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Boeuf Bourguignon Julia Child Recipe

Season with 1 2 teaspoon coarse salt and 1 4 teaspoon ground pepper.
Boeuf bourguignon julia child recipe. Stir well cover and lock the lid into place. Add the pearl onions and mushrooms to the pot. Pour the sauce over the beef and baste the meats keeping the heat low for 3 minutes.
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. Recipe adapted from mastering the art of french cooking by julia child simone beck and louisette bertholle. In the same oil fat saute the onion and the carrot until softened.
Remove to a side dish with a slotted spoon. 3 cups red wine young and full bodied like beaujolais cotes du rhone. Once browned remove to the side plate with the bacon.
You can serve the boeuf bourguignon now or let it cool refrigerate then slowly re warm the next day. Drain the beef stew through the colander and into the pot. Have a glass of wine while preparing this wonderful dish and the results will be rewarding.
3 pounds lean stewing beef cut into 2 inch cubes. Place the pot with the sauce over a medium heat and simmer for about 5 minutes skimming any fat on top. 3 1 2 tablespoons olive oil.
Julia child s beef bourguignon beef burgundy this recipe is adapted from mastering the art of french cooking by julia child. Add in the onions pearl onions carrots wine 2 cups of stock tomato paste 4 cloves minced garlic bullion and herbs.
Source : pinterest.com