Beef Bourguignon (Julia Child recipe...sort of) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 tablespoons extra-virgin olive oil
6 ounces bacon, roughly chopped
3 pounds beef brisket, trimmed of fat (chuck steak or stewing beef) cut into 2-inch chunks
1 large carrot sliced 1/2-inch thick (I added extra)
1 large white onion, diced (I added extra)
6 cloves garlic, minced (divided)
1 pinch coarse salt and freshly ground pepper
2 tablespoons flour
12 small pearl onions (optional)
3 cups red wine like Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups of wine
2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
2 tablespoons tomato paste
1 beef bullion cube, crushed
1 teaspoon fresh thyme, finely chopped
2 tablespoons fresh parsley, finely chopped (divided)
2 bay leaves
1 pound fresh small white or brown mushrooms, quartered (I used baby Bellas)
2 tablespoons butter
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Directions: |
Directions:TRADITIONAL OVEN METHOD:
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), add chopped mushrooms, add 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. (After adding wine, I needed very little beef broth to cover meat). 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 3 to 4 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).
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. Do not skip this step!
Return the beef mixture back into the dutch oven or pot. Add the sautéed mushrooms over the meat, if you haven't added them earlier.
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. Ina Garten serves over a slice of crusty bread, rubbed with garlic.
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. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:4 hours |
Personal
Notes: |
Personal
Notes: Modified from Julia's and other recipes(Cafe Delites):
What is different?
Julia’s first step is to simmer bacon rind and fat in water for 10 minutes, remove then proceed to fry lightly in oil. I skipped this and just went straight to frying lardons until crisp and browned.
When beef and veggies are in, Julia suggests to set the casserole in the oven for 4 minutes, then toss the meat and return to the oven for 4 minutes more. I skipped this and did on top of stove. Added a couple extra cloves of garlic and added more herbs into the stew.
Also, Julia prepares her pearl sized onions separate from the Beef Bourguignon itself, adding them in near the end of cooking. I added them in with all of the ingredients, saving a pot and stove top cooking time, and I added the mushrooms early, so they would melt into the stew (some folks aren't a fan). Julia sautés them later and adds in at the end.
Lastly, Julia asks us to wash out the casserole and return the beef and bacon to it at the end of the recipe. Skipped that step.
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