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Boeuf Bourguignon – Beef Bourguignon

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Here we are again, the beginning of another January and everyone is walking around talking about New Years resolutions. Do you resolve things for your year? How do you stay motivated to reach them? What is the one thing you learned last year that you would like to share?

Personally, I don’t like resolutions. I just don’t like the entire point of having to start something because its a new date. And if there’s not enough motivation behind it (say if there was, tomorrow would be a good enough start) then those ‘resolutions’ soon becomes a feeling of failure that doesn’t usually spur one on to greater things. If you feel like you need a change do as Shia said “just do it”.

This is something I feel strongly enough that I intended to do a Tête-à-Tête on it, but the first Sunday was a bit hectic in my house, having only just gotten back from a trip to Ireland. A trip I definitely plan to share over the next week or so. On occasion, what they say is true and everything I’ve heard about Ireland was definitively proved true. It’s a great country and should be on anyone’s list that loves a little charm with their travels. Even in the pouring rain, Dublin felt charming. I’m not sure of many other places that do that.

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Back to resolutions, I would love to hear your opinion and what motivates you to start them? We get three hundred and sixty five new starts each year and we should use them as and when necessary to work towards who we want to be. This year is going to be a little different on Roamingtaste, but still as many foreign recipes that will aim to show you how capable you can be in the kitchen. Or how interesting and varied this incredible earth is that we get to call home.

It seems only too appropriate that the first recipe for twenty sixteen is Beef Bourguignon. I say this because four years ago I watched Julie and Julia, if you’ve not seen it. Its two separate true stories of Julia Child’s years writing ‘The Art of French Cooking’ in France and Julie Powell who challenged herself to making every recipe from that book in one year while working full time in two thousand and two while chronicling it on her blog. Two days after that I felt compelled enough to start this little blog and it’s been a journey.

So I hope you give this recipe a go in a challenge for the start of this new year. The list of directions are long, but fear not, it’s rather simple. The only thing you really need for this recipe is time. The oven does most of the work and while it sounds time consuming, only the beginning and end of this recipe require your full attention. When this is (finally) on your plate, you will have achieved something for twenty sixteen, making a French classic in your own kitchen.

Boeuf Bourguignon – Beef Bourguignon
Adapted from Julia Child via Food.com
Serves 6

Ingredients:
Beef Stew
170 grams/1/3 pound thick bacon
1 tablespoon olive oil
1.3 kilograms/3 pounds stewing beef, cut into 2 inch cubes
1 carrot, peeled, halved and sliced
1 onion, peeled and roughly sliced
1 teaspoon salt
Pinch freshly ground pepper
2 tablespoons flour
3 cups red wine, a Bordeaux or Burgundy
2 1/2 cups organic beef stock
1 tablespoon tomato paste
2 garlic cloves, mashed
1 sprig fresh thyme
1 fresh bay leaf
Braised Onions
18 shallot onions, peeled
1 tablespoon butter
1 tablespoon olive oil
1/3 cup beef stock
1 fresh bay leaf
1 sprig fresh thyme
Sautéed Mushrooms
450 grams/1 pound
2 tablespoons butter
1 tablespoon olive oil

Directions:
Slice the rind from the bacon and set aside.

Slice the bacon into 1/4 inch thickness.

Preheat the oven to 230ºC/450F.

Place the bacon and rind into a large oven proof pot and cover with water, simmering for 10 minutes. Remove, drain and dry the bacon. Discard the water.

Add the olive oil on medium heat and add the bacon and rind, cooking until lightly browned, approximately 3 minutes.

Remove the bacon and rind and set aside.

Dry the beef and add to the pot with the oil from the bacon still remaining. Cooking until browned on all sides, approximately 2 minutes for each slice, continue with the remaining beef slices. Removing each browned slice and setting aside with the bacon.

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Cook the carrot and onion in the remaining oil from the meat until softened, approximately 3 minutes.

IMG_9641Discard any of the oil left in the pan and add in the bacon and beef with the carrot and onion, stirring to combine. Season with the salt and pepper and stir the flour through.

IMG_9654Place the uncovered pot into the oven for 4 minutes.

Remove from the oven, stir through and return uncovered for a further 4 minutes.

Remove the ovenproof pot from the oven and lower the temperature to 160C/325F.

Add the wine and stock to the pot until the meat is just covered.  Add in the tomato paste, garlic, fresh herbs and bacon rind over medium heat until simmering.

IMG_9657Cover and return to the oven for three to four hours to simmer in the oven and the liquid has reduced and thickened. The beef will be tender when pierced with a fork.

