Boeuf Bourguignon | The French Chef Season 1 | Julia Child
Julia Child makes her famous French beef stew in red wine with mushrooms and onions, demonstrating how to brown meat, how to braise meat, how to make a good brown sauce, how to braise onions and how to cut and saute mushrooms. This recipe and the skills taught relate to all stews and Coq au Vin.
About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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Beef Bourguignon | Together | Jamie Oliver | Christmas
What better way to ease ourselves into the festive season than this warming, seasonal Beef Bourguignon featuring a signature twist from my new book Together. This utterly delicious and easy to prepare beef stew is the perfect dish to share with family and friends on a chilly winter's evening and will definitely have you going back for seconds!
This recipe and so many more are available in my new cook book Together - Out now
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Beef Bourguignon CAGE MATCH: Julia Child vs. Anthony Bourdain vs. Thomas Keller
3 iconic chefs, 3 beef bourguignon recipes. When I think Boeuf Bourguignon I think Julia Child. But she ain't the only one that has a masterful recipe. Enter Anthony Bourdain and Thomas Keller. Which recipe wins...let's find out!
00:00 We got ourselves a Cage Match
01:14 Julia Child's recipe
14:13 Anthony Bourdain's recipe
22:23 Thomas Keller's recipe
43:53 Let's review
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Julia Child's recipe:
6 oz chunk of bacon (slab bacon)
1 tb olive oil
3 lb chuck beef
1 sliced carrot
1 sliced onion
1 tsp salt
1/4 tsp pepper
2 tb flour
3 cups full bodied red wine (I used a Bordeaux)
2 to 3 cups beef stock
1 tb tomato paste
2 cloves mashed garlic
1/2 tsp thyme
crumbled bay leaf
blanched bacon rind
18 to 24 small pearl onions (1 1/2 butter, 1 1/2 tb oil, 1/2 cup beef stock
salt and pepper
herb bouquet (4 parsley sprigs, bay leaf, 1/4 tsp thyme)
1 lb mushrooms, quartered (2 tb butter, 1tb oil, salt and pepper)
parsley sprigs
Anthony Bourdains recipe:
2 lb/900g should or neck cut (I used chuck)
salt and pepper
1/4 cup/56 ml olive oil
4 onions, thinly sliced
2 tb all purpose flour
1 cup/225 ml red burgundy (Pinot Noir)
6 carrots
1 garlic clove
1 bouqet garni (1 sprig parsley, 2 sprigs thyme, bay leaf in cheese cloth)
enough water to equal 3 parts liquid 2 parts meat
parsley
Thomas Keller's recipe:
(if you're going to make this, can you please tell me!)
red wine reduction:
1 bottle red wine, such as cabernet sauvignon
1 cup diced (½2 inch) onions
1 cup sliced (2 inch) peeled carrots
1 cup sliced (½ inch) leeks, white and light green parts only
1 cup sliced (½ inch) shallots
1 cup sliced button mushrooms and or mushroom stems
3 thyme sprigs
6 Italian parsley sprigs
2 bay leaves teaspoon black peppercorns
3 large garlic cloves, skin left on, smashed
1 cup diced yellow onions
⅔ cup sliced peeled carrots
1 cups sliced leeks, white and light green parts only
2 garlic cloves, skin left on, smashed
3 thyme sprigs
3 Italian parsley sprigs
2 bay leaves
4 cups beef stock or veal stock
1 teaspoon black peppercorns
4 thyme sprigs
2 bay leaves
2 garlic cloves, skin left on, smashed
2¾ pounds boneless short ribs (about 1 inch thick)
Kosher salt and freshly ground black pepper
Canola oil
BACON AND MUSHROOMS
4 ounces slab bacon, cut into 24 lardons about 1/2 inches long and inch thick
32 small button mushrooms, cleaned
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
POTATOES
8 ounces fingerling potatoes, preferably small
1 tablespoon kosher salt
¼ teaspoon black peppercorns
2 thyme sprigs
1 bay leaf
2 garlic cloves, skin left on, smashed
PEARL ONIONS
12 red pearl onions (2 tsp red wine vinegar)
12 white pearl onions (2 tsp champagne vinegar)
thyme sprig each
12 black peppercorns each.......
salt
bay leaf each
CARROTS
16 round French baby carrots or other baby carrots
1 tablespoon kosher salt
2 tablespoons chopped Italian parsley
Fleur de sel
Dijon mustard
Beef Bourguignon - The Most Comforting Classic French Stew
Today we're making Beef Bourguignon (beef burgundy). This is a great dish to enjoy all fall and winter long.
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INGREDIENTS WITH GRAM AMOUNTS
For the stew
1/2 pound (226g) thick cut bacon - cut into 1 pieces
3 pounds (1360g) beef chuck - trimmed of fat and cut into 2 cubes
1 large white onion - chopped
2 large carrots - cut into 2 chunks
6 cloves garlic - minced
1/2 cup (60g) flour
8 sprigs thyme - tied together
3 cups (720g) burgundy or other dry red wine
2 large bay leaves
3 cups (720g) low sodium beef stock
1/4 cup (50g) tomato paste
salt and pepper - to taste
For finishing
4 tablespoons (56g) butter
2 tablespoons (28g) olive oil
16 pearl onions
1 pound (454g) cremini mushrooms - quartered
3 tablespoons flat leaf parsley minced
2 teaspoons fresh thyme leaves
salt and pepper - to taste
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Beef Bourguignon
Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. RECIPE:
Bœuf Bourguignon Recipe | Classic French Dish
This boeuf bourguignon recipe (red wine beef stew) is a staple food in France as it is perfectly suited for home cooking. This step by step video recipe will clearly show you how to recreate that dish and get those incomparable burgundy flavors on your table. Get the recipe:
The Boeuf bourguignon dish is actually not called that way because of its wine but because the original recipe uses Beef from the burgundy region. of course nowadays we use any type of quality beef and if possible French wine but any full body red wine will do too.
Cook the stew in the oven (with the lid on) at 200 Celsius or 392 F for 2h to 2h.30 minutes
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