beef

Julia Child’s Boeuf Bourguignon

Julia Child's Boeuf Bourguignon

 

ok ladies…

I’m going to tell you a secret…

and here it is…

if you want a man to fall in love with you…

make him Julia Child’s Boeuf Bourguignon.

yep, it’s that simple

works every time…

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Julia Child's Boeuf Bourguignon

Print Recipe

Ingredients

  • 8 oz bacon
  • 3 1/2 tablespoons olive oil
  • 3 pounds lean stewing beef cut into 2-inch cubes
  • 3 carrots sliced
  • 1 onion sliced
  • Salt and pepper
  • 2 tablespoons flour
  • 1 bottle of red wine young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy)
  • 2 1/2 to 3 1/2 cups brown beef stock
  • 1 tablespoon tomato paste
  • 2 cloves mashed garlic
  • 1/2 teaspoon thyme
  • A crumbled bay leaf
  • 18 to 24 white onions small
  • Herb bouquet 4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth
  • 1 pound mushrooms fresh and quartered
  • I also added 1 lb. of potatoes

Instructions

  • Preheat oven to 450 degrees.
  • Slice bacon into this strips and saute in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat until brown and crisp.
  • Remove to a side dish with a slotted spoon.
  • Dry beef in paper towels; it will not brown if it is damp. Toss the beef in the flour. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and saute until nicely browned on all sides. Add it to the bacon on the side.
  • In the same fat, brown the vegetables.
  • Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered.
  • Add the tomato paste, garlic, herbs. Bring to a simmer on top of the stove.
  • Cover casserole and set in lower third of oven. Cook for 4-5 hours. The meat is done when a fork pierces it easily.

 

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