Julia Child’s Beef Bourguignon From the Kitchen of Julia Child 6 oz piece of chunk bacon 3 1⁄2 Tbsp olive oil 3 lbs. lean stewing beef, cut into 2” cubes 1 carrot, sliced 1 onion, sliced Salt and pepper 2 Tbsp flour 3 cups red wine, young and full bodied (like Beaujolais, Cotes du Rhone or Burgundy) 2 1⁄2 to 3 1⁄2 cups brown beef stock 1 Tbsp tomato paste 2 cloves mashed garlic 1⁄2 tsp thyme A crumbled bay leaf 18 – 24 white onions, small 3 1⁄2 Tbsp butter Herb bouquet ( 4 parsley sprigs, 1⁄2 bay leaf, 1⁄4 tsp thyme, tied in cheesecloth) 1 lb mushrooms, fresh and quartered Remove bacon rind and cut into lardons (sticks 1⁄4“ thick and 1 1⁄2” long). Simmer rind and lardons for 10 minutes in 1 1⁄2 quarts water. Drain and dry. Preheat oven to 450°. Saute lardons in 1 Tbsp of the olive oil in a flameproof casserole over moderate heat for 2 – 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons. In the same fat, brown the sliced vegetables. Pour out the excess fat. Return the beef and bacon to the casserole and toss with 1⁄2 tsp salt and 1⁄4 tsp pepper. Sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat again and return to oven for 4 minutes (this browns the flour and covers the meat with a light crust). Remove casserole and turn oven down to 325o. Stir in wine and 2 to 3 cups of stock, just enough so that the meat is barely covered. Add the tomato pasted, garlic, herbs, and bacon rind. Bring to a simmer on top of the stove. Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily. While the beef is cooking, prepare the onions and mushrooms. Heat 1 1⁄2 Tbsp butter with 11⁄2 Tbsp of the oil until bubbling in a skillet. Add onions and sauté over moderate heat for about 10 minutes, rolling them so the will brown as evenly as possible. Be careful not to break their skins as you cannot expect them to brown uniformly. Add 1⁄2 cup of the stock, salt and pepper to taste and the herb bouquet. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape and the liquid has evaporated. Remove herb bouquet and set onions aside. Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see the butter has begun to subside, indicating it is hot enough, add mushrooms. Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat. When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and lardons to it. Distribute cooked mushrooms and onions on top. Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming off additional fat as it rises. You should have about 2 1⁄2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning. Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.
Posted on: Wed, 17 Jul 2013 10:24:27 +0000
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