Boeuf Bourguignon A La Julia Child Recipes
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.
Recipe From food.com
Provided by Chef Kate
Categories Stew
Time 5h
Yield 6 serving(s)
Number Of Ingredients 25
This is a simpler, basic recipe of another posted on recipezaar - the master recipe from the book Julia's Kitchen Wisdom, as featured on her first PBS tv show --
Recipe From food.com
Provided by carrie sheridan
Categories < 4 Hours
Time 3h45m
Yield 4 lbs, 6-8 serving(s)
Number Of Ingredients 25
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BOEUF BOURGUIGNON A LA JULIA CHILD …
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- Cut the pancetta into batons 1-1/2-inches long by 1/4-inch thick. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. When the oil shimmers, add the pancetta, and brown until crisp.
- Brown the beef in batches -- this helps to brown the meat evenly -- and transfer them to the plate with the pancetta.
- Add the sliced onion to the pot, and sauté, until light golden brown. Put the beef and pancetta back into the pot, and sprinkle them with salt and pepper.
- Sprinkle the flour over the beef, and put the pot into the oven for 4 minutes. Toss the beef again, and return the pot to the oven for another 4 minutes.
- Take the pot out of the oven, and reduce the temperature to 325°. Pour the wine and beef stock into the pot, stirring up browned bits. Stir in the tomato paste, garlic, thyme, and bay leaf, then add the baby carrots.
- While the beef braises, melt 1 tablespoon of butter in a sauté pan, and add the frozen pearl onions. Cover, and simmer over low heat for 7 minutes. Remove the cover, and simmer until the liquid evaporates, about 5 minutes.
- Divide the mushrooms in two. Melt 2 tablespoons butter over medium heat, and a saute pan and add 1/2 of the mushrooms. Sauté them until browned. Transfer the mushrooms to a plate, and brown the rest of the mushrooms.
- Set a large sieve over a large saucepan. Pour the contents of the pot through the sieve, then return the beef to the pot. Distribute the mushrooms and pearl onions over the meats.
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