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what to serve with boeuf bourguignon? Hurry !!

16 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

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Comments (15)

User
16 years ago
I prefer broad noodles or garlic mashed potatoes.
lindac
16 years ago
Noodles....
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Perhaps you should consider a vegetarian option for the second dish - especially as you don't know this crowd too well. This Spiced moroccan pie sounds good and would look impressive. BBC Good Food The perfect showpiece to your Christmas Day meal - and it's suitable for veggies 5 stars 44 ratings Ingredients Ingredients 2 tsp each coriander and cumin seeds 1 tsp paprika , plus extra for dusting � tsp ground cinnamon 150ml/� pint olive oil 900g squash , peeled and cut into small chunks (about 2cm) 12 shallots , quartered 4cm/1� in piece root ginger , finely chopped 140g whole blanched almonds 140g shelled pistachios 75g pack dried cranberries 6 tbsp clear honey 225g pack fresh spinach 400g can chickpeas , drained and rinsed 2 garlic cloves 1 tsp ground cumin 3 tbsp lemon juice 4 tbsp chopped fresh coriander 100g butter 8 large sheets of filo pastry lemon wedges to serve 200g carton Greek yogurt 6 tbsp milk 3 large sprigs mint , leaves chopped 2-3 tbsp harissa paste Recipe by Angela Nilsen Tested Moderately easy Serves 6 Prep 1 hr 30 mins Cook 35 mins Method Preheat the oven to fan 180C/ conventional 200C/gas 6. Dry fry the seeds briefly in a small pan over a medium heat until toasty - don't let them burn. Grind coarsely using a pestle and mortar (or a bowl and the end of a rolling pin), then mix in the paprika, cinnamon, 1⁄2 tsp salt and 4 tbsp oil. Tip the squash into a roasting tin, pour over the spiced oil and toss. Roast for 20 minutes. Meanwhile, heat 2 tbsp of oil in a frying pan, add the shallots and cook, stirring, until they start to brown. Stir in the ginger and 100g/4oz each almonds and pistachios.When brown, toss in the cranberries, 2 tbsp honey, and the spinach so it wilts. Take off the heat and stir into the squash, when it comes out of the oven. Set aside. In a food processor, whizz the chickpeas with the garlic, cumin, remaining oil, lemon juice, 2 tbsp water and salt and pepper to make houmous. Stir in the coriander. Melt the butter in a small pan. Put a loose-bottomed 28cm quiche tin on a baking sheet and brush with some butter. Keeping the filo covered with a damp cloth so it doesn't dry out, lay one sheet over half of the tin so that it hangs over the edge by about 10cm. Lay another sheet on the other side, so it overlaps the first in the centre and hangs over the opposite edge. Brush with butter. Lay two more filo sheets in the opposite direction in the same way and brush with more butter. Build up two more layers in this way, so you use a total of eight sheets of filo. Pile half the squash mixture in the centre of the pastry. Spread over the houmous and then the rest of the squash mixture.One at a time, bring the edge of each filo sheet up to the centre to cover the filling, creating voluptuous folds as you go. Brush carefully with more butter. (If making a day ahead, cover now with cling film and chill. To reheat, remove the pie from the fridge, heat the oven, then bake for 35-40 minutes.) Bake for 30-35 minutes, until crisp and golden. Just before the pie is ready, reheat any remaining butter in the pan, tip in the rest of the nuts and fry until golden. Spoon in the 4 remaining tbsps of honey and, when it melts, take off the heat and pour over the pie. Serve with Harissa yogurt sauce (mix the yogurt and milk together to make a thin sauce, stir in the herbs and season. Swirl in harissa to taste) and lemon wedges. Per serving 987 kcalories, protein 21g, carbohydrate 82g, fat 66 g, saturated fat 15g, fibre 7g, sugar 13g, salt 1.64 g Recipe from Good Food magazine, Vegetarian Christmas 2006. Save and share this recipe
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rachelellen
16 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
16 years ago
potatoes and green beans sound good to me!
User
16 years ago
How about Parisienne Potatoes?

Ann
cookingrvc
Original Author
16 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
16 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
16 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
16 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
16 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
16 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
16 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
16 years ago
LOL methinks the forum might try a 'cookalong with Julia' - any/all recipes from the great Mrs. Child
beth4
16 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
16 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.

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