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boeuf bourgignon

16 years ago

made this for a family dinner, a lot more work then i thought but very good...

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Comments (8)

bigfoot_liz
16 years ago
Mmmmm i can almost smell it! this is one of my fav weekend meals to make when it cools down (orlando) sometime after Nov lol. i use a martha stewart recipe, takes all day but is killer... ~ liz
monica_pa Grieves
16 years ago
I have some sirloin strips in the freezer, waiting for a cool day - it's a family favorite. What wine do you use? I use a homemade Italian red, that my neighbor makes.

He was aghast that I cooked with it, but I told him that real French cooking deserved the best wine.

Did you use the Julia Child recipe?
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I use something like a chuck roast, with plenty of fat. I can tolerate the gristle. Cut into large pieces, 3-4'', it can be well browned without actually getting ''cooked''. It's nice if the pieces are cut so that they can mostly submerge, but you're going to turn them now and again anyhow. I suppose a fancier cut that is well-marbled would work, but I'm cheap. Err, thrifty. I trim off gristle, leave all the fat. When the dish comes out of the oven and the meat and carrots are being set aside, remaining knobs of gristle on the meat can be pulled off, and any blobby bits that fell into the sauce get strained out. If the store has stuff with a lot of connective tissue like tendons, knuckles, feet (pig), I put some into the dish too. What doesn't melt into gelatin, gets discarded. Your mashed potatoes sound great. This thread is getting me hungry.
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I'm happy your dinner went well. Congratulations!
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Thanks for sharing the various ways you chose to ring in the New Year! So sorry for those of you who are fighting colds/flu and other illnesses, That is not the way you would hope to start the year! bpathome-we had boeuf bourgignon too! We served it with roasted vegetables and crusty French bread. As is typical, we had so many appetizers that we grazed all night. hhireno-I had to laugh at your comment about wishing you had more of those yummy little treats to start today. I made eggnog French toast with the left-over French bread and topped it off with left-over whippped cream and fresh raspberries (from last night's trifle). Then we had an extra bottle of Prosecco, so we "had" to make Mimosa's to go with it! Decadent for sure, but so yummy! We used to go to First Night in Boston, first b/k and then with kiddo's. Now we prefer to lay low in town and have friends over. We are on the Cape for a few days to relax and recharge. I did a long walk today and plan on walking the beach in the a.m.
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glenda_al
16 years ago
Ina Garten has a fabulous recipe! Been saving her recipe to make some day.
lynn_d
16 years ago
That was the very first Julia Child recipe I ever made, and have loved it since! I'm going to have to check out the others, I bet they are great too!
ruthieg__tx
16 years ago
I love stew of any kind but beef is my favorite.......
hgl_gaylemarie
16 years ago
Love it!
Jasdip
16 years ago
Beef Bourguignon is usually chock full of mushrooms. I have to omit the "fungas" as hubby despises them. So then it's a regular stew I guess. I haven't made beef. bourg. in years using mushrooms. :(

Ina puts lots of frozen pearl onions in hers.
bigfoot_liz
16 years ago
i had to look up Ina's recipe and it is very similiar to martha's...i will try this recipe this winter for sure! ~ liz

Here is a link that might be useful: foodnetwork Ina's Boeuf Bourgignon

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