BOEUF BOURGUIGNON A LA JULIA CHILD RECIPE – FOOD.COM
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. cocktail rhum recettes.
Total time: 5 hours
Prep time: 1 hours
Cook time: 4 hours
Yield: 6 serving(s)
|6 ounces bacon, solid chunk|
|1 tablespoon olive oil|
|3 lbs lean stewing beef, cut into 2-inch cubes|
|1 carrot, peeled and sliced|
|1 onion, peeled and sliced|
|1 teaspoon salt|
|1/4 teaspoon pepper, freshly ground|
|2 tablespoons flour|
|3 cups red wine (a full bodied wine like Bordeaux or Burgundy or Chianti)|
|2 -3 cups beef stock (Simple Beef stock is posted on the site, unsalted and defatted)|
|1 tablespoon tomato paste|
|2 garlic cloves, mashed (you may choose to add more)|
|1 sprig thyme (or 1/2 teaspoon dred thyme)|
|1 bay leaf, preferably fresh|
|18 -24 white pearl onions, peeled|
|1 1/2 tablespoons unsalted butter|
|1 1/2 tablespoons olive oil|
|1/2 cup beef stock|
|salt & fresh ground pepper|
|1 bay leaf|
|1 sprig thyme|
|2 sprigs parsley|
|1 lb mushroom, quartered|
|2 tablespoons unsalted butter|
|1 tablespoon olive oil|
- First prepare the bacon: cut off the rind and reserve.
- Cut the bacon into lardons about 1/4" thick and 1 1/2" long.
- Simmer the rind and the lardons for ten minutes in 1 1/2 quarts of water.
- Drain and dry the lardons and rind and reserve.
- Pre-heat the oven to 450°F.
- Put the tablespoon of olive oil in a large (9" – 10" wide, 3" deep) fireproof casserole and warm over moderate heat.
- Saute the lardons for 2 to 3 minutes to brown lightly.
- Remove to a side dish with a slotted spoon.
- Dry off the pieces of beef and saute them, a few at a time in the hot oil/bacon fat until nicely browned on all sides.
- Once browned, remove to the side plate with the bacon.
- In the same oil/fat, saute the onion and the carrot until softened.
- Pour off the fat and return the lardons and the beef to the casserole with the carrots and onion.
- Toss the contents of the casserole with the salt and pepper and sprinkle with the flour.
- Set the uncovered casserole in the oven for four minutes.
- Toss the contents of the casserole again and return to the hot oven for 4 more minutes.
- Now, lower the heat to 325°F and remove the casserole from the oven.
- Add the wine and enough stock so that the meat is barely covered.
- Add the tomato paste, garlic and herbs and the bacon rind.
- Bring to a simmer on the top of the stove.
- Cover and place in the oven, adjusting the heat so that the liquid simmers very slowly for three to four hours.
- The meat is done when a fork pierces it easily.
- While the meat is cooking, prepare the onions and mushrooms and set them aside till needed.
- For the onion, if using frozen, make sure they are defrosted and drained.
- Heat the butter and oil in a large skillet and add the onions to the skillet.
- Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible, without breaking apart.
- Pour in the stock, season to taste, add the herbs, and cover.
- Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated.
- Remove the herbs and set the onions aside.
- For the mushrooms, heat the butter and oil over high heat in a large skillet.
- As soon as the foam begins to subside add the mushrooms and toss and shake the pan for about five minutes.
- As soon as they have browned lightly, remove from heat.
- To Finish the Stew:.
- When the meat is tender, remover the casserole from the oven and empty its contents into a sieve set over a saucepan.
- Wash out the casserole and return the beef and bacon to it (discarding the bits of carrot and onion and herbs which remain in the sieve).
- Distribute the mushrooms and onions over the meat.
- Skim the fat off the sauce and simmer it for a minute or two, skimming off any additional fat which rises to the surface.
- You should be left with about 2 1/2 cups of sauce thick enough to coat a spoon lightly.
- If the sauce is too thick, add a few tablespoons of stock.
- If the sauce is too thin, boil it down to reduce to the right consistency.
- Taste for seasoning.
- Pour the sauce over the meat and vegetables.
- If you are serving immediately, place the covered casserole over medium low heat and simmer 2 to 3 minutes.
- Serve in the casserole or on a warm platter surrounded by noodles, potatoes or rice and garnished with fresh parsley.
- If serving later or the next day, allow the casserole to cool and place cold, covered casserole in the refrigerator.
- 20 minutes prior to serving, place over medium low heat and simmer very slowly for ten minutes, occasionally basting the meat and vegetables with the sauce.
Calories 911, FatContent 54.3, SaturatedFatContent 20.2, CholesterolContent 202.9, SodiumContent 1168.6, CarbohydrateContent 27.1, FiberContent 4.5, SugarContent 11, ProteinContent 56.6
JULIA CHILD’S BEEF BOURGUIGNON RECIPE – TABLESPOON.COM
Provided by: Bev Cooks
Total time: 6 hours 0 minutes
Prep time: 45 minutes
|6 slices bacon, cut into lardons|
|3 1/2 tablespoons extra-virgin olive oil|
|3 pounds stewing beef, cut into 2-inch chunks|
|1 large carrot, sliced|
|1 large white onion, sliced|
|1 pinch coarse salt and freshly ground pepper|
|2 tablespoons Gold Medal™ all-purpose flour|
|3 cups red wine, like a chianti|
|2 1/2 to 3 1/2 cups beef stock|
|1 tablespoon tomato paste|
|2 cloves smashed garlic|
|1/2 teaspoon thyme|
|1 crumbled bay leaf|
|18 to 24 small pearl onions|
|3 1/2 tablespoons butter|
|1 herb bouquet (4 sprigs parsley, 2 sprigs thyme, 1 bay leaf)|
|1 pound fresh white mushrooms, quartered|
- Simmer bacon lardons in 4 cups water for 10 minutes (Lardon is the French culinary term referring to thin strips of bacon, cut approximately 1/4-inch thick). Drain and pat dry.
