BOEUF BOURGUIGNON A LA JULIA CHILD
This is the classic, adapted from "Mastering the Art of French Cooking." A wonderful dish, raising the simple stew to an art form and quite simple to make -- even though the instructions look long. Use Simple Beef Stock, the recipe for which is posted on this site. Use a wine that you would drink -- not cooking wine. And the better the cut of beef, the better the stew. As the beef is combined with braised onions and sauteed mushrooms, all that is needed to complete your main course is a bowl of potatoes or noodles and lots of good bread for the sauce.
Provided by Chef Kate
Categories Stew
Time 5h
Yield 6 serving(s)
Number Of Ingredients 25
Steps:
- First prepare the bacon: cut off the rind and reserve.
- Cut the bacon into lardons about 1/4" thick and 1 1/2" long.
- Simmer the rind and the lardons for ten minutes in 1 1/2 quarts of water.
- Drain and dry the lardons and rind and reserve.
- Pre-heat the oven to 450°F.
- Put the tablespoon of olive oil in a large (9" - 10" wide, 3" deep) fireproof casserole and warm over moderate heat.
- Saute the lardons for 2 to 3 minutes to brown lightly.
- Remove to a side dish with a slotted spoon.
- Dry off the pieces of beef and saute them, a few at a time in the hot oil/bacon fat until nicely browned on all sides.
- Once browned, remove to the side plate with the bacon.
- In the same oil/fat, saute the onion and the carrot until softened.
- Pour off the fat and return the lardons and the beef to the casserole with the carrots and onion.
- Toss the contents of the casserole with the salt and pepper and sprinkle with the flour.
- Set the uncovered casserole in the oven for four minutes.
- Toss the contents of the casserole again and return to the hot oven for 4 more minutes.
- Now, lower the heat to 325°F and remove the casserole from the oven.
- Add the wine and enough stock so that the meat is barely covered.
- Add the tomato paste, garlic and herbs and the bacon rind.
- Bring to a simmer on the top of the stove.
- Cover and place in the oven, adjusting the heat so that the liquid simmers very slowly for three to four hours.
- The meat is done when a fork pierces it easily.
- While the meat is cooking, prepare the onions and mushrooms and set them aside till needed.
- For the onion, if using frozen, make sure they are defrosted and drained.
- Heat the butter and oil in a large skillet and add the onions to the skillet.
- Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible, without breaking apart.
- Pour in the stock, season to taste, add the herbs, and cover.
- Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated.
- Remove the herbs and set the onions aside.
- For the mushrooms, heat the butter and oil over high heat in a large skillet.
- As soon as the foam begins to subside add the mushrooms and toss and shake the pan for about five minutes.
- As soon as they have browned lightly, remove from heat.
- To Finish the Stew:.
- When the meat is tender, remover the casserole from the oven and empty its contents into a sieve set over a saucepan.
- Wash out the casserole and return the beef and bacon to it (discarding the bits of carrot and onion and herbs which remain in the sieve).
- Distribute the mushrooms and onions over the meat.
- Skim the fat off the sauce and simmer it for a minute or two, skimming off any additional fat which rises to the surface.
- You should be left with about 2 1/2 cups of sauce thick enough to coat a spoon lightly.
- If the sauce is too thick, add a few tablespoons of stock.
- If the sauce is too thin, boil it down to reduce to the right consistency.
- Taste for seasoning.
- Pour the sauce over the meat and vegetables.
- If you are serving immediately, place the covered casserole over medium low heat and simmer 2 to 3 minutes.
- Serve in the casserole or on a warm platter surrounded by noodles, potatoes or rice and garnished with fresh parsley.
- If serving later or the next day, allow the casserole to cool and place cold, covered casserole in the refrigerator.
- 20 minutes prior to serving, place over medium low heat and simmer very slowly for ten minutes, occasionally basting the meat and vegetables with the sauce.
