Boeuf a la Catalane

This dish was scrumptious! It does take time to make, but worth it.  A hearty meal from the Spanish-Mediterranean corner of France. Adapted from Mastering the Art of French Cooking from Julia Child.


Boeuf a la Catalane

  • Servings: 6
  • Difficulty: moderate
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  • 1/4 pound of bacon
  • 2 tablespoons olive oil
  • 3 pounds lean stewing beef, cubed
  • 1 1/2 cup sliced onions
  • 1 cup white rice
  • 1 cup dry white wine
  • 2 to 3 cups beef stock
  • salt to taste
  • 1/4 teaspoon pepper
  • 2 cloves garlic, mashed
  • 1/2 teaspoon thyme
  • pinch oc safron
  • 1 bay leaf
  • 1 pound ripe tomatoes, peeled, seeded, and chopped
  • 1 cup grated Swiss or Parmesan  cheese



  1. Preheat oven to 325F.
  2. Cut the bacon into 1 1/2 inch strips. Simmer in 1 quart water for 10 minutes. Brain, dry and brown lightly in oil in skillet. Remove with a slotted spoon to the casserole.
  3. Dry the meat on paper towels. Heat the bacon fat in the skillet until smoking and brown the meat. Place the meat in the casserole.
  4. Lower the heat to medium and brown the onions lightly. Remove with a slotted spoon and add to the casserole.
  5.  In the same skillet, stir the rice over medium heat for a few minutes until it turns a milky color. Scrape into a bowl and set aside.
  6. In the same skillet add the wine set over medium heat for a few minutes and pour into casserole.
  7. Add the beef stock to almost reach the height of the meat. Salt lightly. Stir in the pepper, garlic, and herbs. Bring to a simmer on top of the stove, cover tightly and place in the oven for 1 hour.
  8. Remove from the oven, stir in the tomatoes, and bring to a boil on the stovetop. Cover and return to the oven for an additional 1 hour.
  9. Remove from the oven, the meat should be very tender.  Raise the temperature of the oven to 375. Stir in the rice, and bring to a simmer on the stove, cover and set again in the oven for another 20 minutes. Don’t  stir the rice. At this point the liquid should be almost all gone. Remove from the oven, and correct seasoning.
  10. Just before serving gently fold in the cheese with a fork.


Smokey and Sweet Turkey Chili

Great Super Bowl recipe!


Great weeknight recipe! Quick, easy, and delicious! It was adapted from Katie Webster’s cookbook, Maple. I did modify a couple of things. The recipe called for adding 3 tablespoons of chili powder, I only added 2, and I omitted ground chipotle. It depends how much heat you like.  I topped it off with shredded cheese but, you can also add avocado, cilantro and toasted pepitas or anything you like.


Smoky and Sweet Turkey Chili

  • Servings: 4
  • Difficulty: easy
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  • 2 tablespoons canola oil, divided
  • 1 pound lean ground turkey
  • 1 large Spanish onion, diced
  • 1 tablespoon finely chopped garlic
  • 1/2 teaspoon salt
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 teaspoon smoked paprika
  • 4 1/2 teaspoons red wine vinegar
  • 1 cup water
  • 1 28-ounce can crushed roasted crushed tomatoes
  • 1 15-ounce can dark red kidney beans, drained and rinsed
  • 1/3 cup dark pure maple syrup



  1. Heat 1 tablespoon of oil in a large heavy-bottom soup pot over high heat. Add the turkey and cook, breaking up with a wooden spoon and stirring occasionally, until completely browned. Transfer to a plate and set aside.
  2. Return pot to medium-high heat and add remaining oil. Add onion, garlic and salt. Cook, stirring often for about 6 to 10 minutes, until onion is soft and browned.
  3. Add chili powder, cumin, paprika, and cook stirring for 30 to 90 seconds, until the spices are fragrant and starting to toast and darken slightly.
  4. Add the vinegar and stir for 30 seconds to a minute, until the liquid is evaporated.
  5. Add water and bring to a simmer, scraping up any browned bits from the bottom.
  6. Add the tomatoes, beans, syrup, and browned turkey, stirring to combine. Increase  heat to high and bring to a simmer. Reduce the heat to a gentle simmer and cook stirring occasionally, for 10 to 14 minutes till onions and turkey are tender.