I just love Julia Child’s French cooking most especialy this hard to spell Boeuf Bourguignon, her signature dish. Whenever I wanted to impress someone with my food dish and I got a lot of time, this is what I usually prepare. Even the toughest beef chuck will be as soft as a fillet mignon, the secret is on the procedure . Let’s proceed immediately by looking at the ingredients below and find out the secret of rendering the most flavorful and tender beef recipe that will definitely wow your guests this coming Thanksgiving holiday.
3 lbs. beef chuck cut into bite-sized pieces)
1 Tbsp. Extra Light olive oil
1 piece carrot (sliced)
2 Tbsp. flour
pearl white onions (skinned, brown braised in broth)
2 pieces clove of garlic (crushed by garlic crusher)
2 cups inexpensive red wine
2 cups beef, chicken or vegetable stock
1 tsp. sea salt
1/2 tsp freshly cracked peppercorns
1 Tbsp. Tomato paste
1/2 tsp.dried thyme herbs
1-2 pieces bay leaves (crushed)
optional vegetables like peas, green beans or button mushrooms
6-8 pieces bacon
1. Paper towel dry the beef or it will not brown when damp.
2. Blanch the bacon for 10 minutes keeping them just under the water in a pot, drain and dry. Sauté the bacon in oil in an oven safe dodge pan to brown lightly and remove with a slotted spoon. Re-heat the oil in the pan until smoking before you sear the beef pieces, brown them in 2 batches and avoid overcrowding the pan. Each pieces should be nicely browned on all sides, remove with slotted spoon and mix with the bacon. You may cut the bacon into quarters.
3. Brown all the vegetables in the same fat in the pan, set aside all the vegetables and pour out the sautéing fat before returning the beef and the bacon into the same pan and sprinkle salt and pepper. Sprinkle the flour and toss again to coat while pre-heating the oven for 4 minutes at 350 degrees F and place the uncovered pan with beef and bacon in the middle rack of the oven for another 4 minutes. Take off the casserole. Turn down the oven temperature to 325 degrees F.
4. Place the casserole into the stove-top and mix with wine, beef stock, thyme, crushed bayleaves, tomato paste and garlic, stir well and simmer.
5. Once it started simmering for 1-2 minutes, cover the casserole and place inside the middle rack of the oven and simmer for 2 hours until tender. Take out the covered casserole into the dining table and let it rest a little bit before taking the cover off, Be very careful with the casserole, it is very, very hot. Lift and place the very tender beef pieces very carefully in a deep serving tray and decorate the vegetables and finally ladle up the thick sauce into the beef. You may decorate with parsley when the beef’s not too hot anymore. Bon Appetit! As Julia said each time she closed her still black and white cooking show aired from Massachusetts. She’s one of my favorite chefs of all time.
As always Delicious! (Masarap!), This time, Very tender!