I’ve never encountered Julia Child before the movie. (Remember my “not-so-fascinated-with-French-cuisine” attitude?) But right after being captivated by her heartfelt kitchen spirit, I began scouring for her recipes. Beouf Bourguignon (which is simply braised beef in red wine) is one of her most famed masterpiece. Hence, the quest for a Dutch oven started (I don’t have budget yet for a Le Creuset so I settled for a Red Martha). Then the rest is all in my cooking history.
Cheers to another faboulous French dish!
Ingredients
1 tablespoon good olive oil
5-7 pcs center cut applewood smoked bacon, diced
2 lbs chuck beef / tri-tip loin cut into 1-inch cube
1/2 pound carrots, (I used baby carrots)
1 pc tomato (optional)
2 pcs red potatoes (optional)
1 medium sized onions, sliced
2 cloves chopped garlic
1/2 cup Cognac (optional)
2/3 (750 ml.) bottle good dry red wine (I used Merlot for a rustic/full-bodied taste)
1 can beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1/2 pound fresh mushroom, thickly sliced
salt and pepper
1/2 cup chopped fresh parsley, optional for serving
Directions
Preheat the oven to 250 degrees F.
Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon to a large plate. Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
Toss the carrots, onions (tomato and potatoes), 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. (Optional: Add the Cognac, stand back, and ignite with a match to burn off the alcohol.) Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/2 hours or until the meat and vegetables are very tender when pierced with a fork.
Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste. (For each serving, sprinkle with parsley.)
- the mister’s reaction upon tasting this was “perfect”. (takot nya lang magutom!)
1 tablespoon good olive oil
5-7 pcs center cut applewood smoked bacon, diced
2 lbs chuck beef / tri-tip loin cut into 1-inch cube
1/2 pound carrots, (I used baby carrots)
1 pc tomato (optional)
2 pcs red potatoes (optional)
1 medium sized onions, sliced
2 cloves chopped garlic
1/2 cup Cognac (optional)
2/3 (750 ml.) bottle good dry red wine (I used Merlot for a rustic/full-bodied taste)
1 can beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1/2 pound fresh mushroom, thickly sliced
salt and pepper
1/2 cup chopped fresh parsley, optional for serving
Directions
Preheat the oven to 250 degrees F.
Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon to a large plate. Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
Toss the carrots, onions (tomato and potatoes), 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. (Optional: Add the Cognac, stand back, and ignite with a match to burn off the alcohol.) Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/2 hours or until the meat and vegetables are very tender when pierced with a fork.
Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste. (For each serving, sprinkle with parsley.)
- the mister’s reaction upon tasting this was “perfect”. (takot nya lang magutom!)
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