If you’re from the South, you will understand this post. Southern hospitality is not a choice, it’s an institution. In the South, we pride ourselves on several things – our food, our ability to handle humidity, our family, and, most importantly, our manners.
Even people from outside the South have some concept of Southern hospitality. Politeness is alive and well here, likely because children are taught proper manners at a young age. In fact, our first words were probably “yes, ma’am” and “please pass the butter,” and they are ingrained in the Southern dialect.
The American South has a reputation for a lot of things: its southern-style cooking and soul food; potlucks; entertaining and friendliness; a deep love of football, and our funny-sounding colloquialisms and southern sayings. Some might agree that the southern dialect could be its own language in need of translation.
When it comes to their own jargon, Southerners like to speak in metaphors, similes, and hyperbole. They also love to appear incredibly polite with their southern sayings, and if you’re unfamiliar with the language you may be getting insulted without even knowing it. And since they make it sound so darn charming, you’ll almost want to forgive them for it right away.
Another possible reason for Southerners’ welcoming courtesy is their laid-back schedule. Maybe it’s the heat or maybe they’re just being polite, but the South doesn’t seem to be in a huge hurry like its neighbors on the East and West coasts. Instead, people in the South tend to be chattier. They’ll humor your questions and take time to talk with you even if they have places to be.
Charm is a big part of the culture, and Southerners are downright charming. They’re welcoming, humble, gregarious, inviting, and chatty, and what better way to show genuine hospitality than opening your home to someone? Gathering friends and family for dinner or drinks doesn’t have to be stressful or extravagant. The real signs of a successful dinner party are the memories made and the traditions that follow.
Meals are not meant to be enjoyed alone in the South. Good food is meant to be shared with good company, which is why dinner parties, coffee groups, lunch dates, and dessert parties are still going strong. If you’re expected to respect your elders and mind your manners in the South, you’re also expected to show kindness. We treat our guests like they’re family in the South. To a true Southerner, there are no strangers, just friends we haven’t met yet.
Beef Bourguignonne Pot Pie
INGREDIENTS
- 3 tablespoons olive oil
- ½ cup plus 2 tablespoons all-purpose flour, plus more
- Kosher salt and freshly ground black pepper
- 1½ pounds boneless beef chuck, cut into 2-inch pieces
- 4 slices thick-cut bacon cut into ¼-inch pieces
- ¼ cup white wine
- 1 medium onion, finely chopped
- 1 medium leek, white and pale-green parts only, halved lengthwise, thinly sliced
- 4 garlic cloves, finely chopped
- ¾ cup finely chopped fresh parsley
- 2 tablespoons brandy or bourbon
- 6 sprigs thyme, leaves stripped or tablespoon dried thyme
- 2 bay leaves
- 1 star anise pod
- 3 cups beef broth
- 1 cup red wine
- 6 tablespoons unsalted butter, room temperature, divided
- 16 ounces crimini mushrooms, stems removed
- 10 ounces pearl onions, peeled
- 1 tablespoon fresh lemon juice
- 2 sheets frozen puff pastry (two 14-oz. packages or one 17.3-ounce package), thawed
- 1 large egg, beaten to blend
INSTRUCTIONS
- Place a rack in lower third of oven; preheat to 400°. Heat oil in a large heavy pot over medium-high. Season ½ cup flour with salt and pepper. Add beef and toss to coat; shake off excess. Working in batches as needed to avoid steaming meat, cook beef, turning often, until browned all over, 8–10 minutes per batch. Transfer to a plate.
- Cook bacon in same pot, stirring often, until brown and crisp. Add ¼ cup white wine and cook, scraping up browned bits, then add onion and leek, and cook, stirring occasionally, until vegetables are starting to soften, about 5 minutes. Stir in garlic and parsley and return beef to pot. Add brandy and simmer until liquid is almost completely evaporated, about 1 minute. Add thyme leaves, bay leaf, star anise, broth, and wine and season with salt and pepper; bring to a simmer.
- Mix 2 Tbsp. flour and 2 Tbsp. butter in a small bowl until smooth; stir into meat mixture. Cover pot and braise in oven until beef is very tender, 1–1½ hours.
- Melt remaining 4 Tbsp. butter in a large skillet over medium-high heat. Add mushrooms and pearl onions and cook, stirring, until browned, 8–10 minutes. Stir in lemon juice; season with salt and pepper. Add mushrooms and onions to stew, cover pot, and return to oven. Cook until onions are very tender, 25–30 minutes. Let stew cool.
- Meanwhile, working with one at a time, roll out pastry sheets on a lightly floured surface until about 4” larger than baking dish. Place 1 sheet on a parchment-lined baking sheet and chill. Transfer remaining sheet to baking dish. Lift up edge and let dough slump down into dish. Trim, leaving about 1” overhang. Sprinkel with flour (this will help to ensure bottom does not get soggy). Transfer stew to baking dish. Brush the edge of pastry with egg.
- Using a knife, cut a slit in pastry dough to allow steam to escape. Drape pastry over filling and trim to a 1” overhang. Press edges of dough together to seal and fold overhang under. Crimp edge, then brush top of pastry with egg.
- Bake until crust is deep golden brown, 30–35 minutes. Let pie cool slightly.
Stew can be made 2 days ahead. Cover and chill.
