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Julia Child's Boeuf Bourguignon

 
One serving costs about $5.15 One serving costs about $5.15

$5.15 per serving

2 people like this recipe

2 likes

This recipe is ready in 180 minutes

Ready in 3 hours

8 lunch,main course,main dish,dinner
spoonacular Score:76%

Spoonacular Score: 76%

 

Julia Child's Boeuf Bourguignon might be just the main course you are searching for. This recipe serves 8 and costs $5.15 per serving. One serving contains 720 calories, 53g of protein, and 42g of fat. This recipe is liked by 2 foodies and cooks. A mixture of cremini mushrooms, salt and pepper, pearl onions, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 3 hours. All things considered, we decided this recipe deserves a spoonacular score of 77%. This score is good. Try Boeuf Bourguignon by Julia Child, Julia Child's Beef Bourguignon, and Beef Bourguignon, My Birthday with Julia Child and @ManPans Giveaway for similar recipes.

Ingredients

Servings:
6 oz
6 oz bacon
bacon
4 lbs
4 lbs lean beef chuck roast
lean beef chuck roast
1 medium
1 medium bouquet garni
bouquet garni
2 Tbsps
2 Tbsps butter
butter
2 cups
2 cups canned beef broth
canned beef broth
1 cup
1 cup carrots
carrots
2 cups
2 cups chicken stock
chicken stock
1.5 pounds
1.5 pounds cremini mushrooms
cremini mushrooms
3 Tbsps
3 Tbsps flour
flour
2 Tbsps
2 Tbsps olive oil
olive oil
2 cups
2 cups onions
onions
20 large
20 large yellow pearl onions
yellow pearl onions
2 cups
2 cups red wine
red wine
some
some salt and pepper
salt and pepper
1 cup
1 cup canned fresh tomatoes
canned fresh tomatoes
6 oz bacon
6 oz
bacon
4 lbs lean beef chuck roast
4 lbs
lean beef chuck roast
1 medium bouquet garni
1 medium
bouquet garni
2 Tbsps butter
2 Tbsps
butter
2 cups canned beef broth
2 cups
canned beef broth
1 cup carrots
1 cup
carrots
2 cups chicken stock
2 cups
chicken stock
1.5 pounds cremini mushrooms
1.5 pounds
cremini mushrooms
3 Tbsps flour
3 Tbsps
flour
2 Tbsps olive oil
2 Tbsps
olive oil
2 cups onions
2 cups
onions
20 large yellow pearl onions
20 large
yellow pearl onions
2 cups red wine
2 cups
red wine
some salt and pepper
some
salt and pepper
1 cup canned fresh tomatoes
1 cup
canned fresh tomatoes
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Equipment

casserole dish
casserole dish
paper towels
paper towels
dutch oven
dutch oven
frying pan
frying pan
colander
colander
sauce pan
sauce pan
stove
stove
whisk
whisk
oven
oven
casserole dish
casserole dish
paper towels
paper towels
dutch oven
dutch oven
frying pan
frying pan
colander
colander
sauce pan
sauce pan
stove
stove
whisk
whisk
oven
oven


Instructions

  1. Blanch the bacon to remove its smoky taste. Drop bacon slices into 2 quarts of cold water, bring to a boil, and simmer 6 to 8 minutes. Drain, rinse in cold water, and dry on paper towels.
  2. In a large frying pan, saut the blanched bacon to brown slightly in a little oil; set them aside and add later to simmer with the beef, using the rendered fat in browning. Brown the chunks of beef on all sides in the bacon fat and olive oil, season with salt and pepper, and put them into a heavy-bottomed Dutch oven or covered casserole pan. Cut the bacon into 1-inch pieces and add to the pan.
  3. Remove all but a little fat from the frying pan, add the sliced vegetables and brown them, and add to the meat. Deglaze the pan with wine, pouring it into the casserole along with enough stock to almost cover the meat. Stir in the tomatoes and add the herb bouquet. Bring to a simmer, cover, and simmer slowly on the lowest heat possible, either on the stove or in a preheated 325F oven, until the meat is tender, about 1 to 2 hours.
  4. While the stew is cooking, prepare the onions. Blanch the onions in boiling water for 1 minute. Drain and rinse in cold water to stop the cooking. Slice the end tips off of the onions, peel the onions and score the root end with 1/4 inch cuts. Saut onions in a single layer in a tablespoon or two of butter until lightly browned. Add chicken stock or water half way up the sides of the onions. Add a teaspoon of sugar, and season with salt and pepper. Cover and simmer slowly for 25 minutes or until tender. The onions should absorb most of the water. If there is water remaining after cooking, drain the excess. Set aside.
  5. Prepare the mushrooms a few minutes before serving the stew. Saut quartered mushrooms in a few tablespoons of butter and olive oil until browned and cooked through.
  6. When the stew meat has cooked sufficiently, remove all solids from the sauce (except the beef) by draining through a colander set over a saucepan. Return the beef to the casserole. Press juices out of the residue into the cooking liquid, then remove any visible fat and boil down the liquid to 3 cups. Off heat, whisk in the beurre mani, then simmer for 2 minutes as the sauce thickens lightly. Correct seasoning and pour over the meat, folding in the onions and mushrooms. To serve, bring to a simmer, basting meat and vegetables with the sauce for several minutes until hot throughout.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $5.15
Ingredient
6 ounces bacon
4 pounds lean beef chuck roast
1 medium bouquet garni
2 Tbsps butter
2 cups canned beef broth
1 cup carrots
2 cups chicken stock
1.5 pounds cremini mushrooms
3 Tbsps flour
2 Tbsps olive oil
2 cups onions
20 larges yellow pearl onions
2 cups red wine
1 cup canned fresh tomatoes
Price
$2.19
$17.30
$0.59
$0.24
$1.14
$0.22
$1.54
$3.78
$0.03
$0.33
$0.70
$6.43
$6.26
$0.44
$41.20
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Nutritional Information

Quickview
719k Calories
52g Protein
42g Total Fat
23g Carbs
40% Health Score
Limit These
Calories
719k
36%

Fat
42g
65%

  Saturated Fat
16g
106%

Carbohydrates
23g
8%

  Sugar
8g
10%

Cholesterol
179mg
60%

Sodium
878mg
38%

Alcohol
6g
35%

Get Enough Of These
Protein
52g
105%

Zinc
18mg
125%

Selenium
76µg
109%

Vitamin B12
6µg
107%

Vitamin B3
16mg
80%

Phosphorus
651mg
65%

Vitamin B6
1mg
65%

Vitamin A
3100IU
62%

Vitamin B2
0.91mg
54%

Potassium
1641mg
47%

Iron
7mg
42%

Copper
0.7mg
35%

Vitamin B5
3mg
30%

Vitamin B1
0.41mg
27%

Manganese
0.54mg
27%

Magnesium
86mg
22%

Vitamin K
21µg
20%

Folate
70µg
18%

Vitamin C
13mg
16%

Fiber
3g
16%

Calcium
134mg
14%

Vitamin E
1mg
9%

Vitamin D
0.45µg
3%

covered percent of daily need

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