ANOTHER
BOEUF
BOURGUIGNON
RECIPE
FROM
JULIA
CHILD
 From
From
Julia’s
Child’s
Kitchen
 Courtesy
of
www.the‐cooks‐corner‐blog.com
 



 BOEUF
BOURGUIGNON
 Brown
beef
stew
in
red
wine
 
 For
6
to
8
people
 
 The
ingredients
listed
for
the
Plain
Brown
 Beef
Stew
[below],
including
the
pork
and
the
red
wine
 but
omitting
(if
you
wish)
the
sliced
carrot
and
onions
 Plus:
18
to
24
(or
more)
small
white
onions
about

 1
inch
in
diameter;
½
lb.
(more
or
less)
fresh
mushrooms
 
 Cooking
the
beef.
Brown
and
simmer
the
beef
exactly
as
described
in
the
master
 recipe,
but
save
out
the
browned
pork
bits.
While
beef
is
simmering
prepare
the
 onions
and
mushrooms
as
follows:
 
 The
onions.
To
peel
them
easily,
drop
onions
into
a
saucepan
of
boiling
water,
bring
 rapidly
back
to
the
boil,
and
boil
1
minute;
drain,
and
run
cold
water
over
the
 onions.
Shave
off
2
ends
of
each
onion,
slip
off
the
skins,
and
pierce
a
cross
3/8‐inch
 deep
in
root
ends
to
prevent
them
from
bursting
during
cooking.
Place
in
a
heavy
 saucepan,
add
½
inch
of
water,
a
pinch
of
salt,
and
the
browned
pork
lardons.
Cover
 and
simmer
slowly,
tossing
occasionally,
for
about
30
minutes,
or
until
onions
are
 just
tender
when
pierced
with
a
knife.
Set
aside.
 
 The
mushrooms.
Trim
off
dry
or
sandy
stem
ends,
wash
the
mushrooms
 thoroughly
but
rapidly,
and
dry
in
a
towel.
Leave
whole
if
¾
inch
across
or
less;
 halve
or
quarter
lengthwise
if
larger.
Film
a
frying
pan
with
1/16
inch
oil,
heat
to
 very
hot
but
not
smoking,
and
add
enough
mushrooms
to
cover
bottom
of
pan;
toss
 (shake
pan
by
handle)
over
high
heat
for
2
to
3
minutes
until
mushrooms
are
lightly
 browned.
Add
them
to
the
cooked
onions,
and
proceed
with
the
rest
of
the
 mushrooms
(if
any)
in
the
same
manner.
 
 Finishing
the
stew.
After
you
have
made
the
sauce
as
directed
in
the
master
recipe,
 arrange
the
onions,
mushrooms
and
lardons
over
the
beef
and
simmer
5
to
6
 minutes,
basting
meat
and
vegetables
with
the
sauce
to
blend
flavors.
Stew
is
now
 ready
to
serve,
or
may
be
set
aside
and
reheated.
 
 
 
 
 
 


PLAIN
BROWN
BEEF
STEW:
THE
MASTER
RECIPE
 
 For
6
to
8
people
 
 Simmering
time:
2
to
4
hours
depending
on
quality
of
meat
 
 Optional,
but
recommended
for
flavor:
 a
5­
to
6­ounce
chunk
o
fat­and­lean
fresh
side
pork,
 
or
pork
shoulder
blade;
or
salt
pork,
or
bacon
chunk
 Olive
oil
or
peanut
oil
 3
to
4
lbs.
beef
stew
meat
cut
into
either
 
2­inch
squares
or
3­
by
1
½­inch
pieces
 If
you
are
making
a
plain
stew
with
no
trimmings:
 
1
sliced
carrot
and
2
cups
sliced
onions
 Optional:
3
cups
strong
young
red
wine,
such
as

 Mâcon,
Mountain
Red,
Gamay
or
dry
white
whine,
 
or
2
cups
white
French
Vermouth

 (Gina’s
note:
tastes
and
wine
availability

 have
changed
tremendously
since
the
‘70s,
so

 don’t
worry
about
following
these
suggestions.)
 2
or
more
cups
excellent
homemade
beef
stock;
 or
canned
beef
bouillon
plus
any
available
beef
bones

 and
scraps
 1
imported
bay
leaf
 1
tsp
thyme
 A
2­inch
piece
of
dried
orange
peel;
or
 1/3
tsp
bottled
dried
peel
 1
moderately
large
tomato,
and
 1
TB
tomato
paste
 2
or
more
cloves
garlic
 Salt
as
needed,
and
pepper
 Beurre
manié
for
the
final
sauce:
3
TB
flour

 blended
with
2
½
TB
soft
butter
 
 Equipment:
A
large,
heavy
frying
pan
for
browning
 the
meat;
a
heavy
4­
to
5­quart
casserole
with
cover
 for
stewing,
or
an
electric
frying
pan
 
