Boeuf Bourguignon

January 9, 2010

Julia Child called it “certainly one of the most delicious beef dishes concocted by man.”  It was the centerpiece in the movie “Julie & Julia” and Chris Kimball moaned in ecstasy as he ate it on the air in ATK.  Undaunted by the 11 cooking time, Bouef Borguignon is the recipe I most wanted to make in 2010.

Problems.

  1. At 6:30 this morning, I realized that I accidentally bought “Maple Flavored Bacon.”  Who on earth would eat maple-flavored bacon?  (I checked the ingredients and there’s no real maple syrup in there).  Oh well, I had to use it because my other bacon was frozen 😦
  2. Chris Kimball goes to great lengths to describe how your beef chunks must be 1-1/2 inch cubes. Julia Child goes even further and says to use 2 inch cubes. So how am I going to follow ATK’s advice “to save time, use precut meat (labeled “chuck”)?  Those little 3/4 inch precut pieces were sure to disintegrate during the 9 hours of cooking.  Solution: I didn’t save time. I cut up my own chuck roast. The good news was it was on sale for $2/lb.
  3. Chris Kimball told me to use frozen pearl onions (and to add sugar) so that they’d be ready in 5 minutes. Sorry Chris. No way.  I bought fresh boiler onions and deeply carmelized them for 50 minutes (following Julia Child’s method). No sugar needed!

Recipe Rating: 5-star.
Cost: $25 for 6 to 8 servings. $9 for beef and $9 for wine.
How much work? lots.
How big of a mess?  Huge mess.
Start time 6:30 AM. Dinner time 5:30pm.   Yes, 11 hours in the making.

Beef Burgundy

A hearty beef stew in red wine, with bacon, onion and mushroom.


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