24 April, 2017
You Don’t Have To Be Julia Child To Make Beef Bourguignon
I think I’ve been watching too many French themed movies while recovering from back surgery. These movies have all featured romantic city scapes, beautiful countryside scenes, and luscious food and wine. If you’re in the mood for an entertaining romantic movie, here are a a few I’ve indulged in lately: French Kiss, An American in Paris, Le Divorce, Midnight in Paris, Amelie, Charade, Forget Paris, 2 Days in Paris and of course Julie Julia with the classic Beef Bourguignon scene.
I’ve looked up Julia Child’s Beef Bourguignon recipe from her book Art of French Cooking. Here is a link to that recipe. I’m sure it tops the recipe featured in this blog in flavor, but I wasn’t willing to go through all that work today, so cooked up this modified version I found on Delish.
To set the mood, I streamed the song “I love Paris in the springtime” sung by Frank Sinatra.
Cut up vegetables. Braise meat pieces.
Add vegetables to meat in the pan.
Ready to eat, served over creamy dreamy mashed potatoes. Yummy!
- • 3-4 lb. stew beef or chuck roast cut into chunks
- • 3 tablespoon extra-virgin olive oil
- • 1 cup red wine
- • 1 cup beef broth
- • 2 cup sliced mushrooms OPTIONAL
- • 2 large carrots, sliced into rounds
- • 1 large onion, diced
- • 2-3 cloves garlic, chopped
- • 3 sprigs fresh thyme
- • 1-2 sprigs fresh rosemary (rosemary can be overpowering so add 1 sprig if you only want a slight rosemary flavor)
- • 2 tablespoons all-purpose flour
- Heat a large skillet over medium-high heat and add olive oil. Sear beef pieces about 3 minutes per side. Deglaze pan with some red wine, scraping up any bits with a wooden spoon.
- Add beef broth, mushrooms, carrots, onion, garlic, thyme, rosemary and remaining red wine. Simmer on low for 1-2 hours or until beef is easily pulled apart.
- Whisk flour with a few tablespoons of beef broth to form a smooth creamy sauce.
- Turn up the heat to medium and add flour mixture to thicken the broth.
- Salt and pepper to taste.
- Serve immediately over rice, noodles or potatoes.
- Recipe can be adapted to a slow cooker - cook on high 6 to 7 hours, until beef is easily shreddable.