
• 1 tbsp. parsley, chopped
• 1/2 lb. whole-wheat egg noodles, cooked
• salt
• freshly ground black pepper

Makes 4 Servings

1. Heat a large Dutch oven or deep sauté pan over medium heat. Add 1 tablespoon of oil and chicken; lightly brown chicken on all sides. Remove from pan and reserve. Deglaze pan with water; add onion, celery and carrots. Cook until onions are slightly browned. Add garlic; cook until aromatic, about 1 minute. Add tomato paste and cook for 2 minutes. Periodically deglaze the pan with 1-2 tablespoons of water if the bottom starts to get too brown. Add flour and cook for 2 minutes; then add tomatoes, bay leaf, thyme, red wine, and chicken stock. Bring to a simmer. Return chicken and any residual juices to the pan. Gently simmer until the chicken is tender, about 20 minutes.
2. Heat a separate sauté pan over medium-high heat. Add 1 tablespoon oil and mushrooms. Saute  until they are golden brown and have released their juices. Add the mushrooms to the chicken. Add the cocoa powder. Bring to a simmer. Cook for 5 minutes. Adjust seasoning with salt and pepper. Stir in parsley.
3. Serve with cooked whole-wheat noodles.

WW POINTS VALUE: 12 pts.

 

Note; This recipe appears in the New Sonoma Cookbook. Coq Au Vin is a classic French poultry dish that is slowly braised in red wine. I know it looks overwhelming but the end result is heavenly delicious. I also know this dish has a lot of points but there's also a lot of vegetables in this stew and the original recipe calls for chicken legs. I highly recommend using boneless, skinless chicken breasts because they're meatier and have more protein. If you don't have regular onions, I highly recommend using pearl onions because they are perfect in French stews. The cocoa powder gives the stew a heartier flavor with the red wine and broth. This dish is just as tasty and delicious without the noodles. I highly recommend serving this dish in the winter because it will warm your soul. 

Cajun Dry Rub

Ingredients:

• 2 tbsp. whole cracked black peppercorns
• 1 tbsp. dried thyme
• 2 tsp. sweet paprika
• 1 tsp. salt
• 1 tsp. dry mustard
• 1 tsp. garlic powder
• 1/2 tsp. ground bay leaf or dried sage
• 1/4-1/2 tsp. cayenne pepper

Makes 12 Servings

 

In a small jar, combine all ingredients. Seal and store in a cool, dry place for up to 3 months.

 

WW POINTS VALUE: 0 pts. (1 tsp. per serving)

 

Note: This recipe appears in the WW New Complete Cookbook. I had some pork ribs in my fridge and I felt like some lean protein packed with heat. This dry rub was so delicious on my pork ribs drenched in barbeque sauce. It gave the pork the perfect amount of heat without burning my taste buds. I highly recommend this dry rub on pork, beef, chicken, turkey, fish and even vegetables when you're in the mood for something spicy or when you're celebrating Mardi Gras.

Roasted Garlic Mashed Potatoes

Ingredients:

• 1 medium head garlic, papery skin removed and top sliced off to expose cloves
• 1 1/4 lbs. all-purpose potatoes, peeled and thinly sliced
• 1 bay leaf
• 1/2 tsp salt
• 3 tbsp fat-free buttermilk

Makes 4 Servings

1. Preheat the oven to 350 F. Wrap the garlic head in aluminum foil; bake until thecloves are soft, 45-60 minutes. Let cool 10 minutes; squeeze the pulp from the cloves into a small bowl.
2. In a large pot, combine the potatoes, bay leaf, 1/4 teaspoon of the salt, and enough cold water to cover; bring to a boil. Reduce the heat and simmer and cook until the potatoes aretender, 10-15 minutes. Drain, reserving the cooking liquid; discard the bay leaf.
3. With a potato masher or elecdtric mixer at low speed, mash the potatoes with the garlic, buttermilk andthe remaining 1/4 teaspoon salt; thin with the cooking liquid, if needed.

