Julia Child’s Boeuf Bourguignon

 
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Julia Child’s Boeuf Bourguignon

Rating: 51

Prep Time: 25 minutes

Cook Time: 4 hours

Total Time: 4 hours, 25 minutes

Serving Size: Serves 6

Julia Child’s Boeuf Bourguignon

This is the classic boeuf bourguignon from Julia Child. Carefully done, and perfectly flavored, it is certainly one of the most delicious beef dishes, and can well be the main course for a buffet dinner. Fortunately you can prepare it ahead of time, even a day in advance, and it only gains in flavor when reheated. Posted by: Destination Cuisine Recipe Type: Beef, French, Main Dish, Dinner, Winter, Christmas, Entertaining, Potluck

Ingredients

  • 1 6-ounce chunk of bacon
  • 9- to 10-inch fireproof 3 inches deep
  • 1 tablespoon olive oil or cooking oil
  • 1 slotted spoon
  • 3 pounds lean stewing beef cut into 2-inch cubes
  • 1 sliced carrot
  • 1 sliced onion
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons flour
  • 3 cups of a full-bodied young red wine such as one of those suggested for serving or a Chianti
  • 2-3 cups brown beef stock or canned beef bouillon
  • 1 tablespoon tomato paste
  • 2 cloves mashed garlic
  • ½ teaspoon thyme
  • a crumbled bay leaf
  • the blanched baconrind
  • 18-24 small white onions (brown-braised in stock)
  • 1 pound quartered fresh mushrooms sauteed in butter
  • parsley sprigs

Instructions

  1. Remove rind and cut bacon into lardons (sticks, ¼-inch thick and 1½-inches long). Simmer rind and bacon for 10 minutes in 1½ quarts of water. Drain and dry.
  2. Preheat oven to 450 degrees.
  3. Saute the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you saute the beef.
  4. Dry the beef in paper towels; it will not brown if it is damp. Saute it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.
  5. In the same fat, brown the sliced vegetables. Pour out the sauteing fat.
  6. Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole and turn oven down to 325 degrees.
  7. Stir in the wine and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers very slowly for 2½ to 3 hours. The meat is done when a fork pierces it easily.
  8. While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.
  9. When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.
  10. Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 21/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables.
  11. (*) Recipe may be completed in advance to this point.
  12. FOR IMMEDIATE SERVING Cover the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.
  13. FOR LATER SERVING When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.

Notes

VEGETABLE AND WINE SUGGESTIONS Boiled potatoes are traditionally served with this dish. Buttered noodles or steamed rice may be substituted. If you also wish a green vegetable, buttered peas would be your best choice. Serve with the beef a fairly full-bodied, young red wine, such as Cotes du Rhone, Bourdeaux-St. Emilion, Beaujolais or Burgundy.

http://mydestinationcuisine.com/julia-childs-boeuf-bourguignon/

Julia Child968x358

 

See Julia Child make her famous Boeuf Bourguignon on YouTube.

The endearing Julia Child paired up with many Master Chefs in her PBS Show Julia Child: Cooking with Master Chefs. Check out this video with a younger and still debonair Emeril Lagasse.

 

Posted on August 15, 2012. Julia Child would have turned 100 today. Click here to see more about her iconic life.

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Written by: Laura Raymond

Editor, Destination Cuisine

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About the author

Laura Raymond

Laura Raymond is a Serial Entrepreneur, avid recipe developer and Modern Marketing Guru carving my niche in the food and travel industries, mobile marketing and online ordering. Specializing in Engagement Marketing and putting business owners back in control. Destination Cuisine is my passion to bring foodie events, culinary tours, cooking classes and cool restaurants/hotels together in an interactive site. Reach me at (941) 809-2012. Join our CULTure so you can... Eat Well and Live Full.

 
 

2 Comments

  1. […] Want to try a classic french recipe? How about Julia Child’s Boeuf Bourguignon […]

 
 

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