Boeuf Bourguignon #SundaySupper #CookForJulia

      I have always been intimidated by Boeuf Bourguignon .  I’ve seen it served in many restaurants and have had it myself on several occasions.  Any time I see it I think of Julia Child and of her version of this dish.  It looks amazing but I’ve always heard it was very time consuming.

      When I found out the theme for this week's #SundaySupper is celebrating Julia Child's 100th Birthday I immediately knew that I had to tackle the Boeuf Bourguignon.  PBS Food is also celebrating Julia Child's 100th birthday and you can follow along with their hashtag #CookforJulia.

     I couldn't wait to get started and as I began cooking the movie Julie and Julia kept running through my head.  My mom and I went to see it in the theater a few years back and really enjoyed it.  Making the Boeuf Bourguignon proved to be time consuming but not difficult.  The scent while it was in the oven was scrumptious. I could smell the red wine, beef, and vegetables melding together.  I wasn’t sure how more then 2 cups of red wine were going to turn into a sauce of sorts but did it ever!

       I made egg noodles to put underneath the Bourguignon .  The dish was rich and flavorful.  The vegetables and beef really soaked up the flavors which made them tender and juicy.  I was surprised by how good this dish was.  My husband loved it and made me promised to make it again soon.

      I'll leave you with one of my favorite quotes from Julia Child and one that had a lot of impact on me.   “This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!”-Julia Child, My Life in France.

Boeuf Bourguignon (adapted from Mastering the Art of French Cooking by Julia Child)

6 oz. bacon

3 lb. lean stew meat, cut into 1 inch cubes

Salt and ground black pepper

1 T. olive oil

1 large onion, chopped

2 carrots, chopped

1 celery stalk, chopped

2 T. flour

2 1/2 c. Cabernet or other dry, red wine

2 1/2 c. beef stock

1 T. tomato paste

3 garlic cloves

1 bay leaf

1/2 t. thyme

3 T. butter

1 pound mushrooms, sliced

10 oz. pearl onions

3 T. parsley, chopped

1.  Preheat the oven to 450 degrees.

2.  Cut the bacon into 1 inch pieces.  In a heavy bottom Dutch oven over medium heat sauté the bacon until it is light brown.  Remove from heat and drain on a paper towel. 

3.  Pat the beef dry with paper towels.  Season with salt and pepper. 

4.  Heat up the bacon fat in the same Dutch oven until it is almost smoking.  Add the beef in batches and sauté until it is browned on all sides.  Remove from heat and place the browned beef in a side dish.  Repeat with remaining beef.

5.  Into the same pot add the olive oil, onion, carrots, and celery.  Sauté for 5-6 minutes or until the onions start to brown. 

6.  Return the beef and bacon to the Dutch oven.  Sprinkle with the flour and toss to coat.  Place the pot in the oven for 5 minutes.  Remove from oven, toss the meat, and return to the oven for an additional 5 minutes.  (This will brown the meat.)

7.  Remove the pot from the oven and reduce oven heat to 325 degrees. 

8. Stir in the wine and beef stock.  Add the tomato paste, garlic, thyme, and bay leaf.  Bring to a simmer on top of the stove.  Cover with the lid and place in the oven for 2 ½ - 3 hours.

9. Meanwhile, 20 minutes before removing the pot from the oven heat butter in medium skillet over medium heat.  Add in the mushrooms and sauté for 7-8 minutes.  Remove to a bowl.  Add the pearl onions to the pan and cook for 5 minutes.  Add ½ c. water and bring to a boil.  Continue cooking for 5 minutes.  Place in bowl with mushrooms.

10. Remove the Dutch oven from the oven once the meat is tender.  Add in the mushrooms, onions, and half of the parsley.  Season with salt and pepper.

11. Cover the pot and cook over medium high for 5 minutes, basting the meat and vegetables with the sauce several times.

12. Remove from heat and serve over noodle.  Sprinkle with remaining parsley.

To see more recipes from Julia Child visit the blogs below!

