August 15, 2009

Julia Child's Boeuf Bourguignon

Continue "Julie and Julia" frenzy.

One of the dishes featured in "Julie and Julia" was Boeuf Bourguignon. Honestly, I've made beef stew like thousand times before that I can actually made one completely blind-folded. So, I was curious how big the difference would be with Julia Child's version.


Only the sauce of Julia Child's version is to die for. Her dish definitely takes up more time, but the process was simple and the ingredients was basic. My recommendation is to use top-notched beef and really tasty wine. You wouldn't want to ruin this easy-to-be-perfect dish by using so-so ingredients. Plus, prepare it in advance, it only becomes more flavourful when reheated.

(serves 6)
6 ounces chunk of bacon
1 tbsp olive oil
3 lb lean stewing beef cubes
1 carrot, sliced
1 onion, sliced
1 tsp salt
1/4 tsp pepper
2 tbsp flour
3 cups of full-bodied, young red wine
2-3 cups brown beef stock
1 tbsp tomato paste
2 cloves garlic, mashed
1/2 tsp thyme
1 bay leaf, crumbled
1 spring of rosemary (I added it myself)
1 tbsp chopped parsley

Remove rind, and cut bacon into 1/4" thick and 1 1/2" long. Simmer rind and bacon for 10 mins in 1 1/2 quarts water. Drain and dry.

Preheat oven to 450F.

Saute the bacon in oil over moderate heat for 2 - 3 mins until lightly brown. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you saute the beef.

Dry the beef in towel. Saute it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.

In the same fat, brown the vegetables. Pour out the sauteing fat.

Return the beef and bacon to the casserole and toss with salt and pepper. Then sprinkle on the flour and toss again to coat the beef. Set casserole uncovered in middle position of preheated oven for 4 mins. Toss the meat and return to oven for another 4 mins. Remove casserole, and turn oven down to 325F.

Stir in the wine, and enough stock to barely cover the beef. Add tomato paste, garlic, herbs and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.

Pour the content of the casserole into a sieve set over a saucepan. Skim fat off the sauce. Simmer sauce for a min or two until thicken. Pour the sauce back to the beef.

Garnish with parsley and serve over mashed potato, rice or noodle.


Anonymous said...

Looks delicious. Thanks for your tips.


lululu said...

thank you, paz!

Mama Mel said...

Yum! I just saw the movie and I am dying to make this! Definitely going to save this recipe! Thanks! :)

lululu said...

mama mel - thanks for dropping by my blog. glad that u enjoyed the movie too!

Belinda @Zomppa said...

Yours look awesome too!! =) Let's share more recipes!!

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Juliefrancis said...

Thank you for posting this wonderful recipe n tell me your tips!I'm going to try this weedend.