 Browning
the
beef.
Cut
the
optional
pork
into
lardons
(sticks
¼
inch
across
and
1
 to
1
½
inches
long),
and
if
you
are
using
salt
pork
or
bacon
blanch
it
(simmer
10
 minutes
in
2
quarts
water
to
remove
salt
and/or
smoky
taste);
sauté
slowly
in
a
 tablespoon
of
oil
in
the
frying
pan
for
5
minutes
or
until
lightly
browned,
then
 remove
the
lardons
and
set
aside.
Heat
the
fat
they
have
rendered,
or
enough
oil
to
 film
pan
by
1/16
inch,
to
very
hot
but
not
smoking.
Meanwhile
dry
beef
with
paper
 towels,
and
add
as
many
pieces
to
pan
as
will
fit
in
1
layer
easily
without
crowding
 (they
must
have
room
or
they
will
steam
rather
than
brown).
Brown
nicely
on
all
 sides
regulating
heat
so
fat
is
always
very
hot
but
not
smoking.
Add
more
oil
if


needed,
and
when
one
piece
of
meat
is
browned,
transfer
it
to
casserole
and
add
 another
piece
of
beef
until
all
are
browned.
Stir
in
the
optional
carrots
and
onions,
 and
brown
briefly,
then
transfer
with
a
slotted
spoon
to
casserole.
Pour
browning
 fat
out
of
frying
pan
and
discard;
pour
a
cup
of
wine
or
stock
into
pan,
bring
to
 simmer,
scraping
up
coagulated
browning
juices,
and
pour
this
liquid
over
the
beef.
 
 **
Recipe
may
be
completed
a
day
or
two
in
advance
to
this
point;
or
you
may
add
 the
wine
to
it
now,
as
well
as
the
stock
and
seasonings
from
the
next
step;
then
set
it
 aside,
or
cover
and
refrigerate.
The
wine
tenderizes
the
meat,
and
the
other
 ingredients
will
also
flavor
it
as
it
marinates.
 
 Stewing
the
beef.
Set
casserole
over
heat;
add
the
optional
wine,
and
enough
stock
 (or
bouillon
and
bones
and
scraps
[Gina’s
note:
I
think
that
should
have
been
boiled
 together
beforehand,
and
not
added
now,
as
she
seems
to
suggest])
barely
to
cover
 the
meat.
Add
the
browned
lardons,
the
bay,
thyme,
and
orange
peel;
wash
the
 tomato,
chop
it
roughly,
and
add
it
to
the
beef
along
with
the
tomato
paste
and
the
 unpeeled
garlic
cut
in
half.
Bring
to
the
simmer,
taste,
and
salt
lightly
if
necessary.
 Cover
and
cook
at
a
slow
simmer
either
on
top
of
the
stove
or
in
the
oven–for
oven
 cooking,
start
at
350
degrees,
then
lower
heat
in
20
to
30
minutes
to
325
or
even
 300
degrees.
 
 Timing.
Choice
or
prime
cuts
of
chuck
or
round
may
take
only
2
hours,
while
shank
 and
heel
may
take
up
to
4
hours.
If
you
have
top‐quality
meat,
therefore,
check
every
 15
minutes
or
so
after
1
12
hours
of
simmering;
the
beef
must
not
over
cook
and
fall
 apart
when
served,
but
it
must
be
tender
enough
for
a
pleasant
chew.
 
 Finishing
the
stew.
When
beef
is
tender,
set
a
large
colander
over
a
saucepan
and
 pour
contents
of
casserole
into
colander.
Wash
out
casserole,
and
return
the
meat
to
 it.
Press
juices
out
of
remains
in
colander,
and
discard
residue.
Skim
fat
off
cooking
 liquid
in
saucepan,
and
taste
liquid
very
carefully
for
strength
and
seasoning.
You
 should
have
about
3
cups
of
delicious
meaty
rich
stock.
Boil
down
rapidly
if
weak,
to
 concentrate
flavor,
adding
a
bit
more
stock
or
bouillon
or
wine,
herbs,
garlic,
or
 tomato
paste
if
you
feel
them
necessary.
Remove
from
heat;
blend
the
beurre
manié
 into
the
liquid
with
a
wire
whisk.
Bring
to
the
boil,
stirring,
as
it
thickens
into
a
light
 sauce,
check
seasoning
and
pour
the
sauce
over
the
meat.
Simmer
slowly
for
2
to
3
 minutes,
basting
meat
with
sauce,
and
you
are
ready
to
serve.
 
 **
Stew
may
be
prepared
a
day
or
two
in
advance
to
this
point;
let
cool
uncovered,
 then
cover
and
refrigerate.
Reheat
slowly
at
below
the
simmer
for
20
minutes
or
so,
 to
let
meat
warm
through
and
soften
before
serving.
 
 Serving.
Serve
from
casserole,
if
you
wish;
or
turn
the
stew
out
onto
a
large
warm
 platter
and
surround
with
rice
or
noodles,
whatever
vegetables
you
have
chosen,
 and
sprigs
of
fresh
parsley
or
a
sprinkling
of
chopped
parsley
for
decoration.
 
 


ANOTHER BOEUF BOURGUIGNON RECIPE FROM ...

but omitting (if you wish) the sliced carrot and onions. Plus: 18 to 24 (or more) small white onions about. 1 inch in diameter; ½ lb. (more or less) fresh mushrooms. Cooking the beef. Brown and simmer the beef exactly as described in the master recipe, but save out the browned pork bits. While beef is simmering prepare the.

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