Old Fashioned Beef Stew Julia Childs

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Julia Child Boeuf Bourguignon. I am so excited for today! Today we are giving away our first prize at The Old Hen Weblog and we're making the most highlighted recipe in the motion picture Julie & Julia, Boeuf Bourguignon. If that isn't enough, you besides become to vote on what I volition brand adjacent from Julia's Mastering the Fine art of French Cooking.

Amy Adams every bit Julie Powell in Julie & Julia past Sony Pictures.

Here nosotros get with the polite rebel's version of Julia Child Boeuf Bourguignon!

Stride 1:

A 6-ounce chunk of bacon – I didn't realize that Julia meant an actual "chunk" of bacon until I dove into making the dish so I merely used what I had purchased for the recipe. It wouldn't be the same if I didn't rebel confronting her at least once during the recipe, right?

I was kind of glad, actually, considering I didn't take to remove the rind and cutting the salary into lardons – whatever those are!

Simmer bacon for 10 minutes in ane  1/2 quarts of h2o. Drain and dry. – I idea it said 1  1/2 cups of h2o. Run into my trivial measuring cup in the to a higher place picture? What a dork! This is why I practice not work in the field of nuclear waste.

Pace ii:

Preheat oven to 450F. – Cool, I don't retrieve I take ever had my oven upward that high for a recipe.

Step three:

A 9 – 10-inch fireproof casserole 3 inches deep

ane tablespoon olive oil or cooking oil

A slotted spoon

3 pounds lean stewing beef cut into 2-inch cubes

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. Ready casserole – I believe that she meant the bacon here – aside. Reheat the fat until information technology is nearly smoking.

Dry beef in newspaper towels; information technology will not dark-brown if information technology is damp. Sauté it, a few pieces at a time – Once more, oops; I tossed in the whole cow! – in the hot oil and bacon fat until browned on all sides. Add together information technology to the salary. – Okay, just in case yous are lost, the browned bacon and the browned beef are now set aside in a bowl and the smokin' fat is still in the casserole pot.

Step 4:

ane sliced carrot

1 sliced onion

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

Stride v:

1 teaspoon salt

1/iv teaspoon pepper

2 tablespoon flour

Render the beef and bacon to the goulash (with carrots and onions) and toss with salt & pepper. And so sprinkle on the flour and toss again to glaze the beef lightly with the flour. Prepare goulash uncovered in the middle position of the preheated oven for 4 minutes. Toss the meat and return to the oven for iv minutes more. (This browns the flour and covers the meat with a lite crust.) Remove the casserole, and turn the oven down to 325°F. – Geez, this is definitely NOT my mother'due south stew!

Footstep vi:

Since yous knew at that place couldn't be just 5 steps in ane of Julia's recipes!

3 cups of a full-bodied young scarlet wine or Chianti

2 to 3 cups brown beef bouillon

1 tablespoon tomato paste

2 cloves garlic, mashed

1/2 teaspoon thyme

A crumbled bay leaf – This recipe cooks long plenty that a dried bay leaf will work only fine.

The blanched bacon rind – Yeah, not so much. That seems to have come up missing, don't you know?

Stir in the wine… I always feel so fancy when I add alcohol to these French dishes. Possibly that is why Julia wore pearls.

…and enough stock or bouillon so that the meat is barely covered.

Add together the tomato paste, garlic herbs, and bacon rind – Enough with the rind. I've felt guilty since step one!

And then cover the casserole and set it in the lower third of the preheated oven.

Regulate heat so liquid simmers very slowly for 2 one/2 to 3 hours. The meat is done when a fork pierces information technology easily. – Confession time… I used my fast reading skills and ended up placing the goulash on the same rack every bit earlier (also high according to Julia), didn't catch the function about covering information technology, and went and took a nap while hoping that the stew would find its perfect simmering temp all on its own. I returned to a mighty fine casserole with less juice than information technology should take just otherwise just fine. I experience better now that I have that off my chest!

The garlic cloves are the pieces that yous remove from the entire garlic bulb.

So hither is where things get catchy. I am sure there is a reason for all of this somewhere in the depths of Julia's soul merely I have non found the reasoning backside all of the casserole-shifting ballyhoo notwithstanding…

Step 7:

18-24 pocket-sized white onions, brown-braized in stock, page 483 – With all due respect, I am non flippin' some other page of this cookbook only for a stew, fifty-fifty if it is fancy enough to make me desire to wearable my pearls. Omg! I think these onions she is talking about are chosen pearl onions! They might possibly be the cutest footling veggie in the world. What a coincidence. I'chiliad nevertheless not turning to folio 483.

1 pound quartered fresh mushrooms

P.S. I just used the aforementioned onions as I used earlier in the recipe. I didn't accept any pearl onions effectually.

(While beef is cooking) prepare the onions and mushrooms. I only browned them in some butter. Set them aside until needed.

When the meat is tender, pour the contents of the casserole through a sieve (strainer?) gear up over a bucket. – BTW, save the sauce! – Launder out goulash – what?? – and – become this – return the beef and bacon to it. – My back hurts from spending so long angle over while perplexed re-reading this over and over once again. – Distribute the cooked onions and mushrooms over the meat.

Skim the fat off the sauce. Simmer sauce for a minute or two, skimming off additional fatty as information technology arises. – What fat? I come across none! – Y'all should accept about one ane/2 cups of sauce thick enough to coat a spoon lightly. Sense of taste carefully for seasoning. Cascade the sauce over the meat and vegetables. – I'g pretty certain all of this was just then we could work out our arm muscles. This is the REAL reason that French women don't get fat.

And so… with that said you could have only added the onions and mushrooms to the casserole and stirred them in!

Julia Kid's Boeuf Bourguignon!

Minus the casserole tossing at the end of the recipe, this was worth every bit of the seven steps to get there. Bon appétit!

Mastering the Art of French Cooking

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