By Elizabeth Lancaster SimplyfromScratch2037
After watching Julie and Julia, back in 2010, I fell inlove with the idea to make this dish "Beef Bourguignon" that the movie talked about. So I went to the Barns and Nobles and bought the book, "Mastering the Art of French Cooking" and made a list and went to the store, and held my breath as I cooked the most difficult recipe I have ever read in my life, but it was soooooo worth the difficultly. And its so wallet friendly to make, and oh sooo good, I know this is going to be a long recipe to fallow, but its worth it!!! Enjoy!
Janet got "Chocolate Covered Cherry Mice"
You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...TAKE THE QUIZ and find out what Halloween treat you are!
****USE A CAST IRON CASSAROLE DISH (SUCH AS A DUTCH OVEN) OR A STOVETOP FRIENDLY DEEP BAKING DISH FOR THIS RECIPE***
Remove bacon and cut into hunks. Simmer for 10 minutes in 1 1/2 quarts water. Drain and dry.
1 tablespoon of the olive oil in frying pan over moderate heat for 2 to 3 minutes to brown bacon lightly. Remove to side dish with a paper towel.
Heat bacon greese until almost smoking. Dry beef with paper towels; it will not brown if the meat is damp. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the bacon pile.
In the same greese, brown the sliced vegetables.
Pour out the excess greese.
Set a deep casserole dish, 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 covers the meat with a light crust).
Remove casserole pan and turn oven down to 325 degrees.
Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.
When the meat is tender, place the contents of the cassarole dish into a clean large pan or bowel, with a slotted sppons, leaving all liquid left in baking dish.
.Skim fat off sauce in saucepan. Simmer sauce for 1-2 minutes, 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.
Serve in casserole dish , or arrange stew on a platter surrounded with potatoes, and decorated with parsley.
gaynel mohler gaynel - Jun 14, 2012
alot of effort on your part and it looks absolutely extravagant. I loved that movie. Good job Elizabeth !
Sandy Mika mikasldy - Jun 14, 2012
I'm hungry 8]
Rose Rauhauser NewYorkWoman - Jun 14, 2012
Elizabeth: It looks beautiful and I make it also but in the winter with a loaf of homemade bread, the rest of the wine on the table and a fire going, most of the time we don't move after eating it because it's soooo good and the wine with it hits the spot. Great job and a great recipe.
Elizabeth Lancaster SimplyfromScratch2037 - Jun 15, 2012
THANKS LADIES :)