skip to main content

what to serve with boeuf bourguignon? Hurry !!

14 years ago

I am making this for Sunday dinner today and want to know what you recommend serving with it. Potatoes, green beans, egg noodles????

This is a comfort meal, not an elegant dinner party.

I've got to get to the market soon in order for this to be ready by 4:00!

Thanks,

Sue

Sort by:Oldest

Comments (15)

User
14 years ago
I prefer broad noodles or garlic mashed potatoes.
lindac
14 years ago
Noodles....
Related Discussions
Quotes 12 - 6 - 17 : 1, Muller, Kilmer, Eisenstaedt, de Man, Porter,Br
Q
Comments (1)
Paul Eisenstaedt: "I dream that someday the step between my mind and my fingers will no longer be needed. And that simply by blinking my eyes, I shall make pictures...." Something I think about once a day, since I watch animals and birds a lot and even if I have a camera in my pocket, by the time I reach for it, the moment is already gone. Who remembers Dave Brubeck? Love his play and am glad that we never got rid of our records.
...See More
Blue Themed Dinner?
Q
Comments (28)
Post dinner report! The gathering was changed to a sit down dinner for 10 women who were the core of the "Midterm Squad". I stayed in the kitchen while Z plated and served and bused. ("Z" is our interim housemate. He is Dear Daughter's friend from high school and college roommate, finishing the fifth year of his degree program in Portland and living with us. The backstory is that SWMBO and I are not coping well with imminent empty-nesterhood, so it was either have Z live with us or get a dog, and our cat had the tie-breaking vote.) Dinner started with a beet, blue cheese, arugula salad. Dressing was rice vinegar, shallots, poppy seed, mustard. Soup was clear mushroom soup. I say "clear" not to suggest it was transparent as water, but to distinguish it from creamy mushroom soups. I used a lot of mushrooms to make mushroom stock, then discarded those mushrooms and made the soup with brown and shiitake mushrooms, a bit of this and that, serve with a bit of green, a sprinkle of cheese, some fried enoki mushrooms. SWMBO insists on adding a dollop of sour cream. The meat eaters had beef bourguignon. Just the standard recipe. I include half a pound of bacon strips and much more wine than typical. When the meat is cooked, I fish out and discard the bacon, drain off the liquid and reduce it to a sauce. This was garnished with pearl onions, crisp bacon, and blueberries. For the pescatarian, yes this is the cute one mentioned in the Steamed Fish thread, we steamed a whole sea perch, head and tail. I prepared this exactly as suggested in the other thread and it was so popular that the meat eaters helped finish it. The fish market had blue crab, but I didn't see that until after the fish had been, err, harvested. There were purple carrots braised in beer and butter, then slightly caramelized. Also pureed cauliflower with plenty of brie cheese, heavy cream and butter. Wilted grapes with balsamic vinegar, served on baguette slices broiled with gorgonzola cheese. Dessert was three gelatos. There was a blueberry gelato, that was good but next time I'll add lemon juice to brighten. A hazelnut and chocolate - ahem, Nutella - gelato, that was about as excellent as anything made from Nutella always is. And a blue cheese gelato that was so interesting and good that I'm doing a brie cheese-based gelato for Thanksgiving. Alas, the blued cabbage failed because I let it boil dry and charcoalize. Arrgh. All in all, the dinner had only a modest blue theme but the Nasty Women Who Get Sh*t Done loved it anyway. The four bottles of wine that ten ladies went through was no doubt a factor. This was the first real test for my new dishwasher and it promises to be a paradigm changer for my kitchen. I kept one side of the sink full of hot soapy water and every mixing bowl, utensil, glass, pot, etc went in there as soon as I finished using it, then periodically everything in that sink went into the dishwasher, the "WASH" button was pressed, and 3 minutes later it was all clean, sanitized, and soon thereafter dry. When dirty dishes and glasses started coming back from the dining room, they were simply rinsed off, loaded in the dishwasher, and in 3 minutes they were clean, dry, and stacked. Amazing! There was a small tragedy. I dropped and shattered FOUR dinner plates from our wedding china set. Until now, we've not broken a single piece in 25 years of marriage. Replacements.com wants $140 per plate! But last night I found a set of four dinner plates from this pattern on eBay for $125 - and hit the Buy It Now button about half a second later. Thank you everyone for helping me put on this celebration dinner for "the Nasties".
...See More
What is your favorite beef stew recipe?
Q
Comments (39)
My standard: Chuck roast, cut in large cubes, salted Brown in very hot pan Into pressure cooker with red wine to cover (may be most of a bottle). Optionally also some/all of tomato paste, anchovy paste, beef boullion, onion, garlic, mushrooms, your fav herbs. But just beef and wine works. High pressure 45 min Open cooker (cold water method), pour off and reserve the liquid, leaving enough to just cover. Add veg - carrots, potato, parsnip, rutabaga, turnip, mushrooms, etc. High pressure 15 minutes. Meanwhile, reduce the reserved liquid, add a little more wine, optionally thicken - some like stew soupy, others like it dry. Open cooker, add thickened liquid back, eat. The whole process takes about 1.5 hours.
...See More
Boeuf Bourguignon Made with Tenderloin
Q
Comments (35)
You can just remove the meat, which should be in quite big chunks so easy, add the veg and lardons and reduce the sauce while the veg cooks. http://couteaux-et-tirebouchons.com/boeuf-bourguignon-recette-facile-traditionnelle/ Here's a translation of most of the recipe Then, once the meat is well marinated, we are going to drain it well (without throwing away the marinade of course). Then, in a large casserole, heat a little olive oil and fry the meat over a very hot heat for a few minutes until it is golden brown on all sides. Remove the meat from the casserole and add the chopped garlic cloves and onion. Fry for a few minutes and then deglaze with the marinade. Then add 15 cl of veal stock (either homemade or 15 cl of water with a little powdered veal stock). Bring to the boil for 2-3 minutes, then reduce the heat to a gentle simmer and add the meat. Normally your meat should be almost completely covered. To be soft, the meat should cook for about 2 hours and a half on a low heat, without covering: but be careful not to reduce the sauce too much, otherwise add a little water from time to time. To make the cooking even softer, you can also put the casserole in the oven for 2 hours and a half at 140 degrees, without covering, this gives a slightly "roasted" side to the beef and it is even better. The vegetables of the beef bourguignon When the meat has been cooked at least 2 hours, 2 hours and 15 minutes, the vegetables must be tackled: carrots, mushrooms and spring onions. Peel your carrots and cut them into fairly thick slices (or in half if they are leafy carrots), cut your mushrooms and peel your spring onions. When it's ready, take your meat out of the casserole, and add your carrots and spring onions to the sauce (which should still be a little too liquid). Raise the heat slightly and let it cook for about 20 minutes. This will allow your carrots and onions to cook, while reducing and thickening the sauce. In a frying pan, sauté your bacon cut into small pieces so that it is well browned, as well as your mushrooms. To finish the beef bourguinon At the last moment, we will finish the sauce by adding a little butter and one or two squares of chocolate. We season (salt, pepper) and we put the meat back in the casserole to heat it up for another 5 minutes on low heat. At the last moment we add the mushrooms and the sautéed bacon, then it only remains to serve. Beautiful pieces of simmered meat, a good ladle of sauce, some vegetables, all with good fresh pasta, or potatoes, it is a delight.
...See More
rachelellen
14 years ago
I actually prefer rice or mashed potatoes with Burgundy Beef because I love the wine-rich sauce and noodles don't soak it up as well, but I know that noodles are semi-traditional. Home made, fresh egg noodles soak up sauce better than dried, but Burgundy beef is one of my throw-it-in-the-pot-and-forget-it dinners, so I don't generally want to bother with rolling out noodles.

