Friday, November 6, 2009

Boeuf Bourguignon I

From the kitchen of Julia Child
Servings: 6
Difficulty: Difficult [I take issue with the difficult rating. Tedious, yes. Time-consuming, certainly. But not really difficult.]
Cook Time: Over 120 min

This recipe is adapted from "Mastering the Art of French Cooking" by Julia Child, Louisette Bertholle and Simone Beck (Alfred A. Knopf, 1961)


  • One 6-ounce piece of chunk bacon (or lardons, if you're lucky enough to find them)
  • 3 1/2 tablespoons olive oil
  • 3 pounds lean stewing beef, cut into 2-inch cubes
  • 1 carrot, sliced
  • 1 onion, sliced
  • Salt and pepper
  • 2 tablespoons 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 tablespoon tomato paste
  • 2 cloves mashed garlic
  • 1/2 teaspoon thyme
  • A crumbled bay leaf
  • 18 to 24 white onions, small
  • 3 1/2 tablespoons butter
  • Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
  • 1 pound mushrooms, fresh and quartered
  • Cooking Directions

    Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.

    Preheat oven to 450 degrees.

    Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. [I don't know that I would bother to boil the lardons and then saute them in oil. Why not just saute them with no added oil to begin with?]

    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 teaspoon salt and 1/4 teaspoon pepper.

    Then 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 coves the meat with a light crust).

    Remove casserole and turn oven down to 325 degrees.

    Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered.

    Add the tomato paste, 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 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet.

    Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. 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 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 the cooked onions and mushrooms 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 it 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.


    hannah :: sherbet blossom said...

    mmm! This meal looks delish. My husband would be in heaven.

    The cake stand you inquired about is from Farmhouse Wares. Love that store.

    See here:

    Gail said...

    As it turns out I made this recipe the same Sunday you did a few weeks ago. So, I would like to compare notes a bit.

    Did you do the pearl onions? I did and honestly I thought it was kind of a pain and did not add significantly. I have two complaints about this step, first is that they are a pain in the #%* to peel. The second is the price. You would think they were solid gold. The braising part was fine, so I am thinking next time I will try cutting a white onion into pearl onion size chunks and braising those.

    Did you make any adjustments to the original recipe??

    Also, I notice that you have mentioned on your main blog that you miss some of the things you cook at home. Is this because you can't get the ingredients to make them or are you making an extra effort to cook french while you are in Paris?

    Inquiring minds want to know.

    Thanks for posting all of this, it is a pleasure to read.

    michelle said...

    Gail, I did do the pearl onions. They weren't expensive here, however. I can't remember ever buying them in the States. They were a major pain to peel, but I loved the way they tasted in the stew. You might also be able to find frozen ones...

    I didn't make any adjustments to the recipe. I thought I would skip the end part about draining and reducing, but I ended up doing it. Next time, I think I will skip boiling the lardons and then sautéeing -- I will just sauté them from the start.

    I miss some things from home for both of the reasons you asked about -- I miss Mexican food, it's my favorite, but I am also making an effort to cook French things. I am enjoying the ingredients here and the things I can't get at home. When I go back home, I will enjoy the different food I make there!

    ParisBreakfasts said...

    boy! does that ever look gorgeous!!!