I LOVED the movie Julie and Julia; it was actually one of the final things that got me to start this blog! Beef Bourguignon is one of the dishes made famous by the book/movie and the day I first got my Dutch oven I knew it would be used to make this dish. Although somewhat time consuming with quite a few steps, I wouldn't say this is a difficult recipe at all. Every bite of succulent, mouth-wateringly tender beef, and flavor soaked veggies and noodles will have you promising yourself that you're going to make this again soon. Yum!
1 tablespoon olive oil
8 ounces applewood bacon, diced
3 pounds beef, cut into 1 or 2 inch cubes
1 teaspoon salt
2 teaspoons freshly ground black pepper
1 pound carrots, in 1 inch chunks
1 yellow onion, sliced
2 teaspoons chopped garlic (2 cloves)
1 cup red wine
3 cups beef broth
1 tablespoon tomato paste
1/2 teaspoon dried thyme
4 tablespoons butter, divided
3 tablespoons flour
16 ounces frozen whole pearl onions
16 ounces fresh mushrooms, thickly sliced
1. Preheat the oven to 250 degrees F.
2. Heat oil in a large Dutch oven. Add bacon and cook over medium heat until crisp then remove the bacon with a slotted spoon to a large plate.
3. Dry the beef cubes with paper towels (this allows them to brown nicely). In batches in a single layer, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
4. Toss the carrots, sliced yellow onion, salt, and pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add garlic and cook for 1 more minute.
5. Put the meat and bacon back into the pot with the juices, then add the wine and beef broth to almost cover the meat. Stir in the tomato paste and thyme.
6. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
7. Combine 2 tablespoons of melted butter and the flour with a fork in a small bowl to create a paste and stir into the stew, then add the frozen onions.
8. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew.
9. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
10. Serve over buttered egg noodles with crusty bread to soak up all the juice and savor every last bite! :)
(adapted from Julia Child and Barefoot Contessa)