Boeuf Bourguignon by Julia Child

Category: Meat dishes
Kitchen: french
Boeuf Bourguignon by Julia Child

Ingredients

bacon* 180 g
olive oil (vegetable) 1 tbsp. l
beef (rump or neck) 1.5KG
carrot 1 PC
onion 1 PC
salt 1 tsp
pepper 1/4 tsp
flour 2 tbsp. l
dry red wine 3 cups
beef broth 2-3 cups
tomato paste 1 tbsp. l
garlic 3 tooth
thyme 1/2 tsp
Bay leaf 1 PC
parsley taste
Dark glazed onions:
bow d = 2-3 cm 18-24 pcs
butter 1 1/2 tbsp. l
vegetable oil 1 1/2 tbsp. l
broth (red / white wine, water) 1/2 cup
salt pepper taste
parsley 4 twigs
Bay leaf 1/2 pc
thyme 1/4 tsp
Fried mushrooms in oil:
Champignon 220 g
butter 2 tbsp. l
olive oil 1 tbsp. l
shallot or green onion optional
Cup = 240 ml

Cooking method

  • Boeuf Bourguignon by Julia ChildCut the bacon into strips 0.5 cm wide and 4 cm long. Boil the bacon in 1.5 liters of water. Drain and dry.
  • Boeuf Bourguignon by Julia ChildLightly brown the bacon in oil over medium heat, about 2-3 minutes. Remove with a slotted spoon and transfer to a plate.
  • Boeuf Bourguignon by Julia ChildCut the meat into 5 cm cubes. Pat dry with a paper towel, otherwise it will not brown if it is wet.
  • Boeuf Bourguignon by Julia ChildBrown the meat in hot fat on all sides in several stages. Add to bacon.
  • Boeuf Bourguignon by Julia ChildChop the carrots and onions not too finely.
  • Boeuf Bourguignon by Julia ChildBrown the chopped vegetables in the same fat. Then drain the fat.
  • Boeuf Bourguignon by Julia ChildTransfer the bacon and beef to the roasting pan with the onions and carrots. Season with salt, pepper and shake. Sprinkle with flour and shake again to coat the meat evenly. Place the frypot without a lid in an oven preheated to 230 C for more than 4 minutes. Remove and shake to mix the meat and then place in the oven again for another 4 minutes. Remove the frypot and reduce the temperature to 160 C.
  • Boeuf Bourguignon by Julia ChildPour in wine and add so much broth that the meat is almost covered in liquid. Add tomato paste, garlic, herbs and bring to a boil on the stove. When it boils, cover the roasting pan with a lid and place in the bottom of the oven and cook for 3 hours.
  • Boeuf Bourguignon by Julia ChildPeel the onion. In a saucepan, heat the vegetable oil along with the butter, add the onion and fry over medium heat for 10 minutes, twisting the saucepan to turn the onion.
  • Boeuf Bourguignon by Julia ChildTransfer the onion with the oil to a heatproof dish in one layer. Add a bouquet of garni and place without covering in the upper third of the oven preheated to 180 C for 40-50 minutes. Turn the bulbs a couple of times during this time. Or Pour liquid on the onion, season with salt and pepper, add a bouquet of garni. cover and simmer over low heat for 40-50 minutes, until the liquid has evaporated and the onion is soft but still keeps its shape.
  • Boeuf Bourguignon by Julia ChildWash the mushrooms and dry thoroughly. Leave small mushrooms intact, and large ones cut into slices or into four parts.
  • Boeuf Bourguignon by Julia ChildPlace the saucepan over high heat and heat the butter and olive oil well. Add mushrooms. Shake the saucepan for 4-5 minutes. remove from heat as soon as mushrooms are brown. If desired, chopped shallot or green can be added to the mushrooms. In this case, stir fry for another 2 minutes.
  • Boeuf Bourguignon by Julia ChildOnce the meat is tender, strain the contents of the mold into a small saucepan. Wash the mold and return the meat and bacon to it. put the prepared onions and mushrooms on top. Remove the fat from the sauce and simmer it over low heat for 1-2 minutes, continuing to remove the fat. You should make 2 1/2 cups of sauce. If the sauce is very thin, boil it over high heat; if thick, add a little broth. try for salt and spices. Pour the sauce over the meat and vegetables.

The dish is designed for

6 servings

Cooking program:

stove / oven

Note

* French recipes use fresh, unsalted and non-smoked bacon, lard de poitrine frais.But since it is not always available, smoked bacon is indicated in the recipes. It is always blanched in mild boiling water before use to remove the smoky taste. If this is not done, the whole dish will taste like bacon.

The recipe "Boeuf Bourguignon" is taken from Julia Child's book "French Cooking Lessons" vol. 1, as well as the recipes for "Oignons Glaces a Brun" and "Champignons Sautes au Beurre).

Boiled potatoes are traditionally served with Boeuf bourguignon, but they can be replaced with butter noodles or steamed rice.
Boeuf bourguignon can be fully cooked a day before serving, and its taste only improves when heated.

Yunna
What an interesting meat, a very attractive recipe. I will definitely try. I'm the first to try
Oroma
Yulechka! correct in the recipe at the very end: If the sauce is very thick, boil it over high heat, if liquid add a little broth.
LisaNeAlisa
Oh, yummy unreal! I also cooked her wine cook (rooster in wine), but it’s just a rooster there, not that little with chicken. But also insanely delicious!
julia007
Yunna, Natalia, Thank you! Be sure to try it very tasty!


Added on Monday 21 Nov 2016 12:51 PM

Oroma, Olga, Thanks, fixed.


Added on Monday 21 Nov 2016 12:51 PM

LisaNeAlisa, Anita,
Katya1234
Oroma,
Olga, on the contrary, it is written in the comments, but Julia understood everything correctly and corrected it in her recipe
$ vetLana
julia007, that would be someone invited to visit for such a yummy. Legendary Julia. I love the film "Julie and Julia: Cooking the recipe for happiness."
ang-kay
Yulia, looks very appetizing. I have no doubt it's delicious)
Zhannptica
Yulia, "cover to cover" read your recipe, a wonderful dish !! We respect beef very much, took note
Oroma
Katya1234, Kate! I'm still out of my mind. I quoted the original text. Julia just described herself first, and then corrected everything correctly
julia007
$ vetLana, Svetlana, I also love this film, I've watched it twenty times.



Posted Monday 21 Nov 2016 7:49 PM

ang-kay, Angela, Thank you very much!


Added on Monday 21 Nov 2016 7:51 pm

Zhannptica, Jeanne, Thank you! This is a truly wonderful dish!

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