#CookForJulia Breakfast
Râpée Morvandelle by Cindy’s Recipes and Writings 
Croissants by Cookistry 
Cheese and Bacon Quiche by Tora’s Real Food

#CookForJulia Lunch
Tuna Salad Nicoise by Magnolia Days 
Blood Orange, Walnut, and Rocket Salad by Granny’s Down Home Southern Cooking 
Croque Monsieur by Webicurean
Spinach and Cream Cheese Pancakes by Happy Baking Days 
Julia’s Chicken Salad by My Trials in the Kitchen 
Pissaladière Niçoise (Onion Tart with Anchovies and Black Olives) by The Wimpy Vegetarian
Provencal Tomato Quiche by Are you hungry?
Quiche Lorraine  Spoon and Saucer 

#CookForJulia Dinner
Bouillabaisse by The Girl in the Little Red Kitchen 
Boeuf Bourguignon by Chelsea’s Culinary Indulgence
Orecchiette Con Broccoli Di Rape and Sausages by Doggie at the Dinner Table 
Boeuf Bourguignon by Hezzi D’s Books and Cooks
Veal Stew with Onions and Mushrooms with Baked Cucumbers and Boiled Potatoes (Blanquette de veau a l’ancienne with concombres au buerre) by Kimchi Mom
Salmon en Papillote by Girlichef
Poached salmon with cucumber sauce by Katherine Martinelli

Lobster Souffle and Deviled Chicken- Crispy Bits & Burnt Ends 
Roasted Chicken with Julia’s Mustard Marinade by The Meltaways
Wild Mushroom and Herb Stuffed Chicken- Mama Mommy Mom
Puree of White Beans with Garlic and Herbs (Brandade á la Soissonaise) Avocado Pesto
Poulet au Porto by Family Foodie 

#CookForJulia Sides
Hollondaise over Blanched Asparagus by The Little Ferraro Kitchen
Scalloped Potatoes with Milk, Cheese, and Garlic (Gratin Dauphinois) by Home Cooking Memories 
Ratatouille by Basic N Delicious 
French-style country pate by There and Back Again
White Bean Dip with Homemade Tortilla Chips Momma’s Meals
Oeufs à la Diable by What Smells So Good?
Soubise by The Weekend Gourmet
Ratatouille by Cupcakes and Kale Chips

#CookForJulia Desserts
Cream Cheese and Lemon Flan by Juanita’s Cocina
Strawberry Sherbert in Cooky Cups by Cravings of a Lunatic
Creme Brulee by Wine Everyday
Mousseline Au Chocolat by Small Wallet Big Appetite
Peach Tarte Tatin by That Skinny Chick Can Bake
Cinnamon Toast Flan by Vintage Kitchen Notes
Dark Chocolate Crepes by Family Spice
Crepes Fines Sucrees by Mangoes and Chutney
Pommes Rosemarie:Apples Rosie  The Daily Dish Recipes
Espresso Soufflé by Chocolate Moosey
Best Ever Brownies by In the Kitchen with Audrey
Orange-Almond Jelly Roll Cake by Mrs. Mama Hen
Orange Spongecake Cupcakes by Mama’s Blissful Bites
Orange Mousse with Greek Yogurt by Sue’s Nutrition Buzz
Wine Pairings: Relishing Food and Wine; Thanks to Julia Child! by ENOFYLZ

The fun starts every week at 3:00pm ET by showcasing fabulous recipes. At 7:00 pm ET, we will start our live chat.  Join us on twitter by using hashtag #Sundaysupper or using Tweetchat.  We love to feature your recipes on our #sundaysupper pinterest board and share them with all of our followers. See you there!

This post linked to:
Not Baaad Sundays, Sundae Scoop Sundays, Think Pink Sundays,  Scrumptious Sundays, Cast Party Wednesdays,