Hello and welcome back to The Stone Soup Cook–so glad you’re here!
Yesterday, I shared a recipe for salt-crusted prime rib roast and today, I’m sharing a great way to use up the leftover meat–beef burgundy:
I hope you’re continuing to enjoy the holidays and spending them with people you love.
It’s that time of year when I think we all think about new beginnings and resolutions. I am sort of suspicious of New Year’s Resolutions because they are just kind of…gimmicky: grand gestures and words proclaiming a whole new way of life that we all know is going to go the way of the dinosaur by about January 8th. Nor do I think that turning the page on a calendar has any kind of magical power. I have had a terrible 2025, but the clock striking midnight on January 1st just marks the beginning of another day. Instead, I am trying to see the beginning of every day as a new opportunity to move forward and to divest myself of encumbrances that are weighing me down. Clearing out and starting fresh. Freeing my mind and my home from things that are no longer making me happy or helping me achieve my goals.
Years ago, I worked in retail management for a large department store. I was probably the only person in the entire company who looked forward to inventory–I mean actually looked forward to clearing out the stockroom–turning over every single piece of inventory, identifying it, putting a price on it, accounting for it. I had an overage every single year in every single department I ever managed because I left no stone unturned. It felt so good, so cathartic, to account for everything and then be able to send it away to a clearance center, making way for the new. A fresh, clean start and an opportunity to do it better going forward.
That’s my goal for my new year this year: every day is an opportunity for a fresh, new start, and an opportunity to do things better: for myself, for my husband, for my new dog, for my friends, for my community, for my family, for my planet and for my God.
One of the ways I intend to “do better” is by trying to reduce waste–all kinds of waste, but for the purposes of this blog, I’ll start with food waste.
Today’s recipe for beef burgundy is a great way to do just that:
I had a good deal of meat left over from my holiday feast of prime rib and the meat was just perfect for this delicious and deeply comforting meal. Pair it with a nice, crispy green salad and a loaf of French bread and you’ve got a meal that would be totally at home on a wintry night in California or in a bistro on the streets of Paris. Enjoy it with a nice zinfandel or cabernet.
Join me tomorrow when I’ll be discussing wines to go with meals for celebrations–
Until then,
Peace, love and good food,
Keri