WW POINTS VALUE: 2 pts

 

Note : This recipe appears in the WW New Complete Cookbook. I made these as a side dish to go with my lamb for Easter and they were different and delicious. I do recommend  emptying the pot of all the cooking liquid after the potatoes have been cooked because no one wants water in their mashed potaotes. Roasted garlic gives this mashed potatoes a new kick of flavor and takes it to another level of comfort. The combination of roasted garlic and buttermilk make these mashed potatoes so delicious you will not notice there isn;t much fat. I do recommend roasting the garlic along with the meat in the oven (separately) so that everything is in order when you're cooking. 

Warm White Beans with Rosemary

Ingredients:

• 3 tbsp extra-virgin olive oil
• 1 bay leaf
• 1 1/2 tsp dried rosemary, crushed
• 2 (15-ounce) cans cannellini beans. rinsed and drained
• freshly ground black pepper

Makes 6 (1/2-cup) Servings

Heat oil, bay leaf and rosemary in a medium saucepan over medium heat until oil begins to bubble, 1-2 minutes. Reduce heat to  low and cook 2 minutes more. Add beans and season with pepper to taste. Cover and cook until beans are heated through, about 5 minutes more. Discard bay leaf. Serve warm.

WW POINTS VALUE: 3 pts per serving

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. I was on a roll for cooking a Tuscan meal and I needed another side accompaniment to go with the main dish. This is a ver simple side dish that goes well with any Italian meat dish. Plus, it takes less than 20 minutes to make. Don't be intimidated by these beans. They are so delicious and smell heavenly with the aromas of rosemary, bay leaf and olive oil. The olive oil and herbs add flavor to these beans and give them a taste of Tuscany. This side dish will impress anyone, especially  Claire Robinson because it has 5 ingredients.

Shrimp Salad in Cucumber Cups

Ingredients:

• 1 1/4 cups water
• 10 whole peppercorns
• 1 (1/4-inch-thick) lemon slice
• 1 bay leaf
• 8 medium shrimp, peeled and deveined
• 4 marinated artichoke heart quarters, roughly chopped, plus 1 tsp of the liquid
• 1 tbsp fresh lemon juice
• 1 tbsp chopped fresh basil
• 2  medium (8-inch) cucumbers

Makes 2 (4-piece) Servings

1. Bring water, peppercorns, lemon slice and bay leaf to a  simmer in a small saucepan over medium-high heat; simmer for 1 minute. Ad shrimp, cover pan, and remove pan from heat. Let shrimp sitting poaching liquid until opaque and cooked through, about 3-4 minutes. Transfer shrimp to a cutting board and roughly chop.
2. Place shrimp in a medium bowl; add artichoke hearts and the 1 teaspoon liquid, lemon juice and basil; stir to combine.
3. Using a sharp knife, trim ends of cucumbers. Cut each cucumber crosswise into4 pieces, each about 2 inches long. Cut straight sides down each piece to square it, leaving the peel intact just at the corners. Using a melon baller, cup a small cup, about 1 inch deep, into each cucumber piece. Fill each cup with 2 tablespoons of shrimp mixture and serve.

WW POINTS VALUE: 1 pt

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. If you are not in the mood for a heavy dinner, it's too hot to cook or you're looking for a delicious appetizer, this dish is four you. I have now become a fan of shrimp I can't wait to cook more shrimp dishes. This appetizer is both a light and elegant it will impress anyone. The cucumbers and shrimp mixture can both be made up to 8 hours ahead of time; they just need to be wrapped, put in a covered container and put into the refrigerator. When you're ready to serve, bring all ingredients to room temperature and fill cups just before serving.

