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Beef Bourguignon 

2/24/2017

23 Comments

 
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Now everyone, in a very thick French accent say "Boeuf Bourguignon". This last Christmas I received a gift that I have been wanting for awhile, and that is Julia Child's "The Art of French Cooking". I watched Julia Child when I was a child and one of my favorite movies is actually "Julie and Julia". I just think it was a super cute movie based on a real people and hello... it is about food!

When I opened the wrapping paper to my thick book, I immediately knew I needed to try my hand at the famous peasant dish. I call it a peasant dish because that is what it originated as way way way back in time. It hails from the Burgundy region in France. This dish is traditionally cooked in red wine, it was to help tenderize tough cuts of meat, hence the peasant dish name because the tough cuts was all they could afford. 

Over time this dish has been elevated and embraced in the finest French restaurants. It has become a well know dish, people often rave and rant about the complexities of flavour.  There are quite a few layers to this dish that just makes it so much different then your average "stew". This is considered a stew but it is not your everyday average stew, it's just that much better. 

When I sought out to make this dish I bought all the ingredients needed, then the day of I started pulling everything out of the fridge and realized the bacon I bought I forgot and used for BLT's. So sheer panic I searched in my freezer and thankfully found prosciutto, which I thought to myself why not! It is a cured meat like bacon, has plenty of fat on it, it just is thinner then bacon. Well I didn't really notice a difference, it tasted amazing and I actually really liked the little bits of prosciutto in it. I will have to make it with actual bacon the next time to compare the difference.
 
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I will warn you there are quite a few steps but it is so worth it in the end. I decided to serve mine with mashed potatoes and Yorkshire puddings, traditionally it is served with boiled potatoes. It can be served with buttered noodles, rice, or even peas. I actually loved it with the potatoes and Yorkshires, but any excuse to eat those golden delicious things I will take. 
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Ingredients:

6 ounces of bacon, or in my case prosciutto 
1 tablespoon of extra virgin olive oil
3 pounds of lean stewing beef, cut into 2 inch cubes
1 large carrot, peeled and sliced into chunks
1 medium onion, peeled and diced 
1 teaspoon of salt
1/4 teaspoon of ground black pepper
2 tablespoons of flour
3 cups of red wine, full bodied young, or dealcoholized red wine
2 to 3 cups of beef stock
1 tablespoon of tomato paste 
2 cloves of garlic minced
1/2 teaspoon of thyme
1 bay leaf crumbled

1 batch of brown braised onions (recipe follows)
1 batch of sauteed mushrooms (recipe follows)

Directions: 

Preheat oven to 450F.

Cut bacon up into smaller pieces, about 1 inch thick. In a non stick enamel casserole dish, or dutch oven, saute bacon in the olive oil over a medium heat for 2 to 3 minutes. You want the bacon to brown lightly. With a slotted spoon remove the bacon and set aside. 

Reheat the fat until it is almost smoking. Take beef chunks and pat dry so that there is no moisture on the outside. If the meat is damp it will not brown up nicely in the pan. Take the beef and place it in the pan, it will be crazy hot and you might need to cook it in batches. Cook each piece on all sides until it has a nice brown sear, it will take about 30 to 60 seconds on each side. Place the beef off to the side with the bacon pieces.

In the same fat saute the carrots and onions, cook them until they are slightly browned. Pour out the sauteing fat.

Return the beef and bacon, toss with the salt and pepper. Sprinkle on the flour and toss all the pieces around so they have an even coat of flour on them. With the oven rack on the middle setting place the casserole dish in the oven and cook for 4 minutes. Remove from the oven and toss the meat around and then place it back in to the oven for another 4 minutes. Remove from the oven and turn the oven down to 325F.

Stir in the wine and enough beef stock to barely cover the beef. Add the tomato paste and spices. Bring to a simmer on top of the stove. Once simmering cover with the lid and place in the oven. Make sure the oven rack is now on the third level of the oven this will help moderate heat.

Cook for 2 1/2 to 3 hours and once you can pierce the beef with a fork and it is super tender and the sauce has thickened it is ready to eat.

While the beef is cooking:

Prepare the mushrooms and onions.

Onions:

18 to 24 peeled white pearl onions
1 1/2 tablespoons of butter
1 1/2 tablespoons of olive oil
1/2 cup of beef stock
salt and pepper
a herb bouquet of parsley sprigs, bay leaf, and 1/2 teaspoon of thyme tied in a small cheese cloth.

In a non stick skillet add butter and oil on a medium heat. When bubbling add the onions and saute over medium heat for about 10 minutes. Move the onions around so they brown evenly and be careful not to break the skin. 

Add the rest of the ingredients and cover with a lid and turn the heat down to a simmer. Cook for 40 to 50 minutes or until the onions are tender but retain their shape and the liquid has evaporated. Add them to the stew.

