Julia Childs' Famous Beef Bourguinon

 Beef Bourguinon

The first time I ever had Beef Bourguinon was in Bermuda during the winter. My step-mother at the time was Gill Butterfield (Reiss at that time) She is a wonderful gourmet cook  I love it and it sounded so French that I just had to learn how to make this wonderful dish. Well, then came the children and all of that wonderful cooking went down the drain. I literary  mean down the drain. My kids hate mushrooms and One can't make Beef Bourguinon without mushrooms. Anyway, here is Julia Child's recipe for this wonderful dish! Impress your friends with this simple but absolutely fabulous tasting dish.

INGREDIENTSNutrition

SERVINGS 8UNITS US

• 1⁄4cup all-purpose flour
• 1teaspoon salt
• 1teaspoon ground black pepper
• 2lbs cubed stew meat
• 4tablespoons butter
• 1onion, chopped
• 1red pepper, diced
• 3garlic cloves, minced
• 1lb button mushroom (Cleaned left whole)
• 1lb white pearl onion, peeled
• 4carrots, peeled and sliced into 1/2 inch pieces
• 2cups red wine
• 1bay leaf
• 3tablespoons chopped fresh parsley
• 1teaspoon dried thyme

DIRECTIONS

1. In a small bowl, combine the flour, salt and ground black pepper.
2. Coat the beef cubes with this mixture.
3. Melt the butter in cast iron pot over medium high heat. (Or if not worried about fat fry 3 bacon slices till browned remove and use the fat in place or with the butter).
4. Add the meat and brown well on all sides.
5. Add the onion, carrots, mushrooms, red pepper, and garlic to it.
6. Saute for 5 to 10 minutes, or until onion is tender.
7. Add the wine, bay leaf, parsley, and thyme.
8. Bake, covered, at 350 degrees for 2 1/2 hours.
9. Remove cover and bake for 30 more minutes.
10. If needed add more wine, chicken broth, or water.
11. Garnish with parsley and crumbled bacon
12. Serve over plain white rice and enjoy!!

Until we meet again!

Claudia