There are some recipes that are worth the wait and Julia Child's Beef Bourguignon is one of them. When a recipe is this good, there's no need to rush, are we right? Julia Child's Beef Bourguignon. Prep 45 min Total 6 hr 0 min Servings 4. By Bev Cooks. Ingredients 6.

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Use Simple Beef Stock, the recipe for which is posted on this site. Use a wine that you would drink -- not cooking wine. And the better the cut of beef, the better the stew.

As the beef is combined with braised onions and sauteed mushrooms, all that is needed to complete your main course is a bowl of potatoes or noodles and lots of good bread for the sauce.

Cholesterol Sodium Total Carbohydrate Protein Community Pick. Boeuf Bourguignon a La Julia Child. Recipe by Chef Kate. Total Fat Dietary Fiber 4. Drain and dry the lardons and rind and reserve. Put the tablespoon of olive oil in a large 9" - 10" wide, 3" deep fireproof casserole and warm over moderate heat. Saute the lardons for 2 to 3 minutes to brown lightly.

Remove to a side dish with a slotted spoon. Once browned, remove to the side plate with the bacon. Pour off the fat and return the lardons and the beef to the casserole with the carrots and onion. Toss the contents of the casserole with the salt and pepper and sprinkle with the flour. Set the uncovered casserole in the oven for four minutes. Toss the contents of the casserole again and return to the hot oven for 4 more minutes.

Add the wine and enough stock so that the meat is barely covered. Add the tomato paste, garlic and herbs and the bacon rind. Bring to a simmer on the top of the stove. Cover and place in the oven, adjusting the heat so that the liquid simmers very slowly for three to four hours. The meat is done when a fork pierces it easily.

While the meat is cooking, prepare the onions and mushrooms and set them aside till needed. For the onion, if using frozen, make sure they are defrosted and drained.

Heat the butter and oil in a large skillet and add the onions to the skillet. Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible, without breaking apart. Pour in the stock, season to taste, add the herbs, and cover. Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated. Remove the herbs and set the onions aside.

For the mushrooms, heat the butter and oil over high heat in a large skillet. As soon as the foam begins to subside add the mushrooms and toss and shake the pan for about five minutes.

As soon as they have browned lightly, remove from heat. To Finish the Stew: When the meat is tender, remover the casserole from the oven and empty its contents into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it discarding the bits of carrot and onion and herbs which remain in the sieve. Distribute the mushrooms and onions over the meat. Skim the fat off the sauce and simmer it for a minute or two, skimming off any additional fat which rises to the surface.

If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it down to reduce to the right consistency. Taste for seasoning. Pour the sauce over the meat and vegetables. If you are serving immediately, place the covered casserole over medium low heat and simmer 2 to 3 minutes. Serve in the casserole or on a warm platter surrounded by noodles, potatoes or rice and garnished with fresh parsley. If serving later or the next day, allow the casserole to cool and place cold, covered casserole in the refrigerator.

Braised Onions a La Julia Child.


Julia Child’s Beef Bourguignon

My gosh, so delicious! Well worth struggling with the directions. Yes, the directions were difficult but instead of fighting with them I watched a couple videos then it all made sense. One thing, I didn't cook the onions separately, I had turned the oven down to because I wanted to be able to go for a walk and thought the onions would be safe, so when I browned them I threw them in along with the mushrooms. And I didn't blanch the bacon, I just cooked it and drained the excess fat. Omg, I'm sure it will go more smoothly next time, I hope there will be many next times for this recipe.



It was her passion for food which led her on the journey. It was her charm, relatability, and contagious adoration of food which grabbed the attention of adoring fans all around the world. Julia changed the way home cooks thought about food. She made expert culinary techniques accessible to everyone, in a manner which could inspire even the most novice cook to jump in head first. Because Julia understood that we learn best through trial and error. She understood that there is no such thing as a bad cook, only cooks who needed more practice. And she understood that even the most experienced cooks encountered the occasional kitchen disaster.


Boeuf Bourguignon a La Julia Child


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