Beef Bourguignon

Julia Child (August 15, 1912 – August 13, 2004) was an American chef, author, and television personality. She is recognized for bringing French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking, and her subsequent television programs, the most notable of which was The French Chef, which premiered in 1963.

Her speciality, beef bourguignon, the dish of both amatuer and master chef’s alike is one you must try yourself. Here are two recipes, the origninal from Julia Child’s Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, Simone Beck, and Sidonie Coryn, Illustrator, (Alfred A. Knopf, 2001) and a stew variation from Chefdruck’s Musings Blog. I hope you enjoy making the dish your own, as you learn to master the art of French cooking.

Julia Child’s Beef Bourguignon:

Main Ingredients: chunk beacon, mushrooms, beef, onions, red wine

Ingredients:

  • One 6-ounce piece of chunk bacon
  • 3 1/2 tablespoons olive oil
  • 3 pounds lean stewing beef, cut into 2-inch cubes
  • 1 carrot, sliced
  • 1 onion, sliced
  • Salt and pepper
  • 2 tablespoons flour
  • 3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy)
  • 2 1/2 to 3 1/2 cups brown beef stock
  • 1 tablespoon tomato paste
  • 2 cloves mashed garlic
  • 1/2 teaspoon thyme
  • A crumbled bay leaf
  • 18 to 24 white onions, small
  • 3 1/2 tablespoons butter
  • Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
  • 1 pound mushrooms, fresh and quartered

Cooking Instructions:

Remove bacon rind and cut into lardons/lardoons (small strips of pork fat cut 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardoons for 10 minutes in 1 1/2 quarts water. Drain and dry. Preheat oven to 450 °F. Sauté lardoons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardoons. In the same fat, brown the sliced vegetables. Pour out the excess fat. Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper. Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust). Remove casserole and turn oven down to 325 degrees. Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered. Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove. Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily. While the beef is cooking, prepare the onions and mushrooms. Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet. Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly. Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside. Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms. Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat. 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 lardoons to it. Distribute the cooked onions and mushrooms on top. Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming off additional fat as it rises. You should have about 2 1/2 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 stock. Taste carefully for seasoning. Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley. Source: http://abcnews.go.com/GMA/recipe?id=8222804

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Chefdruck’s Beef Bourguignon Stew

Ingredients:

  • 2 pounds of beef chuck, cut into 1 1/2 inch medallions
  • 1 bottle of full-bodied yet fruity red wine such as Bourgogne or Pinot Noir
  • 1 bunch of carrots, peeled and sliced into 1/2 inch rounds
  • 1 white onion, minced
  • 1 1/2 cups of white mushrooms, sliced
  • 2 tablespoons of tomato paste
  • 1/4 cup of cognac
  • 2 tablespoons of flour
  • 2 tablespoons of butter
  • 1 Bay Leaf
  • salt and pepper to taste

Directions:

Regardless of whether you’ll be using a crock pot or cooking this on the stove top, the recipe begins the same way. Heat a cast-iron saucepan or large stockpot over medium heat. Add 1 tablespoon of butter and melt. Add a layer of beef pieces and brown for 2-3 minutes on each side. Set aside on a plate and repeat the process with the rest of the meat. The browning is a key part of the recipe as it imparts a caramelized taste and creates yummy brown bits on the bottom of the pan that begin the sauce. When you’re done browning all the meat, put all the meat pieces back in the pot and sprinkle with the flour. Stir vigorously to have the flour mix with the pan juices. Take the meat back out and set aside. Add the remaining butter to the pan and toss in the minced onion. Sauté over medium heat until translucent. Add the carrots, the mushrooms and the browned meat and the tomato paste. Toss it all together with a wooden spoon. Now pour in the wine and the cognac, scraping up the bottom of the pan with the wooden spoon to add all the onion and beef browning to the wine. Bring it all to a vigorous boil for 3-4 minutes, stirring frequently. You are now ready for the slow cooking in either your crock pot or on the stove top. If using a crock pot, transfer the contents of your stockpot to the crock pot. If you’ll be cooking your stew in the same container, then just bring the heat down to low, to a light simmer, and cook for 3 hours, until the meat is tender. Same timeframe in the crockpot on high setting. Three hours of slow cooking later, the meat should fall apart easily when poked with a fork. Serve with rice or egg noodles. A note on the mushrooms. In the recipe above, to add if desired, simply toss them in with the carrots. Source: http://chefdruck.com/2011/01/beef-bourguignon-stew-equally-delicious-in-the-crock-pot-or-the-stove-top/

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About Trinda Latherow

Trinda Latherow, author, speaker, consultant and founder of Meet and Make a Connection.
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4 Responses to Beef Bourguignon

  1. Anonymous says:

    She married a diplomat, Paul Child, in 1946 and the couple moved to Paris in 1948 where her love of French cooking truly developed. She attended the Le Cordon Bleu cooking school and soon met Simone Beck and Louisette Bertholle after joining a cooking club. The three cooks began teaching French cooking to Americans living in Paris before writing volume 1 of Mastering the Art of French Cooking. It’s been claimed Julia Child actually considered The Way to Cook as her finest cookbook. Written in the late 1980s, The Way to Cook also includes American recipes and made greater use of modern technologies, such as food processors, than her previous cookbooks.

  2. Anonymous says:

    Julia Child revolutionised cooking in the US and this was the cookbook that launched her career. A native of California and a Smith College graduate, Julia Child studied at Paris’s famous Cordon Bleu, and worked under various distinguished French chefs. In 1951 she started her own cooking school in Paris, L’Ecole des Trois Gourmandes, with Simone Beck and Louisette Bertholle and the three women started compiling this cookbook. Mastering the Art of French Cooking was published in 1961 and was an instant hit. Julia Child consequently began appearing on the television series The French Chef, which aired for many years all over the United States, and many more books and TV series ensued. –This text refers to an alternate hardcover edition.

  3. Anonymous says:

    bbq recipes crock pot, bestbbqrecipes.org

  4. Anonymous says:

    Thank you for sharing. -hamburgercasserolesrecipes.com

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