Julia Childs Boeuf Bourguignon Demystified – a delicious recipe with weight Bacon, Olive Oil, Carrots, Onion, Salt, Pepper. Easy to follow and perfect for any occasion.
-
1
Cooking Directions:
-
2
Note: You will need a dutch oven for this recipe.
-
3
Preheat oven to 450 degrees.
-
4
Saute bacon in 1 tablespoon of the olive oil in a flameproof casserole dish over moderate heat for 2 to 3 minutes to brown lightly.
-
5
Remove to a side dish with a slotted spoon.
-
6
Dry beef cubes in paper towels; it will not brown if it is damp.
-
7
Heat some of the fat trimmings in your casserole dish until almost smoking.
-
8
Add beef, a few pieces at a time, and saute until nicely browned on all sides.
-
9
Remove to a side dish.
-
10
In the same fat, brown the sliced carrots and onion.
-
11
When done, pour out the excess fat.
-
12
Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper.
-
13
Then sprinkle on the flour and toss again to coat the beef lightly.
-
14
Set casserole dish uncovered in middle position of preheated oven for 4 minutes.
-
15
Toss the meat again and return to oven for an additional 4 minutes (this browns the flour and covers the meat with a light crust).
-
16
Remove casserole and turn oven down to 325 degrees.
-
17
Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered.
-
18
Add the tomato paste, garlic, and herbs Bring to a simmer on top of the stove.
-
19
Cover casserole dish and set in lower third of oven.
-
20
Regulate heat so that liquid simmers very slowly for 3 to 4 hours.
-
21
The meat is done when a fork pierces it easily.
-
22
(Please note I had to lower the heat to 200 to keep it from boiling, so periodically check the beef.)
-
23
While the beef is cooking, prepare the onions and mushrooms.
-
24
Braised Onions: Heat 1 1/2 tablespoons butter with 1 1/2 tablespoons of the remaining oil until bubbling in a skillet.
-
25
Add onions and saute over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible.
-
26
Be careful not to break their skins.
-
27
You cannot expect them to brown uniformly.
-
28
Add 1/2 cup of beef stock, salt and pepper to taste.
-
29
Cover and simmer slowly for 30-40 minutes until the onions are perfectly tender but still hold their shape, and the liquid has evaporated.
-
30
My liquid never evaporated, but the onion were tender.
-
31
Set aside.
-
32
Mushrooms: Heat 1 Tablespoon of butter over high heat, add mushroom and saute.Toss and shake pan for 4 to 5 minutes.
-
33
As soon as they have begun to brown lightly, remove from heat.
-
34
When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.
-
35
Heat the sauce until it is reduced it should lightly coat the back of a spoon.
-
36
Return the beef and veggies to the pan.
-
37
Add onions and mushrooms to beef.
-
38
Pour sauce back into pan, and heat for 2-3 minutes.
No nutrition data on file — estimate from the ingredient list.
* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 1 ingredient. The key ingredients include: ["6 ounces, weight Bacon", "3- 1/2 Tablespoons Olive Oil, Divided", "3 pounds Lean Stewing Beef In 2"" Cubes", "1 pound Carrots", "1 whole Onion, Sliced", "1/2 teaspoons Salt", "1/4 teaspoons Pepper", "2 Tablespoons Flour", "3 cups Red Wine", "2- 1/2 cups Beef Broth", "1 Tablespoon Tomato Paste", "2 cloves Garlic, Minced", "1/2 teaspoons Thyme", "1 piece Bay Leaf, Crumbled", "20 whole Pearl Onions, Peeled", "2- 1/2 Tablespoons Butter, Divided Use", "1/2 cups Beef Stock", "1 pound Mushrooms, Quartered", "Salt And Pepper, to taste"].
Yes, Julia Childs Boeuf Bourguignon Demystified falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.