Julia Child’s Beef/Boeuf Bourguignon
I saw Julie and Julia the first day it came out. I don’t think, I was the only person that was then intrigued to make Beef Bourguignon and see what all the fuss is about. I made this recently, on a cold snowy night. This is the perfect dish for this kind of evening. While making it I did not understand why there was all this fear in making the Beef Bourguignon. I think the fear comes from the fact that there are multiple steps and it takes a long time to cook. Also you do need a Dutch Oven to make this dish. Since it was the holiday season, I saw it as an excuse for me to finally buy one. This is something that could be made the day before and I think, actually tastes better the next day. Also a perfect dish to entertain with in the winter since it can be made ahead. It is very hardy.
6 oz Bacon (cut into pieces Â¼ inch thick and 1Â½ inches long)
1 Tablespoon of Olive Oil
3 lbs of Lean Stewing Beef (cut into 2 inch cubes and pat dry)
Slice Carrot I used 4 carrots and would suggest maybe 6
1 sliced Onion
1 Teaspoon of Salt
Â¼ Teaspoon of Pepper
2 Tablespoons of Flour- I used 3 to 4 tablespoons
3 Cups of Full-bodied Red Wine
2 to 3 Cups of Beef Stock
1 Tablespoon of Tomato Paste
2 gloves of Mashed Garlic
½ Teaspoon of Thyme
A Crumbled Bay Leaf
24 Small White onions
1 lb of Fresh Mushrooms
Preheat Oven 450 Degrees
Simmer bacon for 10 minutes, and then drain water and pat try. In Dutch Oven/Casserole Fireproof Dish saute the bacon and olive oil for 3 minutes. Remove bacon and set aside. Heat oil and saute beef until browned, do this a few pieces at a time and when browned on all sides with bacon. In the same fat brown all of the vegetables (except small white onions and mushrooms). Once vegetables are lightly browned, pour out the sauteing fat. Return the beef and bacon to Dutch oven and toss with salt, pepper, and flour and place in oven for 4 minutes. Remove from oven and toss again and return to oven for 4 minutes. (This browns the flour and covers the meat with a light crust).
Reduce Oven heat to 325
Stir in the wine and enough stock so that the meat is barely covered. Add the tomato paste, garlic, and herbs. Bring to a simmer on the stove. Then cover the dish and place in oven for 2.5 to 3 hours. The meat is done when a fork pierces it easily.
Boil the Small White Onions and then remove skins after cooked from onions. Cut Mushrooms into quarters and saute.
When ready to serve distribute the onions and mushrooms over the meat.