{"id":18963,"date":"2020-01-28T16:20:31","date_gmt":"2020-01-28T23:20:31","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=18963"},"modified":"2020-01-28T16:47:17","modified_gmt":"2020-01-28T23:47:17","slug":"boeuf-bourguignon","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/boeuf-bourguignon\/","title":{"rendered":"Boeuf Bourguignon"},"content":{"rendered":"<p><span style=\"font-family: comic sans ms, sans-serif; font-size: 18pt;\">Based on a recipe by Julia Child<\/span><\/p>\n<p>INGREDIENTS<\/p>\n<p><strong>For the Stew<\/strong><\/p>\n<ul>\n<li>3 ounces bacon, about 6 pieces<\/li>\n<li>2 teaspoons olive oil<\/li>\n<li>1.5 LBS lean chuck beef, cut into 2-inch cubes<\/li>\n<li>1 small carrot, peeled and sliced<\/li>\n<li>1 small onion, peeled and sliced<\/li>\n<li>1\/2 teaspoon salt<\/li>\n<li>scant teaspoon pepper, freshly ground<\/li>\n<li>1 tablespoons flour<\/li>\n<li>1.5 cups red Burgundy wine<\/li>\n<li>1 .5 cups beef stock (not chicken, you need the richness of beef)<\/li>\n<li>2 teaspoons tomato paste<\/li>\n<li>1 garlic cloves, mashed (you may choose to add more)<\/li>\n<li>1 sprig thyme (or 1\/2 teaspoon dried thyme)<\/li>\n<li>1 bay leaf, preferably fresh<\/li>\n<\/ul>\n<p><strong>For the braised onions<\/strong><\/p>\n<ul>\n<li>12 white pearl onions, peeled<\/li>\n<li>1 tablespoon unsalted butter<\/li>\n<li>1&nbsp; tablespoon2 olive oil<\/li>\n<li>1\u20444 cup beef stock<\/li>\n<li>salt &amp; fresh ground pepper<\/li>\n<li>1 bay leaf<\/li>\n<li>1 sprig thyme<\/li>\n<li>2 sprigs parsley<\/li>\n<\/ul>\n<p><strong>For the Sauteed Mushrooms<\/strong><\/p>\n<ul>\n<li>1\/2 lb mushroom, quartered<\/li>\n<li>1 tablespoon unsalted butter<\/li>\n<li>2 teaspoons olive oil<\/li>\n<\/ul>\n<p><strong>DIRECTIONS<\/strong><\/p>\n<ol>\n<li>Season the pieces of beef and put into the refrigerator in a single layer on an uncovered plate to dry overnight<\/li>\n<li>Pre-heat the oven to 450\u00b0F.<\/li>\n<li>Cut the bacon into pieces about 1\/4&#8243; thick and 1 1\/2&#8243; long.<\/li>\n<li>Microwave on a paper towel (covered with another paper towel) for 60 seconds<\/li>\n<li>Flip paper towel and cook another 60 seconds<\/li>\n<li>Discard the paper towels and put the bacon into an oven-safe skillet<\/li>\n<li>Put olive oil and butter into the skillet<\/li>\n<li>Saute for 2 to 3 minutes to brown lightly.<\/li>\n<li>Remove fried pieces to a side dish with a slotted spoon.<\/li>\n<li>Saute the beef, in a single layer, in the hot oil\/bacon fat until nicely browned on all sides.<\/li>\n<li>Once browned, remove the beef to the side plate with the bacon.<\/li>\n<li>In the same oil\/fat, saute the onion and the carrot until softened.<\/li>\n<li>Add the tomato paste, garlic and herbs and the bacon rind.<\/li>\n<li>Toss the meat with the salt, pepper, baking powder and flour.<\/li>\n<li>Pour off the excess fat and return the meat to the casserole with the carrots and onion.<\/li>\n<li>Add the wine and enough stock so that the meat is barely covered.<\/li>\n<li>Bring to a simmer on the top of the stove.<\/li>\n<li>Cover and place in the oven.<\/li>\n<li>Lower the heat to 300\u00ba and let the casserole cook for 3 hours<strong><br \/>\nOnions and Mushrooms<\/strong><\/li>\n<li>While the meat is cooking, prepare the onions and mushrooms and set them aside till needed.<\/li>\n<li>Heat the butter and oil in a large skillet and add the onions to the skillet.<\/li>\n<li>Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible, without breaking apart.<\/li>\n<li>Pour in the stock, season to taste, add the herbs, and cover.<\/li>\n<li>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.<\/li>\n<li>Remove the herbs and set the onions aside.<\/li>\n<li>For the mushrooms, heat the butter and oil over high heat in a separate large skillet.<\/li>\n<li>As soon as the foam begins to subside add the mushrooms and toss and shake the pan for ten minutes.<strong><br \/>\nTo Finish the Stew:<\/strong><\/li>\n<li>When the meat is tender, remove the casserole from the oven and empty its contents into a sieve set over a saucepan.<\/li>\n<li>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).<\/li>\n<li>Distribute the mushrooms and onions over the meat.<\/li>\n<li>Skim the fat off the sauce and simmer it for a minute or two, skimming off any additional fat which rises to the surface.<\/li>\n<li>You should be left with about 2 1\/2 cups of sauce thick enough to coat a spoon lightly.<\/li>\n<li>If the sauce is too thick, add a few tablespoons of stock.<\/li>\n<li>If the sauce is too thin, boil it down to reduce to the right consistency.<br \/>\n<strong><br \/>\nTaste for seasoning<\/p>\n<p><\/strong><\/li>\n<li>Pour the sauce over the meat and vegetables.<\/li>\n<li>If you are serving immediately, place the covered casserole over medium low heat and simmer 2 to 3 minutes.<\/li>\n<li>Serve in the casserole or on a warm platter surrounded by noodles, potatoes or rice and garnished with fresh parsley.<\/li>\n<li>If serving later or the next day, allow the casserole to cool and place cold, covered casserole in the refrigerator.<\/li>\n<li>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.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Based on a recipe by Julia Child INGREDIENTS For the Stew 3 ounces bacon, about 6 pieces 2 teaspoons olive oil 1.5 LBS lean chuck beef, cut into 2-inch cubes 1 small carrot, peeled and sliced 1 small onion, peeled and sliced 1\/2 teaspoon salt scant teaspoon pepper, freshly ground 1 tablespoons flour 1.5 cups &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/boeuf-bourguignon\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Boeuf Bourguignon&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-18963","post","type-post","status-publish","format-standard","hentry","category-grandpas-private-collection"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/18963","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=18963"}],"version-history":[{"count":5,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/18963\/revisions"}],"predecessor-version":[{"id":18968,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/18963\/revisions\/18968"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=18963"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=18963"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=18963"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}