Anytime I serve mashed potatoes, I'm tempted to serve peas, because they're so good together. But with Burgundy beef, just about any simple, buttered veggie works. A vegetable gratin goes well, such as cauliflower, leek, or even Napa cabbage.
Terri_PacNW
14 years ago
potatoes and green beans sound good to me!
User
14 years ago
How about Parisienne Potatoes?

Ann
cookingrvc
Original Author
14 years ago
Ok guys, thanks. I went with the mashed potatoes.
The house smells great. One and a half hours to go til its done. Just doing the onions now and the mushrooms.

I am disappointed with the beef I got. The pieces were smaller than what was needed. I also couldn't get the hunk of bacon, but got some thickly sliced stuff instead.

I don't use a lot of butter in my cooking, so the onions and mushrooms are definitely a change of pace for me.

Having listened to the Julie and Julia on tape, and seeing the moving last night, I was inspired to make this dish.

I couldn't imagine a year of this - and this isnt a very difficult dish!

Sue
User
14 years ago
Good choice Sue!

For some reason I don't care for anything but a starch as a side for a stew dish. Potatoes, pasta, rice but I'm not keen on a veg as well. Maybe its because I love to moosh it altogether and I don't want gravy on my veggies.
steve_a
14 years ago
Funny, mine is in the oven right now. My wife and I were wondering how many people were inspired by J&J to make this dish. This is our first time. We even went out and bought a cast iron enameled casserole to cook it in (so nice!). We're serving noodles with ours. Bon Appetit, everyone!
cookingrvc
Original Author
14 years ago
Steve, I think many folks have been inspired judging from the the surge in Julia's cookbook sales!

