Beef Bourguignon - Julia Childs

Beef Bourguignon - Julia Childs Categories:
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Ingredients
    1 tablespoons  extra-virgin olive oil
    6 ounces (170g)  bacon, roughly chopped
    3 pounds (1 1/2 kg)  beef brisket, trimmed of fat (chuck steak or stewing beef) cut into 2-inch chunks
    1 large  carrot sliced 1, 2-inch thick
    1 large  white onion, diced
    6 cloves  garlic, minced, (divided)
    1 pinch  coarse salt
      freshly ground pepper
    2 tablespoons  flour
    12 small  pearl onions, (optional)
3 cups red wine like Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups of wine SLOW COOKER BEEF BOURGUIGNON: In a large pan or skillet, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer to 6 quart (litre) slow cooker bowl. Pat dry beef with paper towel; sear in batches until browned on all sides in the oil/bacon fat. Transfer to slow cooker bowl with the bacon, and add in the onions (both types) and carrots. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper, tossing well to combine. Pour the red wine into the pan or skillet and allow to simmer for 4-5 minutes, then whisk in the flour until free from lumps. Allow to reduce and thicken slightly, then pour it into the slow cooker along with 2 cups of stock, tomato paste, garlic, bullion and herbs. Mix well to combine all of the ingredients. Cook on high heat setting for 6 hours or low for 8 hours, or until beef is falling apart and tender. In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over medium heat. Add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Add to the Beef Bourguignon, mixing them through the sauce before serving. Garnish with fresh parley and serve with mashed potatoes, rice or noodles.
    2-3 cups  beef stock, (if using 2 cups of wine, use 3 cups beef stock)
    2 tablespoons  tomato paste
1 beef bullion cube, crushed
    1 teaspoon  fresh thyme, finely chopped
    2 tablespoons  fresh parsley, finely chopped, (divided)
    2  bay leaves
    1 pound  fresh small white or brown mushrooms, quartered
    2 tablespoons  butter


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