Julia Child’s Boeuf Bourguignon

Mmmmmmmmmmmmmm does not sum up how delicious this dish is.  Ever since I saw the movie Julie & Julia with my best friend and we bought the cookbook featured in the movie I have been dying to make her Boeuf Bourguignon.  I didnt own a cast iron dutch oven and her recipe requires one, so I have never been able to make it.  My mother in law got me a cast iron dutch oven for Christmas, and I knew this would be the first thing I made.  O.M.G. is it the most delicious thing I have ever put in my mouth.  It will however take you ALL DAY to make.  Let’s get started

What you’ll need……white mushrooms, roma tomatoes, garlic, thick sliced bacon, Beef Chuck Steak, Onion, pearl onions, butter, parsley, olive oil, carrots, chicken stock, beef stock, flour, sugar, cheese cloth, kitchen string, bay leaves, dried thyme, salt, pepper, whole all spice berries and 1 bottle of the best pinot noir you can afford.  Do not use cheap cooking wine for this recipe….the better the wine the better end product will be.

Start by making up the herb bouquet.  Cut a good sized square of cheese cloth, and in it put 8 sprigs of parsley, 1 large bay leaf (or 2 small ones), 1 teaspoon of dried thyme, 1 tablespoon of allspice berries and 3 cloves of garlic roughly chopped, and preheat the oven to 350 degrees

Bundle it all up like a sac, and tie the ends good and tight with kitchen string.

Chop 4 romas tomatoes and set aside

Peel and slice 3 good sized carrots

Slice 1 large onion

Trim and cube 4 lbs of Beef Chuck Steak

Cut off the ends and peel 24 pearl onions and quarter 1 and 1/2 pounds of mushrooms

Prepping this stuff beforehand will make your life so much easier when it comes time to start cooking.  Now to the actual cooking.

Fill a pot with cold water

Drop 4 slices of bacon into the water

Bring the pot of water and bacon to a boil and simmer for 7 minutes

Drain the hot water out of the pot, leaving the bacon in the pot

Fill with cold water to stop it from cooking

Transfer to a paper towel covered plate and pat dry

Sautee the bacon in a little of oil to brown

and transfer to a plate once it’s nice and golden…leaving the now rendered fat in the pan

Throw your cubed steak into the pan and season with salt and pepper

Brown the steak on all sides

and transfer the now browned steak to your cast iron dutch oven or covered casserole dish (this one is enameled for easy cleaning) leaving all the drippings in the pan that the steak was browned in

Rough chop your bacon and add it to the pan with the drippings

Add your sliced carrots and onions to the pan and cook until the veggies are soft and the onions are nice and carmalized

Add everything in the pan to the dutch oven

Deglaze the pan with the entire bottle of wine.  Scrapping the bottom and sides to get all that yummy goodness and bring to a simmer

Add the entire contents of the pan into the dutch oven

Along with enough beef stock to cover the meat completely

Add in your tomatoes

Give it a good stir

Toss in your herb bouquet

and sink it into the liquid

Bring the pot to a boil and turn off the heat

Cover with foil

Put the top on and stick it in your already preheated oven for 2 hours.  Now we are going to deal with the pearl onions.

Bring a pot of water to a boil

and melt 2 tablespoons of butter in a pan

Throw the pearl onions into the already boiling water for 3 minutes

Drain

Fill with cold water to stop the cooking and remove onions from pot

Toss the now blanched onions into the pan with the butter

Brown the onions in the butter until they get some nice coloring on them

Pour in enough chicken stock to go up about half way on the onions

Add in a teaspoon of sugar and season with salt and pepper

Cover and simmer for 25 minutes

After the 25 minutes, take the pan off the heat and uncover….the onions should have absorbed most of or all the liquid and set them aside

Once the meat is done cooking, remove the dutch oven from the oven and uncover

Remove the meat and set aside

Dump the rest of the contents of the dutch oven through a colander and into a sauce pan

Smoosh (very technical term) the solids down so you can get out all the liquid that is contained in them…after your done with the solids you can discard them

Turn the heat up on the liquid and bring to a simmer

Transfer the meat back back into the dutch oven

Make a beurre manié which consists of 2 tablespoons melted butter

3 tablespoons all purpose flour

Mix together to form a paste

Your sauce should be simmering now

Remove the sauce from the heat and add in your Beurre manié

and whisk it together off the heat….adding it back to the heat to simmer for a couple of mins while the sauce thickens, whisking the entire time

After the sauce is done add it back into the dutch oven with the meat along with your pearl onions that you have set aside

In a pan melt 1 tablespoon of butter and 1 tablespoon of olive oil

Add in your mushrooms

and brown

Add the mushrooms to the dutch oven

and fold together all the ingredients in the dutch oven

Put back on the heat and bring it to simmer and baste the meat in the sauce for several minutes.  Serve with rice, potatoes or pasta.  We used egg noodles and man oh man was it SOOOOOOOOOOO good.  This recipe is a ton of work, but so worth the end result. I hope you enjoy this delicious meal as much as my family and I did.  This is definitely a winner.

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