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amuse bouche

I love quotes that add meaning to my life. Here are a few to live by:

Avoid food products containing ingredients that a third-grader cannot pronounce.
—Michael Pollan

Feeding nine billion people in a truly sustainable way will be one of the greatest challenges our civilization has had to confront. It will require the imagination, determination and hard work of countless people from all over the world. There is no time to lose.
—Jonathan A. Foley, director of the Institute on the Environment, U of MN

The surest way to capture the flavors, colors, and textures of a culture is by using authentic products.
—Lidia Bastianich, from Lidia’s Italian-American Kitchen

The most important habit you can develop is to taste as you are preparing something. Take a sample and taste it critically at different stages of the cooking, then correct the seasonings…
—Marion Cunningham, from Learning to Cook

Plant a vegetable garden if you have the space, a window box if you don’t.
—Michael Pollan

Boeuf Bourguignon

This recipe is featured in the video, Julia Child’s Classic Recipe prepared in Bronwyn’s Kitchen

Boeuf Bourguinon
Beef Stew in Red Wine, with Bacon, Onions, and Mushrooms

Cooking with the Masters: Recipes from Julia Child’s Mastering the Art of French Cooking

with Bronwyn Dunne

 For 6 people

A  6-ounce chunk of bacon

Remove rind, and cut bacon into lardons (sticks, ¼ inch thick and 1 ½ inches long). Simmer rind and bacon for 10 minutes in 1 ½ quarts of water. Drain and dry.

Preheat oven to 450 degrees

A 9- to 10-inch fireproof casserole 3 inches deep
1 Tbs olive oil or cooking oil
A slotted spoon

Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.

3 lbs lean stewing beef cut into 2-inch cubes

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.

1 sliced carrot
1 sliced onions

In the same fat, brown the sliced vegetables. Pour out the sautéing fat.

1 tsp salt
¼ tsp pepper
2 Tbs flour

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 preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole  and turn oven down to 325 degrees.

 3 cups of a full-bodied, young red wine.
2-3 cups brown beef stock or canned beef bouillon
1 Tbs tomato paste
2 cloves mashed garlic
½ tsp thyme
A crumbled bay leaf
The blanched bacon rind

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 ½  to 3 hours. The meat is done when a fork pierces it easily.

18 to 24 small white onions, brown-braised in stock
1 lb. quartered fresh mushrooms sautéed in butter

While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.

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 bacon to it. Distribute the cooked onions and mushrooms over the meat.

Skim the fat off the sauce. Simmer the sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 ½ cups of sauce thick enough to coat a spoon lightly. Taste for seasoning. Pour the sauce over the meat and vegetables.

Parsley sprigs

Sprinkle finely chopped parsley over the finished dish.

See Video

 

Posted: 4-17-2012

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This recipe is featured in the video, Julia Child’s Classic Recipe prepared in Bronwyn’s Kitchen

Boeuf Bourguinon
Beef Stew in Red Wine, with Bacon, Onions, and Mushrooms

Cooking with the Masters: Recipes from Julia Child’s Mastering the Art of French Cooking

with Bronwyn Dunne

 For 6 people

A  6-ounce chunk of bacon

Remove rind, and cut bacon into lardons (sticks, ¼ inch thick and 1 ½ inches long). Simmer rind and bacon for 10 minutes in 1 ½ quarts of water. Drain and dry.

Preheat oven to 450 degrees

A 9- to 10-inch fireproof casserole 3 inches deep
1 Tbs olive oil or cooking oil
A slotted spoon

Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.

3 lbs lean stewing beef cut into 2-inch cubes

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.

1 sliced carrot
1 sliced onions

In the same fat, brown the sliced vegetables. Pour out the sautéing fat.

1 tsp salt
¼ tsp pepper
2 Tbs flour

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 preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole  and turn oven down to 325 degrees.

 3 cups of a full-bodied, young red wine.
2-3 cups brown beef stock or canned beef bouillon
1 Tbs tomato paste
2 cloves mashed garlic
½ tsp thyme
A crumbled bay leaf
The blanched bacon rind

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 ½  to 3 hours. The meat is done when a fork pierces it easily.

