Hi! Sorry It's been a while! 2011 was crazy, but hopefully 2012 will be more manageable.
For New Year's Day dinner, DivaMom and I decided to make Boeuf Bourguignon a La Julia Child (click the link for the recipe).
This is a 2 person job! We had to make a few adjustments. I couldn't find solid chunk bacon, so we used regular bacon. We used 2 types of wine, both burgundy wines but one had 12% and the other had 14% alcohol. We used low sodium beef broth. We also doubled the recipe so we could take it to my grandparent's house to have dinner with them.
First we boiled the bacon. I'm not sure why this was necessary. I'm guessing it's to remove the nitrates.
Then we took out our Dutch Ovens (we have 2 matching DOs) and put olive oil in them
We dried the bacon.
Then we sauteed the bacon in the olive oil.
We removed the bacon from the DO and put in the stew meat (which had to be dried by hand so it got seared. I would have taken a pic of me drying the meat, but my hands were gross and I didn't want to contaminate the camera).
We removed the meat
and sauteed the carrots and chopped yellow onions. DivaMom likes carrots so we had lots of them.
Once they were soft, we added the bacon and the beef back into the DO.
We added salt, pepper and flour then popped it in the oven (450 degrees) for 4 minutes, stirred, then back in the oven for another 4 minutes.
Time to add the wine!
and garlic, tomato paste, stock and herbs.
It simmered on top of the stove, then it went back in the oven (325 degrees) for 5 hours (the meat was tough).
I peeled an entire bag of potatoes to go with the stew.
After a few hours we started the braised onions (we don't do mushrooms).I pealed the pearl onions (what a pain in the butt!)
Melted unsalted butter in the skillet.
Added onions
Cooked them gently until they browned, and picked out the ones that separated because they got tough. Then added beef stock and herbs, and cooked them for about 50 minutes.
We then boiled the potatoes...well, over boiled is more accurate...
They were the consistency of baby food. There were a few chunks that were salvageable so when the stew came out of the oven we added the few chunks of potato to it. We also added the braised onions to it too.
after 6 hours....this is what we had:
Since the potatoes didn't really work out. I made a package of frozen rice to go with it (after 6 hours, I didn't feel like making real rice).
poured the rice into a microwave safe dish, covered, and cooked it for 3 minutes and stirred. cooked it for another 3 minutes and it was ready!
The finished product!
We've made this a few times before. This recipe is labor intensive, and takes a looooooooong time to cook. We've learned that the type of wine makes a huge difference. You MUST use a burgundy with a high alcohol percentage, otherwise you don't get the wine flavor to come through. You also have to use regular beef broth, not low sodium. This is not a diet friendly recipe, but for a special occasion, it is a tasty treat.
For New Year's Day dinner, DivaMom and I decided to make Boeuf Bourguignon a La Julia Child (click the link for the recipe).
This is a 2 person job! We had to make a few adjustments. I couldn't find solid chunk bacon, so we used regular bacon. We used 2 types of wine, both burgundy wines but one had 12% and the other had 14% alcohol. We used low sodium beef broth. We also doubled the recipe so we could take it to my grandparent's house to have dinner with them.
First we boiled the bacon. I'm not sure why this was necessary. I'm guessing it's to remove the nitrates.
Then we took out our Dutch Ovens (we have 2 matching DOs) and put olive oil in them
We dried the bacon.
Then we sauteed the bacon in the olive oil.
We removed the bacon from the DO and put in the stew meat (which had to be dried by hand so it got seared. I would have taken a pic of me drying the meat, but my hands were gross and I didn't want to contaminate the camera).
We removed the meat
and sauteed the carrots and chopped yellow onions. DivaMom likes carrots so we had lots of them.
Once they were soft, we added the bacon and the beef back into the DO.
We added salt, pepper and flour then popped it in the oven (450 degrees) for 4 minutes, stirred, then back in the oven for another 4 minutes.
Time to add the wine!
It simmered on top of the stove, then it went back in the oven (325 degrees) for 5 hours (the meat was tough).
I peeled an entire bag of potatoes to go with the stew.
After a few hours we started the braised onions (we don't do mushrooms).I pealed the pearl onions (what a pain in the butt!)
Melted unsalted butter in the skillet.
Cooked them gently until they browned, and picked out the ones that separated because they got tough. Then added beef stock and herbs, and cooked them for about 50 minutes.
We then boiled the potatoes...well, over boiled is more accurate...
after 6 hours....this is what we had:
Since the potatoes didn't really work out. I made a package of frozen rice to go with it (after 6 hours, I didn't feel like making real rice).
poured the rice into a microwave safe dish, covered, and cooked it for 3 minutes and stirred. cooked it for another 3 minutes and it was ready!
The finished product!
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| (I have no idea why this pic is sideways, but you get the idea) |
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