Monday, August 17, 2009

Beef Bourguignon (a la Julia Childs)

OK so on Sunday i did my version on the Julia Child's "Beef Bourguignon" I did stay true to the basic of the recipe but i put my own twist on how long i cooked it for and so on.

Started with 2 1/2 pounds of Rump roast cut into chunks
1 pound of whole Mushrooms
14 0z of Pearl onions- i used frozen
8 to 10 carrots peeled and cut up
6 Large Garlic cloves minced
2 bunches of fresh thyme
4 Cups of Pinot Noir wine
3 Cups of Beef stalk or broth
1 to 2 tbsp of Bacon fat !! Yes you'll need this don't skip it!!
and Salt & Pepper to taste
1/4 cup of fresh leaf parsley to garnish
Directions- Cut beef into large chunks " on the bias" Place in to a large pan on medium heat to brown.
in another sauce pan put 2 tablespoons of bacon fat and add the Garlic and Thyme move around to to create an infusion of the flavors. turn off the heat under the pan. and pour about 1/2 cup of the wine in to the pan to cool the ingredients down.
Now some recipes say pour the infusion mixture ( i removed the big parts of the thyme) after it was all infused. Over the top of the beef in it's pot and add more wine to submerge 75 % of the beef and refrigerate over night ! But i did all this but the over night part ! I decided i didn't have time for this step so i started to cook it over a medium heat for about 3 hours and here is where i added the 3 cups of beef stalk and Onions,Mushrooms,carrots ans Salt & Peppered it covered for 3 hours and when it was done i made a Slurry ( Equal parts cornstarch and water ) to thicken up the stew. I severed it over Mashed Potatoes and garnished it with fresh parsley. It was rich and full of flavor i think next time i will sever it over Noodles or rice because the stew is full of body and flavor i felt the potatoes made for a heavy dish and noodles might lighten it up a bit!
(above is pic is of the beef ready to start cooking)

Finished product ! So yes this was my first Julia recipe but not my last i just order her cook book Mastering the art of French cooking and my life in France on (click on title for link)


  1. Don't you just love Julia Child? She was so unusual to look at and had a very different affect, but she was captivating and real and I am just drawn to her and love her recipies. She truely changed the way we as Americans cook. You did her proud! The recipe was thorough, as were the directions. I love "boeuf bourguignon" (said in my best Julia Child voice. Thank you for posting this anchor of french cooking! And finally as Julia would say... "bon apetite'"

  2. looks delish thanks for sharing

  3. Ooh, that looks delicious! Thanks so much for sharing.