Reviews of Julia Child's Beef Bourguignon

Julia Kid's Beef Bourguignon

• Prep 45 min
• Total six 60 minutes 0 min
• Servings 4

There are some recipes that are worth the wait and Julia Kid'due south Beefiness Bourguignon is 1 of them. You lot tin't and shouldn't blitz savory, seared beef, and fork-tender vegetables, specially when they simmer a rich full-flavored sauce. When a recipe is this good, in that location'due south no demand to rush, are nosotros correct? Don't exist surprised when this time-honored dish wows your whole crew. In that location's a reason this beef bourguignon is a culinary cult-classic, and they'll meet and gustation why.

by: Bev Cooks

Updated Sep 24, 2019

Ingredients

• 6 slices salary, cut into lardons
• 3 one/2 tablespoons extra-virgin olive oil
• three pounds stewing beef, cut into 2-inch chunks
• 1 big carrot, sliced
• 1 large white onion, sliced
• 1 pinch coarse salt and freshly ground pepper
• two tablespoons Gilded Medal™ all-purpose flour
• 3 cups cherry wine, similar a chianti
• ii i/ii to 3 1/ii cups beef stock
• 1 tablespoon tomato plant paste
• 2 cloves smashed garlic
• 1/two teaspoon thyme
• i crumbled bay foliage
• xviii to 24 pocket-sized pearl onions
• 3 1/2 tablespoons butter
• one herb boutonniere (4 sprigs parsley, two sprigs thyme, 1 bay leaf)
• 1 pound fresh white mushrooms, quartered

Steps

• 1

  Simmer bacon lardons in 4 cups water for x minutes (Lardon is the French culinary term referring to thin strips of bacon, cutting approximately 1/four-inch thick). Drain and pat dry.

  

• 2

  Preheat oven to 450°F. In a large Dutch oven, sauté the bacon in ane tablespoon of oil for about 3 minutes, until it starts to lightly chocolate-brown. Remove with a slotted spoon and set bated.

  

• three

  Dry out the beef with a few paper towels for meliorate browning. In batches, sear the beef on all sides in the Dutch oven. Fix aside with the bacon.

  

• 4

  Back in the pot, add together the sliced carrots and onions; sauté in fat until browned, nearly three minutes. If there'south any excess fat, bleed it now.

  

• 5

  Add the bacon and beef back to the pot. Flavor with 1/two teaspoon coarse table salt and i/4 teaspoon footing pepper. Toss. Sprinkle with flour and toss once more. Identify in the heart of the oven for four minutes.

  

• vi

  Remove pot from oven; toss beef and place back in the oven for 4 more minutes. Remove the pot from the oven and reduce the heat to 325°F.

• 7

  To the pot, add together the wine and stock. The liquid should barely cover the meat and vegetables. Add the tomato paste, garlic and thyme. Bring to a light simmer on the stove, then cover and simmer in the lower function of the oven for 3 to four hours, or until the meat is easily pierced.

• 8

  In the concluding hour of cooking, bring one 1/2 tablespoons butter and 2 teaspoons oil to a medium heat in a sauté pan. Add the pearl onions and toss effectually in the fat until they've browned, 10 minutes. And so stir in i/2 cup beef stock, a minor pinch of salt and pepper and the herb bouquet. Reduce the heat to low and simmer the onions for about forty minutes, until the liquid has evaporated, and the onions are tender.

  

• 9

  Remove the onions and prepare aside. Discard the herb bouquet and wipe out the skillet. Add the remaining butter and oil and bring to a medium heat.

• 10

  Add the mushrooms and cook for about v minutes, shaking the pan to coat with the butter.

  

• 11

  Identify a colander over a big pot. Drain the beefiness stew through the colander and into the pot. Identify the pot with the sauce over a medium oestrus and simmer for nearly five minutes, skimming any fat on height. Pour the beefiness and vegetables back into the Dutch oven. Add the pearl onions and mushrooms to the pot. Pour the sauce over the beef mix and simmer an additional 3 to 5 minutes.

  

Adept Tips

• tip ane

  No need to intermission the banking concern with lean, pricey meat. The lower oestrus and slower cook time will break down tougher cuts of beef resulting in fork-tender meat.

• tip ii

  Don't skip out on searing the beef before adding it to the stew. This pace is crucial to the rich, deep beef flavour you lot crave.

• tip 3

  Don't rush this already quick-cooking beef bourguignon recipe. If the meat isn't given enough time to simmer, your beefiness could turn out tough and chewy.

• tip 4

  Salvage the remaining lycopersicon esculentum paste by scooping it in tablespoon increments on a parchment newspaper-lined cookie canvass and freezing. Once frozen, toss them in a resealable food-storage plastic freezer pocketbook in the freezer; use within three months.

• tip five

  Beef bourguignon is all-time served on a bed of carb-heavy starches, such equally potatoes, rice or noodles. Garnish with parsley if desired.

Nutrition Information

970 Calories, 62g Full Fatty, 74g Protein, 19g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories

970

Calories from Fat

560

Total Fat

62g

96%

Saturated Fat

24g

118%

Trans Fat

2g

Cholesterol

225mg

75%

Sodium

1070mg

44%

Potassium

1590mg

45%

Full Saccharide

19g

vi%

Dietary Fiber

3g

xiii%

Sugars

7g

Protein

74g

Vitamin A

70%

lxx%

Vitamin C

10%

ten%

Calcium

ten%

10%

Iron

30%

30%

Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fatty Milk; 0 Milk; 2 1/2 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 1/ii High-Fat Meat; 4 1/2 Fat;

*Per centum Daily Values are based on a 2,000 calorie diet.

More About This Recipe

• If you've always wanted to make Julia Kid'due south beef bourguignon merely never had the guts, then we're here to help. You've read the volume and watched the film, and then the only thing that's left is to master her classic dish. In all honesty, this volition take some time, but in the end, it will exist unbelievably worth it. However, if you lot are looking for a shortcut, check out our Ready-in-forty Beefiness Bourguignon for Two.

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Source: https://www.tablespoon.com/recipes/julia-childs-beef-bourguignon/cdda3ccc-3623-4363-8095-aaca1a3f8313

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