Boeuf Bourguignon
Serves 1
Directions
- 1Put bacon in a cold pan to render the fat on low heat.
- 2Season shoulder roast with salt.
- 3Make porcini mushroom powder in a spice and nut grinder.
- 4Cook bacon until crispy, remove it from the pan.
- 5Crank up the heat and brown off the beef, letting it get a nice crust and sear.
- 6Remove the browned beef.
- 7Brown the sliced onion and carrots in the pan, scraping the flavor from the bottom.
- 8Cook the vegetables for 3 or 4 minutes until caramelized.
- 9Add the bacon back into the pan.
- 10Add the meat back into the pan.
- 11Coat with flour and mix.
- 12Put the pan into a 450-degree oven for about 10 minutes to crisp up the flour.
- 13Sprinkle some mushroom powder over the meat and vegetables.
- 14Add the Sicilian tomato paste (mixed with water) to the pan.
- 15Add red wine to the pan.
- 16Add beef stock to the pan.
- 17Add a couple of bay leaves and a bundle of fresh thyme.
- 18Bring to a boil.
- 19Cover the pan.
- 20Cook at 325 degrees in the oven for 2.5 hours.
- 21Add sautéed mushrooms to the pot.
- 22Add wine-braised pearl onions to the pot.
- 23Reduce the dish on the stovetop.
- 24Reduce the dish for about 10 minutes.
- 25Add some parsley and mix.
- 26Serve the dish. Typically over egg noodles, but it can be served on its own.
- 27Finish with a little more parsley.
Ingredients
- bacon
- shoulder roast
- salt
- porcini mushrooms
- sliced onion
- carrots
- flour
- mushroom powder
- Sicilian tomato paste
- red wine
- beef stock
- bay leaves
- fresh thyme
- sautéed mushrooms
- wine-braised pearl onions
- garlic
- parsley
Equipment
panspice and nut grinderoven
Tips
- Julia Child's recipe cooks onions and mushrooms separately for improved flavor.