Mushrooms:

1/2 pound of small button mushrooms, washed and dried
1 tablespoon of olive oil
2 tablespoons of butter

In a large non stick skillet heat up butter and oil on a high heat, it will bubble and as soon ad the foam subsides it is ready to add the mushrooms. Toss in the mushrooms and coat with the butter and oil. Toss and shake the pan and cook for 4 to 5 minutes. The mushrooms will be done when they begin to brown. Remove and add to the stew.

To finish the stew:

Toss all the ingredients together and serve in bowls with the vegetable of your choice. 

This stew can be made the night before and reheated, it tastes amazing the next day as well.

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Happy cooking, I hope you will enjoy it as much as we did!

Bon Appètit! 
Yum
23 Comments
Karen Ahmed link
2/24/2017 10:27:23 am

Looks absolutely delicious!

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Mardi (eat. live. travel. write.) link
2/24/2017 02:52:20 pm

Definitely one of my favourite French recipes too! Lots of steps but worth it!

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Colleen Milne link
2/24/2017 04:54:43 pm

No cook's bookshelf is complete without this iconic one, is it? This looks incredibly delicious and I know my husband would be extremely happy if I made it. :-)

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Prairie Winds Life
2/8/2018 09:38:38 am

I had just gotten the books this last year, always wanted them, my mom found brand new copies at a second hand shop!

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Charlotte link
2/24/2017 05:00:51 pm

I love when I have the time to put into recipes that require a little more thought and attention. This one looks especially yummy!

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Prairie Winds Life
2/8/2018 09:39:17 am

I find the ones that take the most time and love, taste that much better :)

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Kim
3/17/2018 09:37:46 am

This is the first recipe I ever made from my copy of Mastering the art of French cooking. It is just divine--I make it as soon as fall hits each year. I've also made Coq au vin many times for family and for company, so very delicious. I love the cookbook--just read the section on roasting a chicken--she tells you that when the bird is making a certain noise you know to turn it. She was amazing.

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Prairie Winds Life
10/24/2018 08:02:52 pm

I sat down and just read through the whole cookbook when I got it. I love reading cookbooks, not just skimming through to find a recipe. I have many more things I want to make from it!

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Tina
10/14/2018 07:39:06 pm

I’ve never cooked with red wine, so what is a good one to use for this recipe.

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Prairie Winds Life
10/24/2018 08:04:58 pm

I honestly just use the cheapest I can find. I don't drink wine or alcohol so I just grab whatever. When you cook with wine or any alcohol the alcohol cooks off within the first few minutes and then whats left is the flavour of the wine.

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D
12/24/2018 08:13:35 am

Julia Child’s recipe says to strain the “sauce” and discard carrots and vegetables it was cooked with. She would never serve carrots in this dish. Only the onions and mushrooms.

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Prairie Winds Life
12/24/2018 08:27:37 am

I mentioned in the post that I made a few adjustments. I used prosciutto instead of bacon. With any recipe we are allowed to add and remove things however we like, especially with ingredients like that. I am not Julia Child, and I like carrots, so I left them in 😊 if you want to follow her recipe 100% then buy her book, this was just my experience making the famous dish.

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Morgan
5/6/2020 10:41:55 am

I was happy to see that you stood up for yourself here. Thank you for sharing this recipe.

Michelle
12/26/2018 08:45:48 am

I made this for Christmas Day dinner and it was amazing! Thank you for posting such detailed instructions. I can’t wait to make this again.

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Patricia Perry
5/11/2019 02:48:40 pm

My first attempt is in the oven now, but I had to use Gluten free flour.....more later!

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Susan Stoor
10/10/2019 04:22:49 pm

I am wondering if the onions & mushrooms are added in for serving, that’s what I assume, or do they get added to the beef during cooking?
Making now, would appreciate a reply

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Prairie Winds Life
10/10/2019 05:13:25 pm

You add the mushrooms and onions at the end with the cooked beef. Enjoy amd I hope it turns out!

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I just tried this. It had so many steps so you really have to do hour homework and be willing to change it up if you don't have a good oven pot. Does it think an as it cooks?
2/13/2020 02:15:00 pm

Can't wait to see the finished result!

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Barb Kennedy
4/3/2020 08:48:47 am

Great recipe especially because it takes time and these days with this virus all we have is time

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Richard Heath link
4/15/2020 05:43:07 pm

I’ve made this recipe out of the cookbook true to Julia. I have to say if was fabulous. Served it with steamed baby red potatoes with parley and butter.
I started watching Julia Child as a teen. She inspired me to become a professional chef for about 20 years. I made a good living doing what I loved but certainly she was my muse.

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Chantal Hamel
6/15/2020 01:39:58 pm

How much meat do I need for 10 people. I made this recipe years ago and it was great. Just not sure how much to buy.

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Kim
1/20/2022 03:10:31 pm

Wondering about how many servings you think this is? I’m just wondering if I should halve it for 3 people, or it won’t be that much left over that I don’t need to?

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Prairie Winds Life
1/20/2022 03:33:56 pm

I would have it for three people, unless it is three full grown adults and then it would be enough with maybe a bit leftover! It is really good the next day as well.

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