Nutrition Facts : Calories 911, Fat 54.3, SaturatedFat 20.2, Cholesterol 202.9, Sodium 1168.6, Carbohydrate 27.1, Fiber 4.5, Sugar 11, Protein 56.6
BEEF BOURGUIGNON
Try Ina Garten's Beef Bourguignonne recipe, a French classic with bacon, mushrooms and red wine, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 250 degrees F.
- Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
- Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
- Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
- Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
- To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.
BEEF BOURGUIGNON
Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. Slow Cooker, Instant Pot/Pressure Cooker, Stove Top and the traditional Oven method included! Easy to make, every step is worth it.
Provided by Karina
Categories Dinner
Time 3h15m
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F (175°C).
- Heat the oil in a large dutch oven or heavy based pot. Sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
- Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
- In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
- Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Bring to a simmer on the stove.
- Cover, transfer to lower part of the oven and simmer for 2 to 3 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).
- In the last 5 minutes of cooking time, prepare your mushrooms:Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Once they are browned, set aside.
- Place a colander over a large pot (I do this in my clean kitchen sink). Remove the casserole from the oven and carefully empty its contents into the colander (you want to collect the sauce only). Discard the herbs
- Return the beef mixture back into the dutch oven or pot. Add the mushrooms over the meat.
- Remove any fat off the sauce( if any) and simmer for a minute or two, skimming off any additional fat which rises to the surface.
- You should be left with about 2 1/2 cups of sauce thick enough to coat the back of a spoon lightly. If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency.
- Taste for seasoning and adjust salt and pepper, if desired. Pour the sauce over the meat and vegetables.
- If you are serving immediately, simmer the beef bourguignon for 2 to 3 minutes to heat through.Garnish with parsley and serve with mashed potatoes, rice or noodles.
- To serve the following day, allow the casserole to cool completely, cover and refrigerate.The day of serving, remove from refrigerator for at least an hour before reheating. Place over medium-low heat and let simmer gently for about 10 minutes, basting the meat and vegetables with the sauce.
Nutrition Facts : Calories 673 kcal, Carbohydrate 17 g, Protein 56 g, Fat 32 g, SaturatedFat 11 g, Cholesterol 169 mg, Sodium 620 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
JULIA CHILD'S MASTER RECIPE FOR BEEF BOURGUIGNON, IN RED WINE
This is a simpler, basic recipe of another posted on recipezaar - the master recipe from the book Julia's Kitchen Wisdom, as featured on her first PBS tv show --
Provided by carrie sheridan
Categories < 4 Hours
Time 3h45m
Yield 4 lbs, 6-8 serving(s)
Number Of Ingredients 25
Steps:
- Make herb bouquet and tie in washed cheesecloth the following: 8 sprigs parsley, 1 large bay leaf, 1 t dried thyme, 4 whole cloves or allspice berries and 3 large cloves of smashed, unpeeled garlic together in a small square of washed cheesecloth. Can substitute with celery leaves and/or washed split leeks.
- Dry out the beef chunks by salting and peppering each and letting them sit at room temperature.
- Saute the bacon slices and set aside on paper towels.
- Choose a large frying pan and brown beef chunks on all sides in bacon grease, being careful not to crowd the meat. Turn browned meat into a heavy ovenproof casserole.
- Remove all but a little of the fat from the pan and add the sliced vegetables. Brown them and add them to the beef chunks in the casserole pot.
- Deglaze the pan with the wine and then pour liquid into the casserole with the meat and carrots and onions. Add enough beef stock or bouillon to almost cover all.
- Stir in the tomatoes and add the herb bouquet.
- Bring to a simmer over medium to medium-high heat. Cover and simmer slowly, either on the stove over a low heat or in a preheated oven set to 325 degrees. Cook until the meat is tender, tasting to check.
- Cook, "brown-braised" onions as follows: Peel onions, heat butter and oil in a medium pan and saute in one layer until colored. Cover onions with a little water, salt to taste and 1 tsp sugar. Cover pan and cook at a rapid boil for 10-15 minutes, or until tender.
