Real Recipes From Real Home Cooks ®
Boeuf Bourguignon a La Julia Child
"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...."
INGREDIENTS
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6 ounces bacon, solid chunk
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1 tablespoon olive oil
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3 lbs lean stewing beef, cut into 2-inch cubes
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1 carrot, peeled and sliced
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1 onion, peeled and sliced
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1 teaspoon salt
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1/4 teaspoon pepper, freshly ground
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2 tablespoons flour
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3 cups red wine (a full bodied wine like Bordeaux or Burgundy or Chianti)
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2 -3 cups beef stock (Simple Beef stock is posted on the site, unsalted and defatted)
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1 tablespoon tomato paste
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2 garlic cloves, mashed (you may choose to add more)
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1 sprig thyme (or 1/2 teaspoon dred thyme)
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1 bay leaf, preferably fresh
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18 -24 white pearl onions, peeled
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1 1/2 tablespoons unsalted butter
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1 1/2 tablespoons olive oil
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1/2 cup beef stock
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salt & fresh ground pepper
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1 bay leaf
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1 sprig thyme
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2 sprigs parsley
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1 lb mushroom, quartered
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2 tablespoons unsalted butter
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1 tablespoon olive oil
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