![]() ![]() Worried about the amount of wine? Reduce it to 2 cups and up the stock to 3 cups (for oven and stove top methods only). It doesn’t need to be expensive, but try to get a good quality brand. We used a $20 bottle of Pinot Noir as we love cooking with that particular wine. Julia recommends a good quality burgundy for her Beef Bourguignon recipe. Which red wine is best for beef bourguignon? You should be left with about 2 1/2 cups of sauce thick enough to coat the back of a spoon. ![]() However, if the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency. If the sauce is too thick, add a few tablespoons of stock at a time to thin it out. After straining the liquid, simmer it for a minute or two and watch the magic of a deliciously rich and glossy gravy thicken before your eyes. Simmer the gravy.Please don’t skip this step.It added a lot more flavour to the end result. I couldn’t resist adding some garlic to them along with some salt and pepper. They really are incredible added in fresh from the pan, plump and buttery. When I tried adding them in from the start, they had shrivelled up into nothingness by the end. Don’t skip the buttery garlic mushrooms.If you’re serving it the next day, the flavours are even better. The wine flavour mellowed out and we LOVED it. PLEASE don’t worry or try to adjust it straight away! Let it rest for 15 minutes and the flavours begin to settle into each other. Taste test: We taste tested it immediately after cooking and found that the wine was an extremely strong flavour in the gravy.Having said the though, you can use whichever stewing beef you can find or have on hand. The meat fell apart so beautifully and tasted better than the others with a juicy outcome. We tried this with a few cuts of beef: brisket, chuck steak and stewing beef (yes, the third time I made it was in our Instant Pot/Multi Cooker). I was left craving this the next day, so we made it again and again. This I couldn’t bring myself to do, wanting to keep every single lick of flavour in that pot. Lastly, Julia asks us to wash out the casserole and return the beef and bacon to it at the end of the recipe.So, the second time around, I added them in with all of the ingredients, saving a pot and stove top cooking time, and the results were better for us. My family completely skipped over the onions in their bowls, eating everything else and leaving them behind. Also, Julia prepares her pearl sized onions seperate from the Beef Bourguignon itself, adding them in near the end of cooking.We added a couple extra cloves of garlic feeling we missed that particular flavour, and added more herbs into the stew.We skipped this also and opted to continue cooking over stove top. When beef and veggies are in, Julia suggests to set the casserole in the oven for 4 minutes, then toss the meat and return to the oven for 4 minutes more.We skipped this and just went straight to frying until crisp and browned. Julia’s first step is to simmer bacon rind and fat in water for 10 minutes, remove then proceed to fry lightly in oil.Trying it again and skipping only a couple of steps to attempt to cut down on some the work and washing extra pots adding a little more of this and that, I have to say the results were just about the same but with a little added flavour. I can honestly say I have never enjoyed a stew as much as I did when it was done. So I poured myself a wine and began my mission to follow AT LEAST one recipe in my life as best as I could. I don’t know about you but when reading the original recipe from Julia’s book, I immediately became as nervous as Amy Adams’ Julie in the movie Julie and Julia. Still, I didn’t want to mess with something so perfect. We cut out a few steps from Julia’s original to make it a little easier and maybe a little less intimidating. You don’t need to be an experienced cook to try this in your kitchen at home.Įven though it’s been remade all over the world countless times by families over the decades, it’s an extremely forgiving recipe. Whichever one you choose, you will not be disappointed!Īdapting this Beef Bourguignon from Julia’s best seller, Mastering the Art of French Cooking, this dish raises a simple beef stew to an art form and is not too difficult to make at all. In our recipe, we included four different cooking methods to make your life easier: traditional oven, stove top, slow cooker and instant pot or pressure cooker methods. This is one recipe where you want to take your time cooking it, drinking a glass of wine or two while preparing it, and show it a lot of love. Julia Child’s Beef Bourguignon (Bœuf Bourgignon in French) is a world wide loved classic for a reason. Jump to Recipe Print Recipe Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child’s Beef Bourguignon an incredible family dinner. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |