first class boeuf bourguignon a la julia child vest

boeuf bourguignon a la julia child

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Cuisine

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."

Ingredients

  • 6ounces bacon, solid chunk
  • 1tablespoon olive oil
  • 3lbs lean stewing beef, cut into 2-inch cubes
  • 1carrot, peeled and sliced
  • 1onion, peeled and sliced
  • 1teaspoon salt
  • 1⁄4teaspoon pepper, freshly ground
  • 2tablespoons flour
  • 3cups red wine (a full bodied wine like Bordeaux or Burgundy or Chianti)
  • 2 -3cups beef stock (Simple Beef stock is posted on the site, unsalted and defatted)
  • 1tablespoon tomato paste
  • 2garlic cloves, mashed (you may choose to add more)
  • 1sprig thyme (or 1/2 teaspoon dred thyme)
  • 1bay leaf, preferably fresh
  • 18 -24white pearl onions, peeled
  • 1 1⁄2tablespoons unsalted butter
  • 1 1⁄2tablespoons olive oil
  • 1⁄2cup beef stock
  • salt & fresh ground pepper
  • 1bay leaf
  • 1sprig thyme
  • 2sprigs parsley
  • 1lb mushroom, quartered
  • 2tablespoons unsalted butter
  • 1tablespoon olive oil

Direction

  1. First prepare the bacon: cut off the rind and reserve.
  2. Cut the bacon into lardons about 1/4" thick and 1 1/2" long.
  3. Simmer the rind and the lardons for ten minutes in 1 1/2 quarts of water.
  4. Drain and dry the lardons and rind and reserve.
  5. Pre-heat the oven to 450°F.
  6. Put the tablespoon of olive oil in a large (9" - 10" wide, 3" deep) fireproof casserole and warm over moderate heat.
  7. Saute the lardons for 2 to 3 minutes to brown lightly.
  8. Remove to a side dish with a slotted spoon.
  9. 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.
  10. Once browned, remove to the side plate with the bacon.
  11. In the same oil/fat, saute the onion and the carrot until softened.
  12. Pour off the fat and return the lardons and the beef to the casserole with the carrots and onion.
  13. Toss the contents of the casserole with the salt and pepper and sprinkle with the flour.
  14. Set the uncovered casserole in the oven for four minutes.
  15. Toss the contents of the casserole again and return to the hot oven for 4 more minutes.
  16. Now, lower the heat to 325°F and remove the casserole from the oven.
  17. Add the wine and enough stock so that the meat is barely covered.
  18. Add the tomato paste, garlic and herbs and the bacon rind.
  19. Bring to a simmer on the top of the stove.
  20. Cover and place in the oven, adjusting the heat so that the liquid simmers very slowly for three to four hours.
  21. The meat is done when a fork pierces it easily.
  22. While the meat is cooking, prepare the onions and mushrooms and set them aside till needed.
  23. For the onion, if using frozen, make sure they are defrosted and drained.
  24. Heat the butter and oil in a large skillet and add the onions to the skillet.
  25. Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible, without breaking apart.
  26. Pour in the stock, season to taste, add the herbs, and cover.
  27. 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.
  28. Remove the herbs and set the onions aside.
  29. For the mushrooms, heat the butter and oil over high heat in a large skillet.
  30. As soon as the foam begins to subside add the mushrooms and toss and shake the pan for about five minutes.
  31. As soon as they have browned lightly, remove from heat.