18 to 24 small white onions, brown-braised in stock
1 lb. quartered fresh mushrooms sautéed in butter

While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.

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 bacon to it. Distribute the cooked onions and mushrooms over the meat.

Skim the fat off the sauce. Simmer the sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 ½ cups of sauce thick enough to coat a spoon lightly. Taste for seasoning. Pour the sauce over the meat and vegetables.

Parsley sprigs

Sprinkle finely chopped parsley over the finished dish.

See Video

 

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This recipe is featured in the video, Julia Child’s Classic Recipe prepared in Bronwyn’s Kitchen

Boeuf Bourguinon
Beef Stew in Red Wine, with Bacon, Onions, and Mushrooms

Cooking with the Masters: Recipes from Julia Child’s Mastering the Art of French Cooking

with Bronwyn Dunne

 For 6 people

A  6-ounce chunk of bacon

Remove rind, and cut bacon into lardons (sticks, ¼ inch thick and 1 ½ inches long). Simmer rind and bacon for 10 minutes in 1 ½ quarts of water. Drain and dry.

Preheat oven to 450 degrees

A 9- to 10-inch fireproof casserole 3 inches deep
1 Tbs olive oil or cooking oil
A slotted spoon

Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.

3 lbs lean stewing beef cut into 2-inch cubes

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.

1 sliced carrot
1 sliced onions

In the same fat, brown the sliced vegetables. Pour out the sautéing fat.

1 tsp salt
¼ tsp pepper
2 Tbs flour

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 preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole  and turn oven down to 325 degrees.

 3 cups of a full-bodied, young red wine.
2-3 cups brown beef stock or canned beef bouillon
1 Tbs tomato paste
2 cloves mashed garlic
½ tsp thyme
A crumbled bay leaf
The blanched bacon rind

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 ½  to 3 hours. The meat is done when a fork pierces it easily.

18 to 24 small white onions, brown-braised in stock
1 lb. quartered fresh mushrooms sautéed in butter

While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.

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 bacon to it. Distribute the cooked onions and mushrooms over the meat.

Skim the fat off the sauce. Simmer the sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 ½ cups of sauce thick enough to coat a spoon lightly. Taste for seasoning. Pour the sauce over the meat and vegetables.

Parsley sprigs

Sprinkle finely chopped parsley over the finished dish.

See Video

 

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This recipe is featured in the video, Julia Child’s Classic Recipe prepared in Bronwyn’s Kitchen

Boeuf Bourguinon
Beef Stew in Red Wine, with Bacon, Onions, and Mushrooms

Cooking with the Masters: Recipes from Julia Child’s Mastering the Art of French Cooking

with Bronwyn Dunne

 For 6 people

A  6-ounce chunk of bacon

Remove rind, and cut bacon into lardons (sticks, ¼ inch thick and 1 ½ inches long). Simmer rind and bacon for 10 minutes in 1 ½ quarts of water. Drain and dry.

Preheat oven to 450 degrees

A 9- to 10-inch fireproof casserole 3 inches deep
1 Tbs olive oil or cooking oil
A slotted spoon

Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.

3 lbs lean stewing beef cut into 2-inch cubes

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.

1 sliced carrot
1 sliced onions

In the same fat, brown the sliced vegetables. Pour out the sautéing fat.

1 tsp salt
¼ tsp pepper
2 Tbs flour

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 preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole  and turn oven down to 325 degrees.

 3 cups of a full-bodied, young red wine.
2-3 cups brown beef stock or canned beef bouillon
1 Tbs tomato paste
2 cloves mashed garlic
½ tsp thyme
A crumbled bay leaf
The blanched bacon rind

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 ½  to 3 hours. The meat is done when a fork pierces it easily.

18 to 24 small white onions, brown-braised in stock
1 lb. quartered fresh mushrooms sautéed in butter

While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.

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 bacon to it. Distribute the cooked onions and mushrooms over the meat.

Skim the fat off the sauce. Simmer the sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 ½ cups of sauce thick enough to coat a spoon lightly. Taste for seasoning. Pour the sauce over the meat and vegetables.

Parsley sprigs

Sprinkle finely chopped parsley over the finished dish.

See Video

 

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23 Responses to “Boeuf Bourguignon”

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