Mastering The Art Of French Cooking Boeuf Bourguignon Recipe

June 24, 2023 Post a Comment

JULIA CHILD BOEUF BOURGUIGNON RECIPE PDF from fahrschule-bluelane.eu

Description

Boeuf Bourguignon is a classic French stew that is commonly served in the winter months. This traditional dish is made with beef, mushrooms, onions, red wine, and herbs. It is cooked slowly over low heat, resulting in a hearty and flavorful meal. The beef is typically cooked until it is tender and the rich sauce is thickened with a roux. The dish is usually served with boiled potatoes, but it can also be served with a variety of side dishes, such as mashed potatoes or noodles. Boeuf Bourguignon is an excellent meal to serve when entertaining, and it is sure to impress your guests.

Ingredients

For the stew:

1 lb. beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
1/2 cup red wine
1/2 cup beef broth
2 tablespoons tomato paste
1 lb. mushrooms, sliced
2 tablespoons butter
Salt and pepper to taste

For the roux:

2 tablespoons butter
2 tablespoons flour

Instructions

1. Preheat oven to 350 F.

2. Heat olive oil in a Dutch oven or large oven-safe pot over medium-high heat.

3. Add the beef cubes and season with salt and pepper. Cook, stirring occasionally, until the beef is browned on all sides.

4. Add the onion, garlic, thyme, rosemary, and bay leaf and cook for 3 minutes.

5. Add the red wine and simmer for 2 minutes.

6. Add the beef broth and tomato paste and stir to combine. Bring to a boil and then reduce heat to low. Simmer for 15 minutes.

7. Add the mushrooms and stir to combine. Cover the pot and transfer to the preheated oven.

8. Bake for 1 hour.

9. Meanwhile, make the roux. Melt the butter in a small saucepan over medium heat. Add the flour and whisk constantly until it is lightly browned, about 5 minutes.

10. Remove the stew from the oven and add the roux. Stir to combine.

11. Return the stew to the oven and bake for 30 minutes.

12. Remove the stew from the oven and let stand for 10 minutes before serving.

Equipment

You will need a Dutch oven or large oven-safe pot, a small saucepan, and a whisk.

Notes

This dish can be made ahead of time and reheated when ready to serve. It can also be frozen and reheated when ready to eat.

Nutrition

One serving of Boeuf Bourguignon (1/4 of the recipe) contains approximately 219 calories, 14.2 g of fat, 4.2 g of carbohydrates, and 15.4 g of protein. It is also a good source of iron, potassium, and vitamin B6.