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. recette pique nic 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
LE BOEUF BOURGUIGNON RECETTES RECIPE
Provided by: Ina Garten Bio & Top Recipes
Total time: 1 hours 45 minutes
Prep time: 30 minutes
Cook time: 1 hours 15 minutes
Yield: 6 servings
|1 tablespoon good olive oil|
|8 ounces dry cured center cut applewood smoked bacon, diced|
|2 1/2 pounds chuck beef cut into 1-inch cubes|
|Freshly ground black pepper|
|1 pound carrots, sliced diagonally into 1-inch chunks|
|2 yellow onions, sliced|
|2 teaspoons chopped garlic (2 cloves)|
|1/2 cup Cognac|
|1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir|
|1 can (2 cups) beef broth|
|1 tablespoon tomato paste|
|1 teaspoon fresh thyme leaves (1/2 teaspoon dried)|
|4 tablespoons unsalted butter at room temperature, divided|
|3 tablespoons all-purpose flour|
|1 pound frozen whole onions|
|1 pound fresh mushrooms stems discarded, caps thickly sliced|
|Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove|
|1/2 cup chopped fresh parsley, optional|
- Preheat the oven to 250 degrees F.
- Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
- Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
- Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
- Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
- To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.