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Julia Child's Boeuf Bourguignon

 
Julia Child's Boeuf Bourguignon
Image ©
 
One serving costs about $5.57 One serving costs about $5.57

$5.57 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:84%

Spoonacular Score: 84%

 

Julia Child's Boeuf Bourguignon requires roughly 3 hours from start to finish. This recipe makes 8 servings with 746 calories, 61g of protein, and 28g of fat each. For $5.57 per serving, this recipe covers 49% of your daily requirements of vitamins and minerals. 2 people found this recipe to be tasty and satisfying. This recipe from Foodista requires beef broth, pearl onions, tomatoes, and butter. Only a few people really liked this main course. All things considered, we decided this recipe deserves a spoonacular score of 76%. This score is good. Users who liked this recipe also liked Julia Child's Beef Bourguignon, Julia Child's Beef Bourguignon, and Beef Bourguignon, My Birthday with Julia Child and @ManPans Giveaway.

Ingredients

Servings:
6 oz
6 oz bacon
bacon
4 lbs
4 lbs lean beef chuck
lean beef chuck
4 lbs
4 lbs lean beef chuck
lean beef chuck
1 medium
1 medium bouquet garnic
bouquet garnic
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
4 lbs
lean beef chuck
4 lbs lean beef chuck
4 lbs
lean beef chuck
1 medium bouquet garnic
1 medium
bouquet garnic
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

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: $8.84
Ingredient
6 ounces bacon
4 pounds lean beef chuck
4 pounds lean beef chuck
1 medium bouquet garnic
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
$20.52
$26.17
$0.59
$0.24
$1.14
$0.22
$1.54
$3.78
$0.03
$0.33
$0.70
$6.60
$6.16
$0.52
$70.74

Nutritional Information

Quickview
1056 Calories
109g Protein
39g Total Fat
53g Carbs
56% Health Score
Limit These
Calories
1056k
53%

Fat
39g
60%

  Saturated Fat
15g
99%

Carbohydrates
53g
18%

  Sugar
22g
25%

Cholesterol
304mg
102%

Sodium
1039mg
45%

Alcohol
6g
34%

Get Enough Of These
Protein
109g
220%

Vitamin B12
10µg
173%

Zinc
25mg
168%

Vitamin B3
31mg
158%

Selenium
110µg
158%

Vitamin B6
2mg
128%

Phosphorus
1199mg
120%

Potassium
2864mg
82%

Vitamin B2
1mg
82%

Iron
14mg
80%

Vitamin A
2985IU
60%

Copper
1mg
53%

Vitamin B5
4mg
50%

Manganese
0.9mg
45%

Vitamin C
35mg
43%

Magnesium
169mg
42%

Vitamin B1
0.6mg
40%

Fiber
9g
37%

Folate
144µg
36%

Calcium
209mg
21%

Vitamin K
20µg
19%

Vitamin E
2mg
17%

Vitamin D
0.62µg
4%

covered percent of daily need

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