Arroz con Pollo

Ingredients:

• 4 tsp olive oil
• 1 1/2 lbs. chicken parts, skinned
• 1/2 tsp paprika
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1 green bell pepper, seeded and chopped
• 1 celery stalk, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 (14 1/2 oz.) can stewed or diced fire-roasted tomatoes
• 1/2 cup low-sodium chicken broth
• 2 tbsp water
• 2/3 cup white or Bomba Rice
• 1 tbsp capers, rinsed and drained
• 1/2 tsp dried oregano
• 1/2 tsp saffron threads, crushed
• 1 bay leaf
• 1 cup frozen peas
• 1 cup chopped roasted red peppers

Makes 4 Servings

1. Preheat the oven to 350 F. In a large nonstick skillet over medium heat, heat the oil. Add the chicken and sprinkle with the paprika, salt and pepper; cook, turning frequently, until browned, 8-10 minutes. Transfer the chicken to a shallow 2-quart casserole dish.
2. In the skillet, combine the bell pepper, celery, onion,  and garlic; cook, stirring frequently, until softened, about 4-5 minutes.
3. Stir in the tomatoes, broth and water; bring to a boil. Remove from the heat; stir in the rice, capers, oregano, saffron and bay leaf. Transfer to the casserole dish. Cover and bake 25 minutes; stir in the peas and roasted peppers. Cover and bake until the liquid is absorbed, about 15 minutes longer; discard the bay leaf before serving.

WW POINTS VALUE: 6 pts (1/4 of casserole)

Note: This recipe appears in the WW New Complete Cookbook. I was so hungry and desperate for chicken and craving some sort of Spanish/Mexican/Latin flavor and this recipe looked so good and I had all the ingredients. This dish was like eating a paella except without the chorizo, parsley, and seafood. There are more vegetables in this dish instead of lein proteins. The recipe calls for stewed tomatoes but you can use fire-roasted tomatoes and the dish will be just as delicious. The recipe also calls for white rice. I highly recommend using Bomba rice for that authentic Spanish taste. I also cut down on the paprika to cut down on the heat. The key to this dish is the saffron. It's a very expensive spice but fortunately, a little bit of saffron goes a very long way; it adds a warm flavor and a rich and golden color to your dish.

New Beef Burgundy

Ingredients:

• 1/4 cup whole wheat flour
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1 1/2 lbs. round steak, top or bottom, cubed
• 2 tbsp. extra-virgin olive oil
• 1/2 lb. pearl onions
• 1 lb. mushrooms, quartered
• 3 garlic cloves, minced
• 1 (14 1/2 oz.) can tomatoes, pureed
• 1 cup carrots finely chopped
• 3 cups burgundy wine
• 4 cups beef broth
• 1/4 cup tomato paste
• 1 tsp unsweetened cocoa powder
• 2 bay leaves
• 1 tsp. each of chopped rosemary. thyme, oregano
• 1/4 cup Italian parsley, chopped

Makes 8 Servings

1. In a zip-top plastic bag, combine the flour, salt and pepper. add the beef, seal the bag and toss to coat well.
2. Heat 1 tbsp. of the oil in a large saucepan over medium-high heat. Working in batches to prevent overcrowding in the pan, add the beef and cook, stirring frequently, for 5 minutes, or until browned. Remove to a plate and repeat with the remaining beef.
3. Add the remaining 1 tbsp of oil to the pan. Add the onions, mushrooms, carrots, tomatoes, and garlic and cook, stirring often, for 10 minutes, or until lightly browned.
4. Add the wine, broth, tomato paste, cocoa powder, bay leaves, herbs, and beef. Bring to a boil. Reduce the heat to low, cover and simmer for 2 hours. Remove and discard the bay leaves. Sprinkle with the parsley.

WW POINTS VALUE: 6pts.

Note: This recipe appears in the South Beach Diet Cookbook. It was a cold winter's day and I wanted something warm, tasty and special and this dish looked so good. This is a version of the classic French dish 'boeuf bourguignonne.' Beef, burgundy, onions and mushrooms are the hall marks of this classic dish. You can use any kid of beef for this dish and it will taste delicious. I also never though I would love mushrooms but I did. This dish takes time to cook but it's well worth the wait and the aromas of olive oil, garlic, onions, beef  and burgundy will have your kitchen smelling like Paris.