Thursday, November 17, 2011

Boeuf à la Bourguignonne

Boeuf à la BourguignonneI ❤ cooking, it's quite rewarding.
I made this from Julia Childs recipe from her book The Art of French Cooking. I only skipped a few things like blanching the bacon or sauteeing the mushrooms in butter. I substituted the onions for shallots and bacon for pancetta, sauteed them together. I deglazed and poured 1 cup of red cooking wine and 1 cup of grape Manishewitz wine as I was searing the beef. I also added beef stock, 2 tsp beef boullion, thyme, bay leaves, parsley, chopped garlic, olive oil, carrots and potatoes, and tomato puree instead of paste. 2 tablespoons of flour, stirred it all around and let this simmer for 3 hours. The beef was tender, you can just pull apart and it shreds and the broth so tasty. I absolutely love this dish and so did my kids. I served this with egg noodles.
I gotta tell you 3 hours cooking this on medium low simmer is worth it. The meat was tender and I didn't even have to add salt.

Try making this dish and put your own flare into it.

Bon Appétit

Tuesday, November 15, 2011

Boeuf à la Bourguignonne my way

I was going to make beef stew today but remembered that I have always wanted to make Beef Bourguignon, I have never made it. I searched online, and found a Julia Child recipe and decided that will be dinner tonight. It takes about 3 hours to make, and has various steps and different ingredients to build a quite delicious sauce for the beef. I kind of cook sometimes by just putting eveything in the pot and walk away, I have been impatient lately with cooking, I like cooking fast before the kids get home from school. Im going to try to baby this dish and follow the recipe. I always take short cuts in recipes and substitute ingredients. I think its a habit of mine. I do not like too many steps but if it makes the dish mouth watering so be it. I will do my best to do Julia's recipe justice.

I will be back with the recipe and photos
Stay tuned, I have to go to the supermarket and get the ingredients, I do not eat a lot of beef lately so I need to go buy the beef!

This is the stew I made my way, it has all the ingredients but skipped tomato paste, put way too much bacon and flour but still very tasty. Almost like Julia Childs recipe but not quite.

My rustic Boeuf à la Bourguignonne