An Evening in Paris with Julia Child

Julia Child's Recipe for Boeuf Bourguignon
(Beef Stew in Red Wine, with Bacon, Onion & Mushrooms)

In Julia's own words: As in the case with most famous dishes, there are more ways than one to arrive at a good boeuf bourguingnon. Carefully done, and perfectly flavored, it is certainly one of the most delicious beef dishes concocted by man, and well be the main course for a buffet dinner. Fortunately you can prepare it completely ahead, even a day in advance, and it only gains in flavor when reheated. (We couldn't agree with her more!)
Ingredients:
6 oz. chunk of bacon
9-10 inch fireproof casserole 3 inches deep
1 tbsp. olive oil or cooking oil
a slotted spoon
3 lbs. lean stewing beef cut into 2-inch cubes
1 sliced carrot
1 sliced onion
1 tsp. salt
1é4 tsp. pepper
2 tbsp. flour
3 cups of a full-bodied red wine (Beaujolais, Cotes du Rhone, Bordeaux or Burgundy)
2-3 cups brown beef stock or canned beef bouillon
1 tbsp. tomato paste
2 cloves mashed garlic
1é2 tsp. thyme
a crumbled bay leaf
the blanched bacon rind
18-24 small white onions, browned braised in stock
1 lbs. quartered fresh mushrooms sauteed in butter
parsley sprigs

Method:
Remove the rind, and cut bacon into lardons (sticks, 1é4 inch thick and 1 1é2 inches long).
Simmer rind and bacon for 10 minutes in 1 1é2 quarts of water. Drain and dry.
Preheat 450F degrees.
Sauté the bacon in the oil over moderate heat for 2-3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Rehat until fat is almost smoking before you sauté the beef.
Dry the 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. Add it to the bacon.
In the same fat, brown the sliced vegetables. Pour out the sautéing fat.
Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheat oven for 4 minutes. Toss the meat and return to the oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn the oven down to 325F degrees.
Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove. Then cover
the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers very slowly for 2 1é2 to 3 hours. The meat is done when a fork pierces it easily.
While the beef is cooking, prepare the onions and mushrooms. Set the;m aside until needed.
When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.
Wash the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.
Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1é2 cups of sauce thick enough to coast a spoon lightly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables. *Recipe may be completed in advance to this point.
For immediate serving: Cover the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.
For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to simmer, cover and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.

*This recipe with taken from MASTERING THE ART OF FRENCH COOKING written by Julia Child, Louisette Bertholle & Simone Beck first published in 1961.

Julia suggests that Boeuf Bourguignon traditionally is served with boiled potatoes and buttered fresh peas for the green vegetable. We took her advice and it was perfect. We drizzled the boiled potatoes with the sauce from the Bourguignon and garnished with parsley. It was absolutely delicious and a real crowd pleaser!

Julia's recommends full-bodied, young wines to go with the beef such Beaujolais, Cote du Rhone, Bordeaux-St.Emilion, or Burgundy.

Bon appetit!

We encourage you to create your own magic on a winter's eve with Julia's soulful Boeuf Bourguignon. All you need is a little imagination. Add some candlelight, soft French inspired music and some good bottles of Beaujolais and you can transport you and your friends away for an Evening in Paris. It will warm your spirit!


Linda & Karen