Boeuf Bourguignon A La Julia Child Recipes

Steps:

• First prepare the bacon: cut off the rind and reserve.
• Cut the bacon into lardons about 1/4" thick and 1 1/2" long.
• Simmer the rind and the lardons for ten minutes in 1 1/2 quarts of water.
• Drain and dry the lardons and rind and reserve.
• Pre-heat the oven to 450°F.
• Put the tablespoon of olive oil in a large (9" - 10" wide, 3" deep) fireproof casserole and warm over moderate heat.
• Saute the lardons for 2 to 3 minutes to brown lightly.
• Remove to a side dish with a slotted spoon.
• Dry off the pieces of beef and saute them, a few at a time in the hot oil/bacon fat until nicely browned on all sides.
• Once browned, remove to the side plate with the bacon.
• In the same oil/fat, saute the onion and the carrot until softened.
• Pour off the fat and return the lardons and the beef to the casserole with the carrots and onion.
• Toss the contents of the casserole with the salt and pepper and sprinkle with the flour.
• Set the uncovered casserole in the oven for four minutes.
• Toss the contents of the casserole again and return to the hot oven for 4 more minutes.
• Now, lower the heat to 325°F and remove the casserole from the oven.
• Add the wine and enough stock so that the meat is barely covered.
• Add the tomato paste, garlic and herbs and the bacon rind.
• Bring to a simmer on the top of the stove.
• Cover and place in the oven, adjusting the heat so that the liquid simmers very slowly for three to four hours.
• The meat is done when a fork pierces it easily.
• While the meat is cooking, prepare the onions and mushrooms and set them aside till needed.
• For the onion, if using frozen, make sure they are defrosted and drained.
• Heat the butter and oil in a large skillet and add the onions to the skillet.
• Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible, without breaking apart.
• Pour in the stock, season to taste, add the herbs, and cover.
• Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated.
• Remove the herbs and set the onions aside.
• For the mushrooms, heat the butter and oil over high heat in a large skillet.
• As soon as the foam begins to subside add the mushrooms and toss and shake the pan for about five minutes.
• As soon as they have browned lightly, remove from heat.
• To Finish the Stew:.
• When the meat is tender, remover the casserole from the oven and empty its contents into a sieve set over a saucepan.
• Wash out the casserole and return the beef and bacon to it (discarding the bits of carrot and onion and herbs which remain in the sieve).
• Distribute the mushrooms and onions over the meat.
• Skim the fat off the sauce and simmer it for a minute or two, skimming off any additional fat which rises to the surface.
• You should be left with about 2 1/2 cups of sauce thick enough to coat a spoon lightly.
• If the sauce is too thick, add a few tablespoons of stock.
• If the sauce is too thin, boil it down to reduce to the right consistency.
• Taste for seasoning.
• Pour the sauce over the meat and vegetables.
• If you are serving immediately, place the covered casserole over medium low heat and simmer 2 to 3 minutes.
• Serve in the casserole or on a warm platter surrounded by noodles, potatoes or rice and garnished with fresh parsley.
• If serving later or the next day, allow the casserole to cool and place cold, covered casserole in the refrigerator.
• 20 minutes prior to serving, place over medium low heat and simmer very slowly for ten minutes, occasionally basting the meat and vegetables with the sauce.

Steps:

• Preheat oven to 350°F. Place garlic on large piece of foil. Pour 2 tablespoons wine over garlic. Wrap foil around garlic to enclose. Roast garlic until soft, about 40 minutes. Cool. Press garlic between fingertips to release from skins; set aside.
• Cook bacon in large pot over medium heat until brown, about 10 minutes. Transfer to paper towels. Pour drippings into small bowl. Return 2 tablespoons to same pot; reserve remainder. Increase heat to high. Working in batches, add beef to pot and brown, about 7 minutes per batch. Using slotted spoon, transfer meat to large bowl.
• Reduce heat to medium-low. Add chopped onion and chopped carrot to pot; sauté 5 minutes. Mix in flour. Return beef and accumulated juices to pot. Stir in tomato paste. Add herb sprigs, bay leaves, roasted garlic and 2 cups wine; simmer 15 minutes. Add 3 cups broth. Cover; simmer 1 1/2 hours, stirring occasionally. Uncover; simmer until meat is tender, stirring occasionally, about 1 1/2 hours longer. Discard herb sprigs and bay leaves.
• Cook pearl onions in large saucepan of boiling salted water for 2 minutes. Using 4- to 5-inch-diameter strainer, transfer onions to medium bowl; cool slightly, then peel. Return water to boil. Add carrots and cook until tender, about 4 minutes. Drain. Transfer to bowl of ice water to cool. Drain. (Bacon, stew and vegetables can be prepared 1 day ahead. Cover separately and refrigerate.)
• Heat 2 tablespoons reserved bacon drippings in large skillet over medium-high heat. Add mushrooms; sauté until golden brown, about 6 minutes. Add pearl onions to mushrooms; sauté until onions are golden, about 4 minutes. Add carrots; cook until heated through, about 3 minutes. Season with salt and pepper. Bring stew to simmer, thinning with more broth, if desired. Stir bacon and 2/3 of vegetables into stew. Transfer to large bowl. Top stew with remaining vegetables.

Steps:

• Preheat the oven to 400 degrees fahrenheit. Pat the roast dry with paper towels. Sprinkle with salt, pepper, and lightly pat with flour on both sides. In a 4- to 6-quart Dutch oven or similar heavy stove-top and oven-proof pot, heat 1 1/2 tablespoons olive oil to hot but not smoking. Add the beef to the pot and brown, turning several times, until well browned on both sides. add a little more oil if necessary to prevent burning. Add the wine, 3 cups beef broth, thyme, and bay leaf to the Dutch oven. Bring to a boil. Cover tightly. Transfer to the center oven rack. Reduce the heat to 375 degrees fahrneheit. Braise for 2 1/2 to 3 hours, or until the beef is tender when pierced in the center with a fork. Meanwhile, in a medium-large roasting pan, stir the beef bones with 1 1/2 tablespoons oil until coated. Roast the bones for 1 hour, or until very well browned. Discard the fat. Transfer the beef bones to the Dutch oven. Add the remaining 1/2 cup beef broth to the roasting pan. Using a wooden spoon, scrape up the browned bits from the bottom, then add the mixture to the Dutch oven. Continue cooking the roast, tightly covered. Meanwhile, stir together the vegetables, 1 1/2 tablespoons oil, and salt and pepper to taste in the roasting pan previously used. Roast, stirring occasionally, 50 to 60 minutes, or until the vegetables are just tender when tested with a fork. Set aside. When the pot roast is tender, arrange it and the vegetables in a large, deep, heat-proof serving dish or platter. Cover and return to the oven to stay warm. If the broth has not reduced to 3 cups or less, return the Dutch oven to the burner over medium-high heat. Cook briskly, uncovered, until the broth reduces to about 3 cups. (If the broth already measures less than 2 cups, add about 1/2 cup more canned beef broth or water to it.) Discard the bones. Place the broth in a 4-cup measure; let stand until the fat rises to the surface. Skim or pour off the fat. Pour the de-fatted broth over the pot roast and vegetables (reheat the broth to hot first, if necessary) and serve. The pot roast is also excellent reheated. It will keep, refrigerated, for up to 4 days.