CookEatShare is also available in
English
Cerrar
¡La cocina más grande del mundo!
Select Language
Español
Русский
English
日本語
Italiano
Preferencia de Lenguaje
Inscríbate
Iniciar sección para miembros
Inicio
Recetas
Chefs
Temas & Guías
Grupos
Mis Páginas
Recetario
Noticias
+ Receta
Julia Child's Boeuf Bourguinon Simplified
by
Lindaraxa
Calificación: 5.0
1
2
3
4
5
6
7
8
9
10
click to rate
7 votos
| 12241 views
6 evaluaciónes
|
3 comentarios
Pin It
Add to Recipe Box
Print Recipe
Receta
Reviews/Comments
Close this frame
.%20Simmer%20%20bacon%20for%2010%20minutes%20in%201%201/2%20quarts%20of%20water.%20Drain%20and%20dry.%3C/p%3E%3Cp%3EPreheat%20oven%20to%20450%20degrees.%3C/p%3E%3Cp%3ESaut%C3%A9%20the%20bacon%20in%20the%20oil%20over%20moderate%20heat%20for%202%20to%203%20minutes%20to%20brown%20lightly.%20Remove%20to%20a%20side%20dish%20with%20a%20slotted%20spoon.%20Set%20casserole%20aside.%20Reheat%20until%20fat%20is%20almost%20smoking%20before%20you%20saut%C3%A9%20the%20beef.%3C/p%3E%3Cp%3EDry%20the%20stewing%20beef%20in%20paper%20towels;%20it%20will%20not%20brown%20if%20it%20is%20damp.%20Saut%C3%A9%20it,%20a%20few%20pieces%20at%20a%20time,%20in%20the%20hot%20oil%20and%20bacon%20fat%20until%20nicely%20browned%20on%20all%20sides.%20Add%20it%20to%20the%20bacon.%3C/p%3E%3Cp%3EIn%20the%20same%20fat,%20brown%20the%20sliced%20vegetables.%20Pour%20out%20the%20saut%C3%A9ing%20fat.%3C/p%3E%3Cp%3EReturn%20the%20beef%20and%20bacon%20to%20the%20casserole%20and%20toss%20with%20the%20salt%20and%20pepper.%20Then%20sprinkle%20on%20the%20flour%20and%20toss%20again%20to%20coat%20the%20beef%20lightly%20with%20the%20flour.%20Set%20casserole%20uncovered%20in%20middle%20position%20of%20preheated%20oven%20for%204%20minutes.%20Toss%20the%20meat%20and%20return%20to%20oven%20for%204%20minutes%20more.%20(This%20browns%20the%20flour%20and%20covers%20the%20meat%20with%20a%20light%20crust.)%20Remove%20casserole,%20and%20turn%20oven%20down%20to%20325%20degrees.%3C/p%3E%3Cp%3EStir%20in%20the%20wine,%20and%20enough%20stock%20or%20bouillon%20so%20that%20the%20meat%20is%20barely%20covered.%20Add%20the%20tomato%20paste,%20garlic,%20and%20herbs.%20Bring%20to%20simmer%20on%20top%20of%20the%20stove.%20Then%20cover%20the%20casserole%20and%20set%20in%20lower%20third%20of%20preheated%20oven.%20Regulate%20heat%20so%20liquid%20simmers%20very%20slowly%20for%202%201/2%20to%203%20hours.%20The%20meat%20is%20done%20when%20a%20fork%20pierces%20it%20easily.%3C/p%3E%3Cp%3ERemove%20casserole%20from%20the%20oven%20and%20set%20on%20top%20of%20the%20stove.%20%20Add%20the%20frozen%20onions.%20%20Saute%20the%20mushrooms%20in%202%20tablespoons%20of%20butter%20for%2010%20minutes%20until%20lightly%20browned.%20%20Add%20the%20cognac%20and%20ignite.%20%20When%20the%20flames%20dies%20down%20add%20the%20mushrooms%20(with%20the%20butter)%20and%20cognac%20to%20the%20stew.%20%20Bring%20the%20stew%20to%20a%20boil%20on%20top%20of%20the%20stove,%20then%20lower%20the%20heat%20and%20simmer%20for%2015%20minutes.%20%20%20%20Remove%20the%20bay%20leaf.%20Let%20the%20casserole%20rest%20for%20at%20least%202hrs.%3C/p%3E%3Cp%3EFor%20immediate%20serving:%20Cover%20the%20casserole%20and%20simmer%20for%202%20to%203%20minutes,%20basting%20the%20meat%20and%20vegetables%20with%20the%20sauce%20several%20times.%20Serve%20in%20its%20casserole,%20or%20arrange%20the%20stew%20on%20a%20platter%20surrounded%20with%20potatoes,%20noodles,%20or%20rice,%20and%20decorated%20with%20parsley.%3C/p%3E%3Cp%3EFor%20later%20serving:%20When%20cold,%20cover%20and%20refrigerate.%20About%2015%20to%2020%20minutes%20before%20serving,%20bring%20to%20the%20simmer,%20cover,%20and%20simmer%20very%20slowly%20for%2010%20minutes,%20occasionally%20basting%20the%20meat%20and%20vegetables%20with%20the%20sauce.%3C/p%3E%3Cp%3EAccompany%20with%20Buttered%20Noodles%20or%20Spaetzel:%20%20Cook%20noodles%20or%20spaetzel%20%20in%20boiling%20water%20according%20to%20directions.%20%20Add%20butter,%20stir%20,and%20add%201-2%20TB%20sour%20cream,%20dill,%20salt%20and%20pepper%3C/p%3E%3Cp%3E*I%20use%20my%20Le%20Creuset%20enameled%20(orange)%20cast%20iron%20French%20oven%3C/p%3E%3Cp%3EPhoto%20Credit%20Saveurs%20du%20Monde%3C/p%3E%3Cp%3ERecipe%20adapted%20from%20Mastering%20the%20Art%20of%20French%20Cooking%20by%20Julia%20Child%20et%20al%3C/p%3E){kind=link}