Julia Child's Beef Bourguignon , simplified
Basic Information
- Servings: 9
- Ready in: 135 minutes
- Preparation time: 30 minutes
- Cooking time: 105 minutes
- Rating: 0.60
- Health score: 27.00
- Weight Watcher points: 26.00
Summary
Julia Child's Beef Bourguignon , simplified might be a good recipe to expand your main course repertoire. One portion of this dish contains approximately 39g of protein, 45g of fat, and a total of 852 calories. For $3.52 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 9. It is brought to you by spoonacular user maplewoodroad. Head to the store and pick up tomato paste, salt and pepper, garlic, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours and 15 minutes. If you like this recipe, you might also like recipes such as Julia Child's Beef Bourguignon, Julia Child's Beef Bourguignon, and Beef Bourguignon, My Birthday with Julia Child and @ManPans Giveaway.
Ingredients
beef chuck shoulder2.5 lbs
kosher salt1 tsp
freshly cracked pepper0.25 tsp
bacon6 oz
vegetable oil1 Tbsp
carrots1.5 c
onions1.5 c
wine like pinot noir2 c
flour2 Tbsp
beef stock2 c
tomato paste2 Tbsp
a couple sprigs1 tsp
bay leaves2
pearl onions10
depending on size10 oz
butter2 Tbsp
garlic2 Tbsp
olive oil9 servings
salt and pepper9 servings
flat leaf parsley4 Tbsp
egg noodles1 lb
Instructions
Step 1
Heat 1 Tbsp of vegetable oil over medium heat.
Step 2
Add the bacon (it should sizzle). Cook for about 5 minutes, stirring occasionally.
Step 3
Remove with a slotted spoon and set aside.
Step 4
Add beef cubes (make sure they sizzle when touching the oil) and brown on all sides, about 5 minutes. Make sure not to overcrowd the pan.
Step 5
Remove with a slotted spoon and set aside.
Step 6
Add carrots and onion (or shallots) and stir for about 3 minutes. Season with 1/2 tsp kosher salt and 1/4 tsp freshly cracked black pepper.
Step 7
Add the cooked bacon and browned beef cubes, add 2 Tbsp flour, give it a really good stir, and cook for 2 minutes.
Step 8
Add 2 cups red wine, 2 cups beef stock, 2 Tbsp tomato paste, thyme, bay leaves, and pearl onions. Bring to a boil. Stir and reduce to a simmer. Now, it’s time to put the lid on.
Step 9
Stir every 15 minutes or so to make sure you’ve got a good simmer going and nothing sticks to the bottom of the pan.
Step 10
After about 1-1/2 hours, it should be ready, or close to it. Now is a good time to taste. Don’t sweat it if it still seems a little strong on the wine taste. It’ll mellow. But make sure it doesn’t need any more kosher salt.
Step 11
Now that the beef bourguignon is almost ready, we’re going to sauté the mushrooms. In a large frying pan over medium heat, melt 2 Tbsp butter until it slightly bubbles and foams.
Step 12
Add minced garlic for just 30 seconds (you want them fragrant but not burned) and add the mushrooms.
Step 13
Stir, add a little olive oil (or more butter) if you think the mushrooms are too dry. Season with a pinch of kosher salt and freshly cracked black pepper. Cook for about 5 minutes.
Step 14
Add the sautéed mushroom-garlic-butter mixture to the Dutch oven and give it one more last stir.
Step 15
Serve over your favorite side dish. In my case, that’s buttered extra-wide egg noodles.
Step 16
Sprinkle with chopped parsley and pour everyone a nice glass of red wine.
Categories
Dish Types: lunch, main course, main dish, dinner