It is so tempting just to throw those less than ideal old vegetables that accumulate at the bottom of the fridge. We have plenty of animals who could chow down on them, the chooks, the ducks, the pigs or the worm farms. However, for tonights menu, those leftover bits will make Le Fond du Boeuf Bourgogne de Réfrigérateur, which Babel Fish translated for me from Bottom of the Fridge Beef Burgundy.
What goes into it?
400g Gravy beef that was hiding out in the back of the freezer along with 3 rashers of middle bacon.
A whole heap of mushrooms that were looking a little ordinary.
3 cloves of homegrown garlic
One sad zucchini in 1cm half rounds
4 potatoes that have seen younger days cut into large chunks
1/4 of a cauliflower that had lost its will to live cut into small florets
Half a bottle of red wine that had been sitting around waiting for me to finish my long stint of night shifts.
I small can of tomato paste
Fresh herbs harvested from the garden.
Fry off the garlic and bacon in a small amount of butter. Cube the gravy beef and seal in a frying pan. Add to the bacon and garlic. Turn the heat right down. Add the red wine and tomato paste and let simmer for 1 or two hours. Add the potato chunks and add water or stock to just cover then cook for another hour or until soft. Add the zucchini and cauliflower. Cook for another 30-40 minutes. You can thicken the gravy if you like. I just threw in 1/2 cup of uncooked rice to soak up the juicy bits. Just before serving, add a handful of fresh herbs.
I would have taken a photo, but as HH said, it just looks like a brown stew. He is right, BUT, it is delish.