I am not a big fan of stew and this dish was no exception. Everyone else loed it, but to me it just tasted like stew.

Now give me some short ribs braised in chicken stock (yes, chicken stock) and I'm a happy camper.

I flipped through the Art of French Cooking in the library and may try some other dishes, but I think I am done with stew.

And about the movie, if you liked it the book is 1,000 times better. DH gave me the book on CD which I listed to while going to/from work. I loved it. It's read by the author and blogger herself.

Sue
User
14 years ago
Sue, you should try Julia's recipe for Beef Burgundy/Bourginon. It is made from slices of beef tenderloin and doesn't taste like stew. The beef is served rare/medium rare. Great dinner party meal.

Home Cookin Chapter: Recipes From Thibeault's Table

Beef Burgundy/Bourginon.
========================

2 to 3 pound beef tenderloin

Make a sauce using:
1-1/2 Cups red wine 1 1/2 cups beef
broth 1 clove of garlic minced 1
Tablespoon tomato paste pinch of thyme
Bring to a boil and simmer slowly
until reduced by half
Braise about 15 to 20 pearl onions
Saute 1/2 pound of sliced mushrooms
. Slice a beef tenderloin into 1/2 inch to 3/4 inch thick slices. Dry
well and brown on both sides in butter and oil. Add the onion and
mushrooms to the reduced wine sauce and thicken with 1 tablespoon of
flour blended with 1 tablespoon of butter. Add the beef to thicken
sauce. May be prepared up to this point and reheated later. Meat should
be rare to medium rare so be careful when you reheat. This is adjusted
from a Julia Child recipe.
cookingrvc
Original Author
14 years ago
That looks good and I TRUST you when yuo say it doesn't tast like stew. I might just try it. Dh loves stew so anything that satisfies his craving and also works for me is a good deal.

Thanks Ann.

Sue
steve_a
14 years ago
Sue, Thanks for the recommendation for the audiobook. I listen to them all the time while I commute, so I'll put this one on my list.
Ann, Thanks for posting the alternate recipe. It looks good and would save time compared to the original. We used the original recipe from Julia Childs' book and it was delicious. We don't mind stew, and I think there's quite a difference between this dish and our normal beef stew. Not something I'd make very often (just because of the time factor), but fun once in a while.

Steve
jessyf
14 years ago
LOL methinks the forum might try a 'cookalong with Julia' - any/all recipes from the great Mrs. Child
beth4
14 years ago
I served JC's Boeuf Bourguignon for my New Year's Eve elegant dinner. I've been making this for decades from her cookbook I purchased in the late 1960s...it's well used, splattered with sauces, and is a wonderful memory of great food shared with good friends --- exactly what a cookbook should be, in my opinion.

I've served both noodles and potatoes (boiled or mashed) with this dish, and personally prefer the potatoes. My cookbook says it is "traditionally" served with boiled potatoes.

The one thing I absolutely know is that this dish improves with age. I recommend you prepare is at least 1 day (maybe even 2 days) ahead of time and let the flavors blend and mature. And you will be delighted.
sushipup1
14 years ago
We always serve this with garlic bread. Sourdough loaf, cut into 1/2 lengthwise then into sections of about 1-1/2". Slather the cut side with a compound butter/fresh garlic mixture, and put it under the broiler.

Maybe a salad on the side. Funny, we've never done anything more in the way of starches with this, which we have always made from Julia's recipe.

Related Stories

FEEL-GOOD HOME Simple Pleasures: Get Cozy on a Cold Day

By Laura Gaskill

Some things are best when the weather is bad. Heat up some cocoa and join the discussion

KITCHEN DESIGN 5 Home Cooks Share Their Favorite Family Recipes

By Stacy Briscoe

Peek inside the kitchens of these Houzz users and learn how to cook their time-tested, passed-down dishes

HOLIDAYS Simple Pleasures: Welcoming the New Year

By Laura Gaskill

Got the champagne and party hats but stumped about what to do next? Try these festive entertaining ideas to ring in the new year

Sponsored

RTS Home Solutions

3 Reviews

BIA of Central Ohio Award Winning Contractor

More Discussions

Do you make actual shortcake?

41

Shrimp Creole with okra, for two

16

30

What’s for Dinner #411 Late Spring 2024

15

Food Related Podcasts, Series, and Videos...

12