- To saute mushrooms, quarter washed mushrooms. Heat 1-1/2 TBS of butter and 1.2 TBS olive oil in a large frying pan and when the foaming has subsided, turn in the mushrooms. Saute for several minutes, tossing frequently as the butter is absorbed and then reappears on the surface when the mushrooms begin to brown. Toss in 1/2 TBS chopped shallots, if desired, season with salt and pepper and saute another 30 seconds.
- Drain the meat and vegetables through a colander into a saucepan, pressing the juices out of the residue. Return the meat to the casserole pot and degrease the pan.
- Boil the liquid down to 3 cups.
- Off heat, whisk in the beurre manie [3 T flour mixed into a paste with 2 T softened butter) and add to cooking liquid. Simmer for 2 minutes as the sauce thickens slightly.
- Correct seasonings and pour over the meat, folding in the sauteed onions and mushrooms. {May be completed to this point a day in advance for a dinner party).
- To serve, bring to a simmer, basting the meat and vegetables with the sauce for several minutes until thoroughly hot throughout.
- Serve with mashed or boiled potatoes, TINKYADA brown rice pasta or a very good French bread or baguettes.
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- If using bacon: Cut the bacon into 1 inch pieces and cook over medium heat in a large oven-safe pot that has a lid.
- Do not overcook the bacon. Set the cooked bacon aside on a paper towel lined plate; leave all the grease in the pot. (Turn off the heat if your beef is not ready for searing.)If using salt pork: cut the rind off the end of the salt pork and set aside (we need it later).
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- Simmer bacon lardons in 4 cups water for 10 minutes (Lardon is the French culinary term referring to thin strips of bacon, cut approximately 1/4-inch thick). Drain and pat dry.
- Preheat oven to 450°F. In a large Dutch oven, sauté the bacon in 1 tablespoon of oil for about 3 minutes, until it starts to lightly brown. Remove with a slotted spoon and set aside.
- Dry the beef with a few paper towels for better browning. In batches, sear the beef on all sides in the Dutch oven. Set aside with the bacon.
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- Julia Child’s French Onion Soup. This is perhaps one of Julia’s most highly sought-after recipes. The hearty beef and onion broth is topped with toasted bread and melted cheese for a soup that’s so delicious, it’ll almost make you weep.
- Quiche Lorraine. I’m sure you’ve heard of quiche Lorraine before, right? That’s all thanks to Julia Child, as her recipe is the one that made it so popular.
- Beef Bourguignon. It really doesn’t get much more decadent than beef bourguignon. It’s basically beef that’s slow-simmered in a rich, red wine gravy, and it’s to die for.
- French Crepes. Treat yourself this weekend and turn your kitchen into a Parisian cafe with this recipe for French crepes. Learning to perfect crepes can take a bit of patience, but once you get the hang of it, you’ll whip these up all the time.
- Julia Child’s Coq au Vin. This recipe may look intimidating, but it’s actually one of Julia’s easier ones! Coq au vin is basically just what it sounds like — chicken and wine.
- Potato Leek Soup. This rich, velvety soup is a great vegetarian option, though it does call for chicken stock and a touch of cream. If you want to make it vegan, use vegetable stock instead and omit the cream or use a plant-based cream product.
- Julia Child’s Roast Chicken. This is the recipe to bring out when you’re having guests and truly want to impress them. Roast chicken may be a simple dish, but it’s a classic that no one can resist.
- Dauphinoise Potatoes. Stop reading this post right now and bookmark the recipe for these potatoes. They’re seriously the side dish of all side dishes.
- Julia Child’s Chicken Breasts with Mushroom Cream Sauce. Oh my goodness. I served this to some friends recently when they came over for dinner, and everyone at the table was ooh-ing and ahh-ing over how incredible this dish is!
- Julia Child’s Madeleines. No Julia Child meal is complete without her French Madeleines. These light cookies are flavored with lemon zest and vanilla extract, so they’re a delicious ending to whatever you’re serving.
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