On Saturday I decided I wanted to attempt the famous boeuf bourguignon recipe by Julia Child. I'll be honest and say this recipe does not take a short amount of time, but boy is it worth every bit of effort. Plus, I love any excuse to use my big blue Le Creuset pot. The recipe starts by rendering out the fat from bacon. Take the bacon out with a slotted spoon and set aside.
In the bacon fat, brown up some stewing meat. I bought two pounds and did this in batches so the meat would get evenly browned on all sides. Make sure you pat the meat dry with a paper towel. This helps the browning process. After the meat is all browned, add 2 tablespoons of flour to thicken everything up.
Other ingredients include 2 cups of a red wine, 3 cups of beef broth, a chopped onion, two chopped carrots, mushrooms, garlic, tomato paste, thyme, salt and pepper.
Put everything in the pot and bring it to a boil. At this point, put the top on the pot and place in an oven at 325 degrees for 2 1/2 - 3 hours. Every hour or so, I took out the pot and gave it a stir just to make sure it was bubbling away properly.
Hopefully you will find this recipe as delicious as I did!
- 5-8 bacon slices
- 2 pounds of lean stewing beef, cut into cubes
- 1 chopped onion
- 1 chopped carrot
- 8 oz of mushrooms, quartered
- 2 tablespoons of flour
- 2 cups of red wine
- 3 cups of beef broth
- 1 tablespoon of tomato paste
- 2 cloves of garlic, chopped
- 1 teaspoon of thyme
- 18-20 small white onions
So beautiful..!
ReplyDeleteAnyone who likes beef stew will love this dish. The added depth and *pinky extended* fanciness are worth the time. We'll be making this again, when the craving hits.
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