I had to laugh when I saw the movie, Julie and Julia. At the scene where Julie quite imperiously says to the butcher, "I'm making beef bourguignon ... Julia CHILD'S Beef Bourguignon!"
I was the child of a really lousy cook. And I heard the following story periodically until my mom's death in 1993. I don't think the anger ever went away.
Anyway ... proud of her newly-baked cake, my mom made the mistake of telling my dad that it contained butter. For some never-discovered reason, my dad was butter-phobic. Although he loved pastries that ... I'm sure ... were loaded with it.
Without missing a beat, my dad scooped the cake up and threw it down the garbage shute. From then on, my mom went on strike as a cook.
My sister and I used to joke that she didn't discover that there was a need for baking powder in the potato kugel (hers was like a hockey puck) until her 50's. Not being able to boil water was also a topic of discussion.
So when I baked cakes, I was quick to note to my dad (I lied) that ... of course ... there was no butter in them. Which brings us full-circle to me as a newly married.
This lousy-cook daughter could only make two things then ... spaghetti (with jarred sauce) and spare ribs (still one of my particular faves). So I set out to learn to cook.
My first teachers ... Time-Life's Foods of the World and ... of course ... Julia Child's Mastering the Art of French Cooking. So ... when Julie said ... quite fondly, "Julia taught me how to cook" ... I could ... quite fondly ... relate.
Because Julia taught me how to cook too. So ... given the extra time these days ... I returned to the primal source of my learning. And one of the first recipes I ever made.
And realized that it was no easy task. The ingredient list alone is daunting. Along with the prep time (the recipe I got from the internet said 15 minutes ... did they have 3 prepping-and-cleaning people in the kitchen with them?).
Looked everywhere ... none in sight. So my prep took about and hour ... it could be less if you use a food processor ... but I love to chop.
The slow cooker idea (the recipe from cafedelites.com also includes Instant Pot/Pressure Cooker and Stovetop versions) was GENIUS! Because it does make this easier. And ... I've gotta say ... it's the same Beef Bourguignon I often served to guests as a newly married (this is NOT a weekday dish!).
As are very few others in Julia Child's cookbook either. The heck with the "servantless" cooks that Julia says this book is for ... bring on those servants!
AuthorJill PlaceJulia Child's Beef Bourguignon rethought for the slow cooker ... all the ingredients of the original made easier. A revelation! Eat it up ... FOR REAL!
In a large pan or skillet, saute the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer to 6-quart slow cooker bowl.
Pat dry beef with paper towel; sear in batches until browned on all sides in the oil/bacon fat. Transfer to slow cooker bowl with the bacon, and add in the onions (both types) and carrots. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper, tossing well to combine.
Pour the red wine into the pan or skillet and allow to simmer for 4-5 minutes, then whisk in the flour until free from lumps. Allow to reduce and thicken slightly, then pour it into the slow cooker along with 2 cups of stick, tomato paste, garlic, boullion, and herbs.
Mix well to combine all of the ingredients. Cook on high heat setting for 6 hours or low for 8 hours, or until beef is falling apart and tender.
In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over medium heat. Add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook about 5 minutes, while shaking the pan occasionally to coat with butter. Season with salt and pepper, if desired. Add to the Beef Bourguignon, mixing them through the sauce before serving.
Garnish with fresh parsley and serve with mashed potatoes, rice or noodles.
Ingredients
Directions
In a large pan or skillet, saute the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer to 6-quart slow cooker bowl.
Pat dry beef with paper towel; sear in batches until browned on all sides in the oil/bacon fat. Transfer to slow cooker bowl with the bacon, and add in the onions (both types) and carrots. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper, tossing well to combine.
Pour the red wine into the pan or skillet and allow to simmer for 4-5 minutes, then whisk in the flour until free from lumps. Allow to reduce and thicken slightly, then pour it into the slow cooker along with 2 cups of stick, tomato paste, garlic, boullion, and herbs.
Mix well to combine all of the ingredients. Cook on high heat setting for 6 hours or low for 8 hours, or until beef is falling apart and tender.
In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over medium heat. Add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook about 5 minutes, while shaking the pan occasionally to coat with butter. Season with salt and pepper, if desired. Add to the Beef Bourguignon, mixing them through the sauce before serving.
Garnish with fresh parsley and serve with mashed potatoes, rice or noodles.
If you have an Instant Pot or equivalent you can do the whole thing in that — brown the bacon & meat, remove from pot and do the wine reduction, then add the rest of the stuff. Saves a pan and I’m all for that. I just add the mushrooms at the end, never mind cooking them first, just give them a little extra time to cook with the rest.
That is such a GREAT addition to this recipe Beth! The instant pot recipe is included in the link to the original recipe above … but your way sounds even easier. Thanks for the heads up … an instant pot is the one appliance I don’t own … but maybe Santa will be generous this year …