Julia Child’s Beef/Boeuf Bourguignon

Julia Child’s Beef/Boeuf  Bourguignon

I saw Julie and Julia the first day it came out. I don’t think, I was the only person that was then intrigued to make Beef Bourguignon and see what all the fuss is about. I made this recently, on a cold snowy night. This is the perfect dish for this kind of evening. While making it I did not understand why there was all this fear in making the Beef Bourguignon. I think the fear comes from the fact that there are multiple steps and it takes a long time to cook. Also you do need a Dutch Oven to make this dish. Since it was the holiday season, I saw it as an excuse for me to finally buy one. This is something that could be made the day before and I think,  actually tastes better the next day. Also  a perfect dish to entertain with in the winter since it can be made ahead. It is very hardy.

6 oz Bacon (cut into pieces ¼ inch thick and 1½ inches long)

1 Tablespoon of Olive Oil

3 lbs of Lean Stewing Beef (cut into 2 inch cubes and pat dry)

1 Slice Carrot – I used 4 carrots and would suggest maybe 6

1 sliced Onion

1 Teaspoon of Salt

¼ Teaspoon of Pepper

2 Tablespoons of Flour- I used 3 to 4 tablespoons

3 Cups of Full-bodied Red Wine

2 to 3 Cups of Beef Stock

1 Tablespoon of Tomato Paste

2 gloves of Mashed Garlic

½ Teaspoon of Thyme

A Crumbled Bay Leaf

24 Small White onions

1 lb of Fresh Mushrooms

Preheat Oven 450 Degrees

Simmer bacon for 10 minutes, and then drain water and pat try. In Dutch Oven/Casserole Fireproof Dish sauté the bacon and olive oil for 3 minutes. Remove bacon and set aside. Heat oil and sauté beef until browned, do this a few pieces at a time and when browned on all sides with bacon. In the same fat brown all of the vegetables (except small white onions and mushrooms). Once vegetables are lightly browned, pour out the sautéing fat. Return the beef and bacon to Dutch oven and toss with salt, pepper, and flour and place in oven for 4 minutes. Remove from oven and toss again and return to oven for 4 minutes. (This browns the flour and covers the meat with a light crust).

Reduce Oven heat to 325

Stir in the wine and enough stock so that the meat is barely covered. Add the tomato paste, garlic, and herbs. Bring to a simmer on the stove. Then cover the dish and place in oven for 2.5 to 3 hours. The meat is done when a fork pierces it easily.

Boil the Small White Onions and then remove skins after cooked from onions. Cut Mushrooms into quarters and sauté.

When ready to serve distribute the onions and mushrooms over the meat.

Posted by Patty in Main, Recipes, Soup. No comments »

Popovers

Happy New Year! I know this past year I did not update as much as I would have liked. I am finally getting my home together again. I seem to be bed bug free and now have a working refrigerator 1) that works and 2) that is not filled with trash bags filled with clothing. Most importantly, I have started the transformation of turning my apartment; into my own little craft studio. I am tickled pink about this transformation. It is now only being referred to as the Studio

So, I have decided I am going to start the year off with something that reminds me of lunches with my mom. When I was in pre-school waiting for my sisters to be done with school, we always have lunch together and most times there was a popover with strawberry butter involved. My sister over thanksgiving served popovers, strawberry butter, and salad for her first course and it reminded me of how much I enjoy them. The batter can be made in advance and  these are perfectly simple to make, a little different than just serving a roll. Also, a popover pan could totally make a fun gift! I know, I love all of my random cooking utensils.

1 Cup of Flour

1 Cup of Milk

3 Eggs

2 Tablespoons of Melted Butter (a little extra butter to grease the pan)

Pinch or two of Salt

Preheat oven 425 degrees

In a blender mix all ingredients together until smooth. Grease the popover pan and preheat the pan in the oven for about 3-5 minutes. Take out and fill each popover cup until ¾ full of batter and bake for 25 minutes. Makes 6 popovers. I think best served with Strawberry butter or some other flavored butter.

Posted by Patty in Uncategorized. No comments »