Movie Night Recipes:

Scott, Katie and John’s St. Vincent Boeuf Bourguignon

All purpose flour 6 tablespoons (3/4 stick) butter 3 lbs trimmed boneless beef chuck, cut into 1 ½ inch cubes (preferably Painted Hills beef)

2 large onions, chopped 2 tablespoons Serrano chilies, seeded and chopped ¼ cup tomato paste 3 cups or more dry red wine, preferably pinot noir 2- 14 ½ oz. containers of beef broth 1 tablespoon dark brown sugar

1 ½ lbs baby red-skinned potatoes, quartered 30 baby carrots, trimmed ½ lb fresh shitake mushrooms, stemmed, caps thinly sliced ½ lb fresh crimini mushrooms, stemmed, caps thickly sliced 3 tablespoons chopped fresh marjoram or 1 tablespoon dried You may also choose to add 12 – 14 ozs baby pattypan squash or similar

Place flour in a baking pan. Season with salt and pepper. Melt 4 tablespoons butter in heavy large Dutch oven over medium heat. Working in batches, coat meat with flour; add to pot and brown on all sides. Using slotted spoon transfer to a plate.

Melt 2 tablespoons butter in same pot (may also add small amount of olive oil if needed) over medium heat. Add onions and chilies; saute until tender about 6 minutes. You may also add chopped garlic at this stage if you like! Mix in tomato paste, then wine. Bring to boil, scraping up any browned bits. Add broth and sugar, then beef and any accumulated juices. Bring to a boil, then reduce heat and cover partially, simmer for about 1 ½ hours.

Add potatoes and carrots; simmer uncovered until meat and vegetables are almost tender, about 25 minutes. If you want more liquid, can add more wine or broth of course. Add squash if you are using it, simmer another 10 minutes. Add mushrooms and 3 tablespoons marjoram and simmer until mushrooms are tender, about 5 minutes. Season with salt and pepper. (Can be made one day ahead, cool slightly, cover and chill. Before serving, cook over medium heat stirring occasionally).