- Preheat oven to 450°F. In a large Dutch oven, sauté the bacon in 1 tablespoon of oil for about 3 minutes, until it starts to lightly brown. Remove with a slotted spoon and set aside.
- Dry the beef with a few paper towels for better browning. In batches, sear the beef on all sides in the Dutch oven. Set aside with the bacon.
- Back in the pot, add the sliced carrots and onions; sauté in fat until browned, about 3 minutes. If there’s any excess fat, drain it now.
- Add the bacon and beef back to the pot. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Toss. Sprinkle with flour and toss once more. Place in the center of the oven for 4 minutes.
- Remove pot from oven; toss beef and place back in the oven for 4 more minutes. Remove the pot from the oven and reduce the heat to 325°F.
- To the pot, add the wine and stock. The liquid should barely cover the meat and vegetables. Add the tomato paste, garlic and thyme. Bring to a light simmer on the stove, then cover and simmer in the lower part of the oven for 3 to 4 hours, or until the meat is easily pierced.
- In the last hour of cooking, bring 1 1/2 tablespoons butter and 2 teaspoons oil to a medium heat in a sauté pan. Add the pearl onions and toss around in the fat until they’ve browned, 10 minutes. Then stir in 1/2 cup beef stock, a small pinch of salt and pepper and the herb bouquet. Reduce the heat to low and simmer the onions for about 40 minutes, until the liquid has evaporated, and the onions are tender.
- Remove the onions and set aside. Discard the herb bouquet and wipe out the skillet. Add the remaining butter and oil and bring to a medium heat.
- Add the mushrooms and cook for about 5 minutes, shaking the pan to coat with the butter.
- Place a colander over a large pot. Drain the beef stew through the colander and into the pot. Place the pot with the sauce over a medium heat and simmer for about 5 minutes, skimming any fat on top. Pour the beef and vegetables back into the Dutch oven. Add the pearl onions and mushrooms to the pot. Pour the sauce over the beef mix and simmer an additional 3 to 5 minutes.
Calories 970 , CarbohydrateContent 19 g, CholesterolContent 225 mg, FatContent 4 1/2 , FiberContent 3 g, ProteinContent 74 g, SaturatedFatContent 24 g, ServingSize 1 Serving, SodiumContent 1070 mg, SugarContent 7 g, TransFatContent 2 g
BEEF BOURGUIGNON RECIPE – NYT COOKING
Provided by: Melissa Clark
Total time: 2 hours
Yield: 4 to 6 servings
|3 pounds beef chuck or other boneless stewing beef, cut into 2-inch cubes and patted dry|
|2 1/4 teaspoons kosher salt, more to taste|
|1/2 teaspoon freshly ground black pepper|
|5 ounces lardons, pancetta or bacon, diced (about 1 1/4 cups)|
|1 onion, finely chopped|
|1 large carrot, sliced|
|2 garlic cloves, minced|
|1 teaspoon tomato paste|
|2 tablespoons all-purpose flour|
|1 750-milliliter bottle of red wine|
|1 large bay leaf|
|1 large sprig of thyme|
|8 ounces pearl onions, peeled (about 12 to 15 onions)|
|8 ounces cremini mushrooms, halved if large (about 4 cups)|
|1 tablespoon extra-virgin olive oil|
|Chopped flat-leaf parsley, for garnish|
- Season beef with 2 teaspoons salt and 1/2 teaspoon pepper. Set aside for at least 30 minutes at room temperature, or chill in the refrigerator for up to 24 hours.
- In a large Dutch oven or heavy-bottomed pot with a tightfitting lid, cook lardons over medium-low heat until fat is rendered and lardons are browned and crisp, about 10 to 15 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Reserve fat in pot.
- Heat oven to 350 degrees. Raise heat under pot to medium-high and cook until fat is starting to smoke. Lay half the beef cubes in a single layer in the pot, leaving space between pieces. Cook until well browned on all sides, 10 to 15 minutes; transfer pieces to a plate as they brown. Repeat with remaining beef.
- Reduce heat, if necessary, to prevent burning. Stir in onion, carrot and remaining 1/4 teaspoon salt and cook until soft, about 10 minutes, stirring occasionally.
- Stir in garlic and tomato paste, and cook for 1 minute. Stir in flour, cook for 1 minute, then add wine, bay leaf and thyme, scraping up brown bits at bottom of pot. Add browned beef and half the cooked lardons back to pot, cover, and transfer to oven. Let cook until beef is very tender, about 1 1/2 hours, turning meat halfway through.
- Meanwhile, in a large skillet set over high heat, combine pearl onions, mushrooms, 1/4 cup water, the olive oil and a pinch each of salt, pepper and sugar. Bring to a simmer, then cover and reduce heat to medium, cooking for 15 minutes. Uncover, raise heat to high, and cook, tossing frequently, until vegetables are well browned, 5 to 7 minutes.
- To serve, scatter onions and mushrooms and remaining cooked lardons over stew, then top with parsley.
@context http//schema.org, Calories 666, UnsaturatedFatContent 14 grams, CarbohydrateContent 38 grams, FatContent 23 grams, FiberContent 6 grams, ProteinContent 57 grams, SaturatedFatContent 8 grams, SodiumContent 1075 milligrams, SugarContent 15 grams, TransFatContent 1 gram