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BOEUF BOURGUIGNON FROM JULIE & JULIA

Picture for Boeuf Bourguignon from Julie & Julia

5,675,423 views  Frequently, watching a Meryl Streep movie means you're watching it for Meryl Streep, and not much else. But in the case of Julie & Julia, a host of stunning food porn accompanies Streep's charming turn as the late/great Julia Child. Does the recipe from Julia's first-ever television appearance stand the test of time?

US

original

metric

INGREDIENTS

of chuck roast cut into 2 inch cubes

3 pounds of chuck roast cut into 2 inch cubes

Salt

Salt

Pepper (to season)

Pepper (to season)

of water

1 ½ quarts of water

strips of thick cut bacon

6 strips of thick cut bacon

vegetable oil

1 tbsp vegetable oil

sliced onion

1 sliced onion

peeled and chopped carrots

4.5 peeled and chopped carrots

burgundy

3 cups burgundy

all purpose flour

¼ cup all purpose flour

crushed of garlic

3 cloves crushed of garlic

of chopped thyme

1 tbsp of chopped thyme

bay leaf

1 bay leaf

tomato paste

2 - 3 tbsp tomato paste

pearl onions

1 pound pearl onions

of vegetable oil

1 tbsp of vegetable oil

beef stock

1 cup beef stock

of butter

2 tbsp of butter

mushrooms, halved

8 ounces mushrooms, halved

chopped thyme

1 tsp chopped thyme

More salt and pepper (to season)

More salt and pepper (to season)

Chopped parsley

Chopped parsley

DIRECTIONS

1.

Season chuck roast with salt and pepper and set aside.

of chuck roast cut into 2 inch cubes

3 pounds of chuck roast cut into 2 inch cubes

Salt

Salt

Pepper (to season)

Pepper (to season)

2.

In a large saucepan, bring water to a simmer. Chop bacon and place in simmering water to parboil for about 10 minutes. Strain bacon and toss to dry in strainer.

strips of thick cut bacon

6 strips of thick cut bacon

of water

1 ½ quarts of water

3.

Over medium heat, warm vegetable oil. Saute the bacon for 2-3 minutes. Once brown and all the fat is rendered out, remove the bacon from the pan and place on a plate covered in a paper towel to absorb any remaining fat.

vegetable oil

1 tbsp vegetable oil

4.

Place seasoned chuck roast cubes into the remaining oil and bacon fat. Make sure not to overcrowd your beef. Cook until a nice golden brown on all sides and set aside on a plate covered with a paper towel.

5.

Preheat oven to 400°F.

6.

Add the onion and carrots to the saucepan. Saute in the remaining fat until softened. Remove from the pan and set aside.

sliced onion

1 sliced onion

peeled and chopped carrots

4.5 peeled and chopped carrots

7.

Using the burgundy, deglaze and get all the yummy burnt stuff off the bottom of the pan. Set aside.

burgundy

3 cups burgundy

8.

Place beef cubes into a dutch oven and toss with flour. Place in the preheated oven for about 10 minutes or until toasty. Remove from the oven and give them a little toss before returning to the oven for another 10 minutes.

of chuck roast cut into 2 inch cubes

3 pounds of chuck roast cut into 2 inch cubes

all purpose flour

¼ cup all purpose flour

9.

Once again, remove from the oven. Reduce the oven’s temperature to 325°F. Then, add vegetables, bacon, wine from the deglazed pan, and beef stock. Add garlic, thyme, bay leaf, and tomato paste. Mix and make sure everything is well incorporated.

crushed of garlic

3 cloves crushed of garlic

of chopped thyme

1 tbsp of chopped thyme

bay leaf

1 bay leaf

tomato paste

2 - 3 tbsp tomato paste

10.

Place in oven and allow to braise for about 3 hours. Stir occasionally. While in the oven, prepare your mushrooms and onions.

11.

Place unpeeled pearl onions in a bowl. Cover in boiling water and then transfer onions to a bath of icy water to stop cooking. Pinch onion at stem and it should slip out of its skin. If not, remove skin with paring knife.

pearl onions

1 pound pearl onions

12.

In a large skillet, heat vegetable oil and toss peeled onions around until browned. Leaving the onions in the skillet, deglaze with beef stock. Cover skillet with lid and allow the onions and beef stock to braise for about 45 minutes or until the onions are soft but still retain their shape.

of vegetable oil

1 tbsp of vegetable oil

beef stock

1 cup beef stock

13.

In another skillet, heat butter over high heat. Place mushrooms in skillet and toss and shake for about 5 minutes. When the mushrooms have expelled most of their moisture, add thyme, salt and pepper. Continue to sauté for 10 more minutes. Set aside.

of butter

2 tbsp of butter

More salt and pepper (to season)

More salt and pepper (to season)

chopped thyme

1 tsp chopped thyme

mushrooms, halved

8 ounces mushrooms, halved

14.

Remove dutch oven from oven. Using a pair of tongs, remove beef and place aside. Strain the liquid into a large saucepan.

15.

Over medium-high heat, aggressively reduce the liquid until it is thick enough to coat the back of a spoon.

16.

Place a few pieces of beef, a couple of carrots, a healthy pile of the onions, a little pile of mushrooms, and a little pile of onions on a plate. Top with some sauce and freshly chopped parsley. Dig in and prepare to have your pants blown off.

Chopped parsley

Chopped parsley

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