>Tasty Tuesday: Boeuf Bourguignon Inspired by Julie and Julia

Chefdruck’s Tasty Tuesday
After much coaxing, I finally dragged Steve into a theater this Sunday night to see Julie and Julia. For some strange reason, a movie about two chicks cooking just didn’t appeal to him. But using the full guilt weight of our anniversary finally won my argument, and we settled in for a movie about my two favorite topics: French cooking and blogging.

Meryl Streep was as wonderful as the critics have been saying. Her cheerful bird-like intonations were right on, and she captured Julia Child’s zest for life. The scene when she attacks a mountain of onions to beat the men in her cooking class in cutting skills is just classic. The reviews I’ve read criticized the Julie Powell parts of the movie. I also found them to be right on as they really captured the late hours and obsession with reader comments of blogging.
But mostly, I loved all the food and cooking. Loved watching Julie and her husband bite into chunky colorful bruschetta. Loved seeing the smoke billow up out of the boeuf bourguignon pot as Julie Powell poured the wine. Loved watching Julia Child flirt with the vegetable guy at the market.

We both walked out thoroughly inspired and headed straight home to dust off our copy of Mastering The Art of French Cooking I made boeuf bourguignon, straight from the book, for once ignoring the recipe handed down from my mom. And as the aroma of beef and wine coming together slowly to make the magic that is that French beef stew, Steve and I enjoyed a simple meal of… you guessed it: big chunks of tomato tossed in a balsamic vinaigrette over toasted peasant bread.
Here is Boeuf Bourguignon – straight from Mastering The Art of French Cooking, complete with the quintessential Julia foreword.
“As is the case with most famous dishes, there are more ways than one to arrive at a good boeuf bourguignon. Carefully done, and perfectly flavored, it is certainly one of the most delicious beef dishes ever concocted by man, and can well be the main course for a buffet dinner. Fortunately, you can prepare it completely ahead, even a day in advance, and it only gains in flavor when reheated.”

a 6-oz chunk of bacon (I used 4 slices of bacon)
a 9 to 10 inch fireproof casserole 3 inches deep
1 tbsp olive oil or cooking oil
1 slotted spoon
3 lbs lean stewing beef cut into 2-inch cubes
1 sliced carrot
1 sliced onion
1 tsp salt
1/4 tsp pepper
2 tbsp flour
3 cups full bodied young red wine
2 to 3 cups of brown beef stock or canned beef bouillon
1 tbsp tomato paste
2 cloves mashed garlic
1/2 tsp thyme
1 crumbled bay leaf
18 to 24 small white onions, brown braised in stock
1 lb quartered fresh mushrooms sauteed in butter

  1. Remove the rind and cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 inches long). Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and Dry. (I only cut the lardons but omitted the boiling as I was not dealing with a chunk of bacon)
  2. Preheat over to 450 degrees.
  3. Saute the bacon in oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you saute the beef.
  4. Dry the beef in paper towels. It will not brown if it is damp. Saute it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add to the bacon.
  5. In the same fat, brown the sliced vegetables. Pour out the sauteing fat.
  6. 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.)
  7. 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 a 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 1/2 to 3 hours. The meat is done when a fork pierces it easily.
  8. While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.
  9. 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.
  10. Skim the fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully before seasoning. Pour the sauce over the meat and vegetable.
  11. For immediate serving: Cover the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles or rice, and decorated with sprigs of parsley.
  12. For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.
Our beef bourguignon is sitting in our fridge, gearing up to be served tomorrow night. I’ve found that a day or so in the fridge only helps the flavors meld together better.
Now that I’ve dusted off my Julia Child bible, I’ve discovered hundreds of recipes I’m dying to try – including the challenging canard en croute that was Julie Powell’s last recipe!

3 Responses to >Tasty Tuesday: Boeuf Bourguignon Inspired by Julie and Julia

  1. >I saw the movie this weekend and reviewed it today, but I am not ambitious or talented enough to attempt any of the cooking :-).

  2. >I read that The Art of French Cooking is now back on the New York Times Bestseller's list because of the movie. And when the book was first published it never made the NYT Best Sellers List. Wild.

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