Boeuf Bourguignon a La Julia Child Recipe

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Boeuf Bourguignon a La Julia Child
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Ingredients
25
Count
Nutrition
866
Calories
Total time
300
Minutes
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Ingredients:

Directions:

  1. First prepare the bacon: cut off the rind and reserve.
  2. Cut the bacon into lardons about 1/4 thick and 1 1/2 long.
  3. Simmer the rind and the lardons for ten minutes in 1 1/2 quarts of water.
  4. Drain and dry the lardons and rind and reserve.
  5. Pre-heat the oven to 450°F.
  6. Put the tablespoon of olive oil in a large (9 - 10 wide, 3 deep) fireproof casserole and warm over moderate heat.
  7. Saute the lardons for 2 to 3 minutes to brown lightly.
  8. Remove to a side dish with a slotted spoon.
  9. 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.
  10. Once browned, remove to the side plate with the bacon.
  11. In the same oil/fat, saute the onion and the carrot until softened.
  12. Pour off the fat and return the lardons and the beef to the casserole with the carrots and onion.
  13. Toss the contents of the casserole with the salt and pepper and sprinkle with the flour.
  14. Set the uncovered casserole in the oven for four minutes.
  15. Toss the contents of the casserole again and return to the hot oven for 4 more minutes.
  16. Now, lower the heat to 325°F and remove the casserole from the oven.
  17. Add the wine and enough stock so that the meat is barely covered.
  18. Add the tomato paste, garlic and herbs and the bacon rind.
  19. Bring to a simmer on the top of the stove.
  20. Cover and place in the oven, adjusting the heat so that the liquid simmers very slowly for three to four hours.
  21. The meat is done when a fork pierces it easily.
  22. While the meat is cooking, prepare the onions and mushrooms and set them aside till needed.
  23. For the onion, if using frozen, make sure they are defrosted and drained.
  24. Heat the butter and oil in a large skillet and add the onions to the skillet.
  25. Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible, without breaking apart.
  26. Pour in the stock, season to taste, add the herbs, and cover.
  27. 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.
  28. Remove the herbs and set the onions aside.
  29. For the mushrooms, heat the butter and oil over high heat in a large skillet.
  30. As soon as the foam begins to subside add the mushrooms and toss and shake the pan for about five minutes.
  31. As soon as they have browned lightly, remove from heat.
  32. To Finish the Stew:.
  33. When the meat is tender, remover the casserole from the oven and empty its contents into a sieve set over a saucepan.
  34. 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).
  35. Distribute the mushrooms and onions over the meat.
  36. Skim the fat off the sauce and simmer it for a minute or two, skimming off any additional fat which rises to the surface.
  37. You should be left with about 2 1/2 cups of sauce thick enough to coat a spoon lightly.
  38. If the sauce is too thick, add a few tablespoons of stock.
  39. If the sauce is too thin, boil it down to reduce to the right consistency.
  40. Taste for seasoning.
  41. Pour the sauce over the meat and vegetables.
  42. If you are serving immediately, place the covered casserole over medium low heat and simmer 2 to 3 minutes.
  43. Serve in the casserole or on a warm platter surrounded by noodles, potatoes or rice and garnished with fresh parsley.
  44. If serving later or the next day, allow the casserole to cool and place cold, covered casserole in the refrigerator.
  45. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 866.24 Kcal (3627 kJ)
Calories from fat 343.97 Kcal
% Daily Value*
Total Fat 38.22g 59%
Cholesterol 179.4mg 60%
Sodium 1096.09mg 46%
Potassium 2178.1mg 46%
Total Carbs 48.67g 16%
Sugars 20.86g 83%
Dietary Fiber 9.66g 39%
Protein 63.06g 126%
Vitamin C 31.8mg 53%
Vitamin A 0.2mg 6%
Iron 5.7mg 31%
Calcium 164.1mg 16%
Amount Per 100 g
Calories 85.91 Kcal (360 kJ)
Calories from fat 34.11 Kcal
% Daily Value*
Total Fat 3.79g 59%
Cholesterol 17.79mg 60%
Sodium 108.7mg 46%
Potassium 216.01mg 46%
Total Carbs 4.83g 16%
Sugars 2.07g 83%
Dietary Fiber 0.96g 39%
Protein 6.25g 126%
Vitamin C 3.2mg 53%
Iron 0.6mg 31%
Calcium 16.3mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.7
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

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