DerHusker
Babbling Farker
- Joined
- Apr 5, 2012
- Location
- Escondid...
Below is my entry in the Cook like Julia Child Throwdown. She did “The French Chef” series where she made Boeuf Bourguignon and once while we stayed at a B&B in Carmel they had a reception where a local restaurant served some of their specialties. One of those specialties was Boeuf Bourguignon. My wife & I both liked it very much so I tried to recreate it here but with a little more stew thrown in.
Start by assembling the characters:
I diced 5 slices of bacon and fried this up and saved both the crumbles & bacon fat.
Cut the Chuck up into approx.. 1 ½” pieces
Throw this into a bowl and add 1 tsp. garlic salt, 1 tsp. course ground
black pepper and a 750 ml bottle of Cabernet Sauvignon and let that marinate for 2 hours.
While that marinates I wash, skin, slice & dice up my veggies.
Remove the beef onto a paper towel mat to dry.
Now I need to brown the beef so I add some bacon fat to my Dutch Oven and let it get nice and hot. I want a nice sear on all the pieces so I did this in two batches.
After removing the 2nd batch of beef I add 2 medium diced onions and let them start to sweat.
After they start to sweat I add 1 tsp. of butter and 3 tbsps. of flour and stir.
Let that cook for another minute and then add the wine marinate to deglaze the pan. Stir and let that simmer for 10 minutes.
After 10 minutes the sauce has thickened nicely so I add some of the others ingredients. Bacon crumbles, carrots, celery and the beef.
Now 1 32 oz. carton of beef broth, 2 bay leaves, a couple shakes of dried thyme, a couple shakes of ground all spice, 1 tsp. of Kitchen Bouquet and 10 springs of fresh thyme from my garden.
Now covered and moved over the indirect side to simmer for 2 hours at 320 degrees.
After 90 minutes I add the potatoes.
After 2 hours I brown the shallots.
And add them, stir and simmer for another 15 minutes.
And then add the parsley, stir and simmer for another 15 minutes.
And it’s done.
Plated shots.
Superbe, Magnifque! ::mrgreen:
Start by assembling the characters:
I diced 5 slices of bacon and fried this up and saved both the crumbles & bacon fat.
Cut the Chuck up into approx.. 1 ½” pieces
Throw this into a bowl and add 1 tsp. garlic salt, 1 tsp. course ground
black pepper and a 750 ml bottle of Cabernet Sauvignon and let that marinate for 2 hours.
While that marinates I wash, skin, slice & dice up my veggies.
Remove the beef onto a paper towel mat to dry.
Now I need to brown the beef so I add some bacon fat to my Dutch Oven and let it get nice and hot. I want a nice sear on all the pieces so I did this in two batches.
After removing the 2nd batch of beef I add 2 medium diced onions and let them start to sweat.
After they start to sweat I add 1 tsp. of butter and 3 tbsps. of flour and stir.
Let that cook for another minute and then add the wine marinate to deglaze the pan. Stir and let that simmer for 10 minutes.
After 10 minutes the sauce has thickened nicely so I add some of the others ingredients. Bacon crumbles, carrots, celery and the beef.
Now 1 32 oz. carton of beef broth, 2 bay leaves, a couple shakes of dried thyme, a couple shakes of ground all spice, 1 tsp. of Kitchen Bouquet and 10 springs of fresh thyme from my garden.
Now covered and moved over the indirect side to simmer for 2 hours at 320 degrees.
After 90 minutes I add the potatoes.
After 2 hours I brown the shallots.
And add them, stir and simmer for another 15 minutes.
And then add the parsley, stir and simmer for another 15 minutes.
And it’s done.
Plated shots.
Superbe, Magnifque! ::mrgreen:
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