Julia Child’s Boeuf Bourguignon for #SundaySupper

by 68 Comments

 

I mentioned in a previous post, that I would be compiling my 2013 Culinary Bucket List. .  well, without further ado, here it is.  Realistically, I’d like to challenge myself once a month so my bucket list has 13 recipes (Will make 2 from this list in ONE month; will not necessarily be cooked in this order) since I feel like I might have too many dessert type recipes here:

 

  1.  Julia Child’s Boeuf Bourguignon (Complete!)
  2.  Emeril’s Cajun Jambalaya (because I have never tried a recipe yet from Emeril and I must!)
  3.  Dorie Greenspan’s Orange Almond Tart
  4.  Homemade Ravioli (my friend Jen gave me pasta maker. Need to put it to good use!)
  5.  Tiramisu
  6.  Aida Mollenkamp’s Almond Brioche Sticky Buns
  7.  Braised Short Ribs
  8.  French Onion Soup (because my Hubby loves this)
  9.  Homemade Gnocchi
  10.  Chocolate Soufflé
  11.  Dorie Greenspan’s Chard-Stuffed Pork Roast
  12.  Chocolate Lava Cake or Chocolate Mousse Cake
  13.  French Macarons (This one is last on purpose! I am scared to try this one!)

If I get my hands on a blowtorch, I’ll also attempt Crème Brûlée. .  and if I get up the nerve, I will also try to make my own puff pastry dough from scratch!

 

Please let me know what you think of my list and if you have one, I’d love to hear what you’re doing!

 

This week’s Sunday Supper is all about trying something new, something that’s been on your culinary bucket list but you have yet to tackle.  From the moment I watched Julie and Julia, I’ve wanted to make Julia Child’s Boeuf Bourguignon. This movie came out in 2009!  I can’t believe it took me this long to get my bootie in gear. Now that I have made this, and have tasted this freaking delicious dish, I can say in agreement with Julia’s spirit: This IS “certainly one of the most delicious beef dishes concocted by man.” Word up, Julia. Damn, this is good.

 

My only question: Why does Julia not include celery in her recipe? Does anyone know?  I mean, mirepoix . .  right? So, I added diced celery just because.

 

I hope you enjoy!

 

Print Recipe

Julia Child's Boeuf Bourguignon

Prep Time30 mins
Cook Time4 hrs
Total Time4 hrs 30 mins
Course: Main
Cuisine: French
Servings: 6
Author: Hip Foodie Mom channeling Julia Child

Ingredients

  • 6 ounces bacon
  • 1 Tablespoon olive oil
  • 3 pounds lean stewing beef cut into 2-inch cubes
  • 1-2 sliced carrots
  • 2-3 diced celery stalks
  • 1 sliced onion
  • 1 tsp. salt + more to taste
  • 1/4 tsp. pepper
  • 2 Tbsp. flour
  • 3 cups full-bodied young red wine , such as a Chianti
  • 2 to 3 cups brown beef stock or canned beef bouillon
  • 1 Tablespoon tomato paste
  • 2 cloves mashed garlic
  • 1/2 teaspoon fresh thyme
  • Bay leaf

Brown-Braised Onions:

  • 18-24 small white pearl onions peeled
  • 1 1/2 tablespoons butter
  • 1 1/2 tablespoons olive oil
  • 1/2 cup beef stock
  • 2-3 large thyme sprigs
  • 1 bay leaf

Mushrooms Sauteed in Butter:

  • 1 pound Cremini mushrooms washed, well dried, and sliced
  • 1 teaspoon fresh thyme leaves
  • 2-3 tablespoons butter
  • 1 tablespoon olive oil

Instructions

  • Cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 inches long). Simmer the bacon for about 10 minutes in 1 1/2 quarts of water. Drain and dry.
  • Preheat the oven to 450 degrees. In a large Dutch oven, saute the bacon in the olive oil over medium heat for about 2-3 minutes, until slightly browned. Using a slotted spoon or tongs, remove the bacon to a side dish. Reheat the Dutch oven until fat is almost smoking before you sauté the beef.
  • Dry the stewing beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Set it aside with the bacon.
  • In the same fat, brown the sliced vegetables and season with salt and pepper. Pour out the sautéing fat if necessary. Once the vegetables are browned, return the beef and bacon to the pan. Sprinkle the flour over the beef and toss to coat. Set the Dutch oven, uncovered in the middle position of the oven for 4 minutes. Toss the meat and return to the oven for another 4 minutes. This is what helps the meat to get a nice brown crust. Remove the Dutch oven and place on the stove. Turn the oven down to 325 degrees.
  • Stir in the wine and add enough beef stock so that the meat is barely covered. Add the tomato paste, garlic, thyme, and bay leaf. Bring to a simmer on the stove. Cover the Dutch oven and place in the lower third of the oven. Regulate heat so the liquid simmers very slowly for about 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.
  • While the beef is cooking, prepare the onions and mushrooms.

Brown-Braised Onions:

  • Place butter and olive oil in a heavy skillet over medium-high heat. When the butter and oil is bubbling, add the onions and saute about 10 minutes, rolling over the onions so that they will brown. Be careful not to break their skins.
  • Pour in the beef stock, season to taste, and add the thyme and bay leaf. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. Remove the herbs. Set aside until the beef is finished cooking.

Mushrooms Sauteed in Butter:

  • Place butter and olive oil in a heavy skillet over high heat. When the butter and oil is bubbling, add the mushrooms and thyme. Cook the mushrooms for about 4-5 minutes. In the words of Julia, do not crowd the mushrooms. As soon as they are browned lightly, remove from the heat. Set aside until the beef is finished cooking.

Directions Continued:

  • When the meat is tender, pour the contents of the Dutch oven into a sieve set over a saucepan. Return the beef, bacon, and vegetables to the Dutch oven. Cover the contents of the Dutch oven with the brown-braised onions and mushrooms.
  • Skim fat off the liquids in the saucepan. Simmer the sauce for a minute of two, skimming off additional fat as it rises if necessary. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If the sauce is too thin, boil it down rapidly. If too thick, mix in a few tablespoons of beef stock. Season the sauce to taste. Pour the sauce into the Dutch oven, over the meat, bacon and vegetables.

For immediate serving: Cover the Dutch oven with lid and simmer for about 2-3 minutes, basting the meat and vegetables with the sauce several times. Serve the Boeuf Bourguignon on a platter with Pappardelle pasta, potatoes or crusty bread on the side.

    For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to a simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.

       

      Recipe from Mastering the Art of French Cooking, here and here (for the Mushrooms and Brown-Braised Onions recipes).

       

       

       

       

       

      This Week’s Sunday Supper Recipes

       

      You must check out everyone else’s Bucket List dishes and recipes. .  this week’s Sunday Supper is an outstanding one and will not disappoint!

       

      Sunday Supper Specialty Breads

      Main Dishes

      Desserts and Snacks

      Join the #SundaySupper conversation on Twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Don’t forget to also check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

       

       

       

       

       

       

      You might also like...