In the mid-1980s, I was a sailing instructor for Club Med at Ste. Anne, Bourg du Marin in Martinique.
This is a quick and easy beef bourguignon recipe that I picked up from a French watercolor artist and his wife who befriended me during my tenure there.
Pre-time: 30 minutes
Cooking time: 10 hours
1 pound of chuck roast cut into 3/4 inch cubes
1 large white onion, chopped
3 large carrots cut in 3/4 inch pieces
3 cups cooked broad noodles
3 cups whole mushrooms
3 whole bay (laurel) leaves
2 cloves garlic, minced
4 tsp quick cooking tapioca
1 tsp dried crushed thyme
3/4 tsp dried crushed marjoram
1/2 tsp salt
1/4 tsp black pepper
1 1/2 cups Pinot Noir or Burgundy wine (I like a full bodied burgundy.)
3/4 cup beef broth
3 slices bacon, crispy and crumbled
Brown meat, chopped onion and garlic in large skillet in canola oil until onion is translucent. In a four quart slow-cooker, layer mushrooms and carrots. Sprinkle with tapioca. Place the meat mixture on top of the vegetables. Add marjoram, thyme, bay leaves, salt and pepper. Pour wine and beef broth over meat.
Cover and cook on low heat setting for 10 hours (or 5 hours on high setting) or until meat and vegetables are tender. Discard bay leaves. Stir in crumbled bacon. Serve over hot noodles.
Serves 6 – Enjoy.
Capt. John Wampler has worked on yachts big and small for more than 25 years. He’s created a repertoire of quick, tasty meals for crew to prepare for themselves to give the chef a break. Contact him through www.yachtaide.com. Comments on this column are welcome at firstname.lastname@example.org.