Meanwhile, to prepare your onions, place the butter and oil in a frying pan on medium heat, stirring to ensure they brown consistently and soften, approximately 8 minutes.

IMG_9664Add the beef stock, seasonings and herbs and cover. Allow to simmer for 40 minutes until the onions are soft, but still hold their shape and the liquid has evaporated.

Remove the herbs and set the onions aside.

For the mushrooms, place the butter and oil on high heat in a frying pan until the butter has stopped bubbling. Add the mushrooms and stir to coat, cooking approximately 5 minutes until lightly browned.

IMG_9667Remove and set aside.

Meanwhile, when the meat is tender, pour the contents of the pot over a sieve into a saucepan to drain the sauce away.

Wash out the pot and return the meat and vegetables to the pot, discarding the herbs.

Remove the fat from the top and simmer the sauce over medium heat until it thickens and coats the back of a spoon lightly.

Stir the onions and mushrooms through the meat, serve with the sauce poured over.

Serve immediately.

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Boeuf Bourguignon – Beef Bourguignon

Serving Size: 6

Boeuf Bourguignon – Beef Bourguignon

Ingredients

    Beef Stew
  • 170 grams/1/3 pound thick bacon
  • 1 tablespoon olive oil
  • 1.3 kilograms/3 pounds stewing beef, cut into 2 inch cubes
  • 1 carrot, peeled, halved and sliced
  • 1 onion, peeled and roughly sliced
  • 1 teaspoon salt
  • Pinch freshly ground pepper
  • 2 tablespoons flour
  • 3 cups red wine, a Bordeaux or Burgundy
  • 2 1/2 cups organic beef stock
  • 1 tablespoon tomato paste
  • 2 garlic cloves, mashed
  • 1 sprig fresh thyme
  • 1 fresh bay leaf
    Braised Onions
  • 18 shallot onions, peeled
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/3 cup beef stock
  • 1 fresh bay leaf
  • 1 sprig fresh thyme
    Sautéed Mushrooms
  • 450 grams/1 pound
  • 2 tablespoons butter
  • 1 tablespoon olive oil

Instructions

  • Slice the rind from the bacon and set aside.
  • Slice the bacon into 1/4 inch thickness.
  • Preheat the oven to 230ºC/450F.
  • Place the bacon and rind into a large oven proof pot and cover with water, simmering for 10 minutes. Remove, drain and dry the bacon. Discard the water.
  • Add the olive oil on medium heat and add the bacon and rind, cooking until lightly browned, approximately 3 minutes.
  • Remove the bacon and rind and set aside.
  • Dry the beef and add to the pot with the oil from the bacon still remaining. Cooking until browned on all sides, approximately 2 minutes for each slice, continue with the remaining beef slices. Removing each browned slice and setting aside with the bacon.
  • Cook the carrot and onion in the remaining oil from the meat until softened, approximately 3 minutes.
  • Discard any of the oil left in the pan and add in the bacon and beef with the carrot and onion, stirring to combine. Season with the salt and pepper and stir the flour through.
  • Place the uncovered pot into the oven for 4 minutes.
  • Remove from the oven, stir through and return uncovered for a further 4 minutes.
  • Remove the ovenproof pot from the oven and lower the temperature to 160C/325F.
  • Add the wine and stock to the pot until the meat is just covered. Add in the tomato paste, garlic, fresh herbs and bacon rind over medium heat until simmering.
  • Cover and return to the oven for three to four hours to simmer in the oven and the liquid has reduced and thickened. The beef will be tender when pierced with a fork.
  • Meanwhile, to prepare your onions, place the butter and oil in a frying pan on medium heat, stirring to ensure they brown consistently and soften, approximately 8 minutes.
  • Add the beef stock, seasonings and herbs and cover. Allow to simmer for 40 minutes until the onions are soft, but still hold their shape and the liquid has evaporated.
  • Remove the herbs and set the onions aside.
  • For the mushrooms, place the butter and oil on high heat in a frying pan until the butter has stopped bubbling. Add the mushrooms and stir to coat, cooking approximately 5 minutes until lightly browned.
  • Remove and set aside.
  • Meanwhile, when the meat is tender, pour the contents of the pot over a sieve into a saucepan to drain the sauce away.
  • Wash out the pot and return the meat and vegetables to the pot, discarding the herbs.
  • Remove the fat from the top and simmer the sauce over medium heat until it thickens and coats the back of a spoon lightly.
  • Stir the onions and mushrooms through the meat, serve with the sauce poured over.
  • Serve immediately.
  • Notes

    Adapted from Julia Child via Food.com

    http://roamingtaste.com/boeuf-bourguignon-beef-bourguignon/

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