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. This week I’m 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.
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.
Looks yummy! I saw that movie, Julie and Julia and loved it. I couldn’t believe, though, how Julia refused to meet Julie. I thought that was sad. I would love to get better at cooking “harder” things – maybe when the kids get bigger…
I am a huge lover of Bouef Bourgignone, ever since travelling through the South of France and having a big pot of this prepared by a “bon maman”. It’s peasant food, believe it or not, not elegant at all, but ever so good!
This week I’m 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.
Bacon! It makes everything better. This is definitely one of the dishes that comes to mind when I think of Julia. 🙂
Jamie @ http://www.mamamommymom.com
I love that you put the boeuf bourguignon over egg noodles. This will make a great family dinner, and I’ll just make a meatless version for me 🙂
This looks like a great recipe. It is not something I have made before. Thank you for sharing.
Looks like an amazing dinner! Nice job. 🙂
I think this is my fave Julia recipe. I used it many times and it always turns out great. Yours look perfect. Great SS recipe.
Looks yummy! I saw that movie, Julie and Julia and loved it. I couldn’t believe, though, how Julia refused to meet Julie. I thought that was sad. I would love to get better at cooking “harder” things – maybe when the kids get bigger…
I think I can smell it through the screen. Looks delicious!
Classic dish! Need some now! Thanks for sharing!
I adore a good beef stew of any kind, and with Julia you know its gonna be good! Want to send me some??
Absolutely gorgeous and now on my must try list. I love that you shared this during #sundaysupper and love your inspiration. Thank you!
My family loves beef bourguignon! It really is a classy and delicious beef stew!
I love Bouef Bourgignon. I am so glad you shared!
I want to reach through the screen and snatch a pearl onion!
Sounds well worth the time, Hezzi! Maybe I’ll put it on to cook and watch Julie and Julia for starters!
This looks great! I am definitely going to try it! Thanks for sharing! Found you on Scrumptious Sunday.
I am a huge lover of Bouef Bourgignone, ever since travelling through the South of France and having a big pot of this prepared by a “bon maman”. It’s peasant food, believe it or not, not elegant at all, but ever so good!