I recently watched Julie & Julia. If you’re a foodie and a blogger this is your kind of movie. I have had Julia Child’s cookbook, Mastering the Art of French Cooking on my kitchen shelf for a number of years. I must admit French cooking seems intimidating. After seeing the movie again I decided to try Julia’s Boeuf Bourguignon for our Sunday dinner. It was delicious, really delicious. You need a heavy pot with a lid that can go from stove top to oven.
There are a few steps, it’s not a quick meal to put together but once you get going it’s not too bad and the last couple hours it’s in the oven cooking so you can work on your sides. I did change a couple things as I usually do. It only called for one carrot and I added an entire bunch. I like carrots and thought why not add the whole bunch, it worked just fine!
I served it with mashed potatoes and tater tots (one child will not eat mashed potatoes!) and peas. I served the mushrooms and onions on the side as well.
Saute the sliced mushrooms in butter, don’t crowd the mushrooms so they will brown. Do them in batches. Use about 2 dozen of the frozen pearl onions and saute them at the end with the mushrooms. Serve on top of the beef casserole or on the side.
- Six slices of bacon
- olive oil
- 2 lbs. stew beef
- bunch of carrots
- 1/4 cup flour
- 3 cups red wine
- 1 can french onion soup, 1/2 can water
- 1 TB tomato paste
- 2 cloves garlic
- 2 bay leaves
- Saute bacon until crispy remove from pan
- Pat beef dry and brown in bacon fat, don't crowd pan. Turn beef until browned. Do beef in batches. Removed beef.
- Saute sliced onions.
- Add sliced carrots until veggies are a bit softer.
- Add beef back, stir in flour, coat beef. Put in 425 oven with lid off. Stir again and return for 4 more minutes.
- Add wine, soup and water to cover beef.
- Place in 325 oven for 2 1/2 hours with lid on.
- Strain liquid an boil skimming fat off the top, return skimmed liquid to beef mixture.
- Ready to serve!