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Tuesday, August 6, 2013

Julia Child's Beef Bourguignon

Julia Child's Beef Bourguignon
The movie Julie & Julia inspired me to share this classic from Julia Child's When I watched this movie it made me want to cook this and so I have several times, you could say I am very good at rich tasty roasts like this.

"Mastering the Art of French Cooking" book. Who doesn't remember either trying to make
this or having a friend make this.

Prep Time: 1 hour
Total Time: 6 hours
Servings: 6 servings


1 6 ounce piece chunk bacon
3 1/2 tablespoons olive oil
3 pounds lean stew beef, cut into 2-inch cubes
1  onion, sliced
Salt and pepper
2 tablespoons flour
3 cups red wine, young and full bodied
3 cups beef stock
1 tablespoon tomato paste
2 cloves mashed garlic
1/2 teaspoon thyme
1  bay leaf, crumbled
20 small white onions
3 1/2 tablespoons butter
herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in

1 pound fresh mushrooms, quartered

1Preheat oven to 450 degrees.
2Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long).

Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.
3Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over

moderate heat for 2 to 3 minutes to brown lightly. Remove to side dish with a slotted

4Heat fat in casserole until almost smoking. Dry beef in paper towels; it will not

brown if it is damp. Add beef, a few pieces at a time, and sauté until nicely browned

on all sides. Add it to the lardons. In the same fat, brown the sliced vegetables.

Pour out the excess fat.
5Return 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.
6Stir 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.
7While 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.
8Wipe 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.
9Wash out the casserole and return the beef and lardons to it. Distribute the cooked

onions and mushrooms on top. 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.
10Pour 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.

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