Best Eveer Beef Stew Julia Childs

Julia Child'due south Beef Bourguignon

• Prep 45 min
• Full vi hr 0 min
• Servings 4

At that place are some recipes that are worth the await and Julia Kid'south Beefiness Bourguignon is ane of them. Y'all can't and shouldn't rush savory, seared beef, and fork-tender vegetables, especially when they simmer a rich full-flavored sauce. When a recipe is this good, there's no need to rush, are nosotros right? Don't be surprised when this time-honored dish wows your whole crew. In that location'southward a reason this beef bourguignon is a culinary cult-classic, and they'll see and gustation why.

past: Bev Cooks

Updated Sep 24, 2019

Ingredients

• vi slices salary, cut into lardons
• 3 1/2 tablespoons extra-virgin olive oil
• 3 pounds stewing beef, cut into 2-inch chunks
• 1 large carrot, sliced
• 1 big white onion, sliced
• i compression coarse salt and freshly basis pepper
• ii tablespoons Aureate Medal™ all-purpose flour
• 3 cups red wine, like a chianti
• 2 1/2 to 3 1/2 cups beef stock
• 1 tablespoon lycopersicon esculentum paste
• two cloves smashed garlic
• ane/2 teaspoon thyme
• 1 crumbled bay leaf
• eighteen to 24 small-scale pearl onions
• 3 ane/ii tablespoons butter
• 1 herb boutonniere (4 sprigs parsley, 2 sprigs thyme, i bay leaf)
• i pound fresh white mushrooms, quartered

Steps

• 1

  Simmer bacon lardons in 4 cups water for x minutes (Lardon is the French culinary term referring to thin strips of bacon, cut approximately i/4-inch thick). Drain and pat dry.

  

• 2

  Preheat oven to 450°F. In a large Dutch oven, sauté the bacon in 1 tablespoon of oil for about 3 minutes, until it starts to lightly dark-brown. Remove with a slotted spoon and set aside.

  

• 3

  Dry the beef with a few paper towels for better browning. In batches, sear the beef on all sides in the Dutch oven. Set up bated with the bacon.

  

• 4

  Back in the pot, add the sliced carrots and onions; sauté in fat until browned, about iii minutes. If in that location'due south whatever excess fat, drain it at present.

  

• 5

  Add together the bacon and beef back to the pot. Season with ane/ii teaspoon coarse salt and 1/4 teaspoon basis pepper. Toss. Sprinkle with flour and toss once more. Place in the center of the oven for 4 minutes.

  

• 6

  Remove pot from oven; toss beef and place back in the oven for 4 more minutes. Remove the pot from the oven and reduce the heat to 325°F.

• 7

  To the pot, add the wine and stock. The liquid should barely cover the meat and vegetables. Add together the love apple paste, garlic and thyme. Bring to a light simmer on the stove, then cover and simmer in the lower part of the oven for 3 to four hours, or until the meat is easily pierced.

• 8

  In the last hour of cooking, bring i 1/2 tablespoons butter and 2 teaspoons oil to a medium estrus in a sauté pan. Add together the pearl onions and toss effectually in the fat until they've browned, x minutes. Then stir in ane/2 cup beef stock, a small-scale pinch of table salt and pepper and the herb bouquet. Reduce the heat to low and simmer the onions for well-nigh 40 minutes, until the liquid has evaporated, and the onions are tender.

  

• nine

  Remove the onions and ready aside. Discard the herb bouquet and wipe out the skillet. Add the remaining butter and oil and bring to a medium heat.

• ten

  Add the mushrooms and cook for about 5 minutes, shaking the pan to coat with the butter.

  

• xi

  Place a colander over a large pot. Drain the beef stew through the colander and into the pot. Place the pot with the sauce over a medium oestrus and simmer for about five minutes, skimming whatever fatty on top. Pour the beef and vegetables back into the Dutch oven. Add the pearl onions and mushrooms to the pot. Pour the sauce over the beef mix and simmer an additional 3 to five minutes.

  

Proficient Tips

• tip 1

  No need to interruption the bank with lean, pricey meat. The lower heat and slower cook time will pause down tougher cuts of beef resulting in fork-tender meat.

• tip 2

  Don't skip out on searing the beefiness before adding it to the stew. This stride is crucial to the rich, deep beef flavor you require.

• tip 3

  Don't rush this already quick-cooking beef bourguignon recipe. If the meat isn't given enough fourth dimension to simmer, your beef could turn out tough and chewy.

• tip 4

  Salve the remaining tomato paste by scooping information technology in tablespoon increments on a parchment paper-lined cookie sail and freezing. One time frozen, toss them in a resealable nutrient-storage plastic freezer bag in the freezer; apply within three months.

• tip five

  Beef bourguignon is best served on a bed of carb-heavy starches, such as potatoes, rice or noodles. Garnish with parsley if desired.

Nutrition Information

970 Calories, 62g Full Fat, 74g Protein, 19g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: one Serving

Calories

970

Calories from Fatty

560

Total Fat

62g

96%

Saturated Fat

24g

118%

Trans Fat

2g

Cholesterol

225mg

75%

Sodium

1070mg

44%

Potassium

1590mg

45%

Total Saccharide

19g

6%

Dietary Fiber

3g

13%

Sugars

7g

Protein

74g

Vitamin A

seventy%

seventy%

Vitamin C

10%

10%

Calcium

ten%

10%

Iron

30%

30%

Exchanges:

0 Starch; 0 Fruit; i/ii Other Sugar; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 1/two Vegetable; 0 Very Lean Meat; 5 Lean Meat; 1/2 High-Fat Meat; four 1/ii Fat;

*Percent Daily Values are based on a 2,000 calorie nutrition.

More than About This Recipe

• If you've always wanted to make Julia Kid's beefiness bourguignon but never had the guts, then we're here to help. You lot've read the volume and watched the movie, so the merely thing that's left is to principal her classic dish. In all honesty, this volition have some time, but in the end, it will be unbelievably worth it. However, if yous are looking for a shortcut, cheque out our Ready-in-40 Beef Bourguignon for Ii.

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Source: https://www.tablespoon.com/recipes/julia-childs-beef-bourguignon/cdda3ccc-3623-4363-8095-aaca1a3f8313

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