On Jul 14, 6:51*pm, "Hugh" > wrote:
> > wrote in message
> That sounds absolutely DREADFUL! For the same price and effort you can make
> this classical dish from the late master Julia Child. This is one of the
> great dishes of the world, and on my top ten dishes. This post, from
> recipezaar.com has been adapted slightly by the author, and slightly by me.
> Hugh

ANd you sound freakin pretentious as hell.
except for the beef stock and the expensive salt pork/bacon.... i
really don't see that big a difference in the OPs recipe and yours. I
wouldn't add prok fat or bacon to beef stew, don't want the added
fat.
and some people have beef stock but most use something from a can or
mix anyway nowadays, so really, what's the big deal?

If the two dishes were side by side, the only thing giving away yours
from the OP's is the addition of bacon. Yours would be identified by
the puddle of grease settling at the top....and the tell-tale flavor
of bacon.



> Boeuf Bourguignon a La Julia Child Recipe #148007
> This is the classic, adapted from "Mastering the Art of French Cooking." A
> wonderful dish, raising the simple stew to an art form and quite simple to
> make--even though the instructions look long. Use Simple Beef Stock, the
> recipe for which is posted on this site. Use a wine which you would
> drink--not cooking wine. And the better the cut of beef, the better the
> stew. As the beef is combined with braised onions and sauteed mushrooms, all
> that is needed to complete your main course is a bowl of potatoes or noodles
> and lots of good bread for the sauce.
> by Chef Kate
> 5 hours | 1 hour prep
>
> SERVES 6
>
> For the Stew
> * a.. 6 ounces bacon, solid chunk; Julia uses Salt Pork. Bacon is marginally
> OK in a pinch.
> * b.. 1 tablespoon olive oil
> * c.. 3 lbs lean stewing beef, cut into 2-inch cubes, Use Chuck roast.
> * d.. 1 carrot, peeled and sliced
> * e.. 1 onion, peeled and sliced
> * f.. 1 teaspoon salt
> * g.. 1/4 teaspoon pepper, freshly ground
> * h.. 2 tablespoons flour
> * i.. 3 cups red wine *- Charles Shaw is OK.
> * j.. 2-3 cups beef stock (Simple Beef stock is posted on the site, unsalted
> and defatted)
> * k.. 1 tablespoon tomato paste
> * l.. 2 garlic cloves, mashed (you may choose to add more)
> * m.. 1 sprig thyme (or 1/2 teaspoon dred thyme)
> * n.. 1 bay leaf, preferably fresh
> For the braised onions
> * a.. 18-24 white pearl onions, peeled
> * b.. 1 1/2 tablespoons unsalted butter
> * c.. 1 1/2 tablespoons olive oil
> * d.. 1/2 cup beef stock
> * e.. salt & fresh ground pepper
> * f.. 1 bay leaf
> * g.. 1 sprig thyme
> * h.. 2 sprigs parsley
> For the Sauteed Mushrooms
> * a.. 1 lb mushroom, quartered
> * b.. 2 tablespoons unsalted butter
> * c.. 1 tablespoon olive oil
> * 1.. First prepare the bacon: cut off the rind and reserve.
> * 2.. Cut the bacon into lardons about 1/4" think and 1 1/2" long.
> * 3.. Simmer the rind and the lardons for ten minutes in 1 1/2 quarts of
> water.
> * 4.. Drain and dry the lardons and rind and reserve.
> * 5.. Pre-heat the oven to 450°F.
> * 6.. Put the tablespoon of olive oil in a large (9" - 10" wide, 3" deep)
> fireproof casserole and warm over moderate heat.
> * 7.. Saute the lardons for 2 to 3 minutes to brown lightly.
> * 8.. Remove to a side dish with a slotted spoon.
> * 9.. Dry off the pieces of beef and saute them, a few at a time in the hot
> oil/bacon fat until nicely browned on all sides.
> * 10.. Once browned, remove to the side plate with the bacon.
> * 11.. In the same oil/fat, saute the onion and the carrot until softened.
> * 12.. Pour off the fat and return the lardons and the beef to the casserole
> with the carrots and onion.
> * 13.. Toss the contents of the casserole with the salt and pepper and
> sprinkle with the flour.
> * 14.. Set the uncovered casserole in the oven for four minutes.
> * 15.. Toss the contents of the casserole again and return to the hot oven
> for 4 more minutes.
> * 16.. Now, lower the heat to 325°F and remove the casserole from the oven.
> * 17.. Add the wine and enough stock so that the meat is barely covered..
> * 18.. Add the tomato paste, garlic and herbs and the bacon rind.
> * 19.. Bring to a simmer on the top of the stove.
> * 20.. Cover and place in the oven, adjusting the heat so that the liquid
> simmers very slowly for three to four hours.
> * 21.. The meat is done when a fork pierces it easily.
> * 22.. While the meat is cooking, prepare the onions and mushrooms and set
> them aside till needed.
> * 23.. For the onion, if using frozen, make sure they are defrosted and
> drained.
> * 24.. Heat the butter and oil in a large skillet and add the onions to the
> skillet.
> * 25.. Saute over medium heat for about ten minutes, rolling the onions
> about so they brown as evenly as possible, without breaking apart.
> * 26.. Pour in the stock, season to taste, add the herbs, and cover.
> * 27.. Simmer over low heat for about 40 to 50 minutes until the onions are
> perfectly tender but retain their shape and the liquid has mostly
> evaporated.
> * 28.. Remove the herbs and set the onions aside.
> * 29.. For the mushrooms, heat the butter and oil over high heat in a large
> skillet.
> * 30.. As soon as the foam begins to subside add the mushrooms and toss and
> shake the pan for about five minutes.
> * 31.. As soon as they have browned lightly, remove from heat.
> * 32.. To Finish the Stew:.
> * 33.. When the meat is tender, remover the casserole from the oven and
> empty its contents into a sieve set over a saucepan.
> * 34.. Wash out the casserole and return the beef and bacon to it
> (discarding the bits of carrot and onion and herbs which remain in the
> sieve).
> * 35.. Distribute the mushrooms and onions over the meat.
> * 36.. Skim the fat off the sauce and simmer it for a minute or two,
> skimming off any additional fat which rises to the surface.
> * 37.. You should be left with about 2 1/2 cups of sauce thick enough to
> coat a spoon lightly.
> * 38.. If the sauce is too thick, add a few tablespoons of stock.
> * 39.. If the sauce is too thin, boil it down to reduce to the right
> consistency.
> * 40.. Taste for seasoning.
> * 41.. Pour the sauce over the meat and vegetables.
> * 42.. If you are serving immediately, place the covered casserole over
> medium low heat and simmer 2 to 3 minutes.
> * 43.. Serve in the casserole or on a warm platter surrounded by noodles,
> potatoes or rice and garnished with fresh parsley.
> * 44.. If serving later or the next day, allow the casserole to cool and
> place cold, covered casserole in the refrigerator.
> * 45.. 20 minutes prior to serving, place over medium low heat and simmer
> very slowly for ten minutes, occasionally basting the meat and vegetables
> with the sauce.