Sunday, January 3, 2010

Beef Bourguignon




Easy Beef Bourguignon: based on Julia Child's recipe but I simplified it just a little

Ingredients:
  • 3 slices of bacon
  • 6 cloves of garlic
  • olive oil
  • 3 tablespoon of butter
  • 1/2 onion
  • one stick of celery
  • 2 tablespoon of herbs de Provence
  • flour
  • one pound of stew beef (got mine from wholefoods)
  • one cup of mushrooms
  • 2 chopped carrots
  • 3 cups of beef broth
  • one cup Cote De Rhine red wine
  • one can of tomato paste
  • fresh thyme and rosemary springs
Method:

  1. cook the bacon then set aside
  2. saute the garlic and onion in the bacon grease (this is not a dietitian's recipe however I wanted it to be Authentic and its not that much saturated fat in the grand scheme of things LOL)
  3. add some butter and olive oil
  4. mean while coat the beef in flour and herbs de Provence
  5. then add the beef and partly cook stirring well, add the mushrooms and carrot
  6. then add the beef broth, wine and tomato paste mix well.
  7. simmer on the stove on low for 2-3 hours
I served it with broccoli and egg noodles. But now I am in the bread making group next time with be with fresh bread!

Its also great slowly cooked in the oven like the Julie and Julia Movie, but don't fall asleep. I did it on the stove I need a La Creuset!!

Hope you enjoy this as much as we all did it was delicious and was a excellent meal to celebrate New Years eve.

What's your favorite French dish?



49 comments:

  1. looks great! and its only 3 pieces of bacon, not completely awful! my favorite French dish has to be cassoulet.

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  2. Yessireeeeeee Beef Bourguignon....a must for cold and frosty weekends...a favorite of my men who, actually, are NOT huge meat eaters. I think it is because the carrots, potatoes and wine make such a heavenly aroma with the beef....oh my it is so good!

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  3. i laughed when you said that you simplified Juila child recipe...i did the same to her "PISSALADIERE" one :) and it wasnt as complicated as the bourguignon! good job it looks wondeful and i am sure it taste even better than it looks.

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  4. Looks delicious, as always! This dish will forever remind me of Julie & Julie : )

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  5. Looks great, Rebecca. I haven't had a Beef Bourguignon in years! My step-dad used to make a great one.
    My fave French food is Foie Gras.

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  6. Looks heavenly! I am dying to get one of those La Creusets too! Spendy!

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  7. crepes - anything crepes thats my favorite...no wait souffle..no wait.....

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  8. Nice job! I still have to try that myself. I'll eventually get to it. Got to work my way up. hehehe...

    I haven't had many french dishes, but I do love a good souffle.

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  9. Great simplified version and it looks really good too!

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  10. Still haven't made boeuf bourguignon...yet. Perhaps when it's colder weather again in the southern hemisphere - stews are so warming and great make-ahead food.

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  11. I was trying to find an easy recipe to boeuf bourguignon.. And apparently I have one. Loved it!

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  12. I watched Julie and Julia last night and am now totally craving this dish! Thankfully my mom got me Mastering the Art of French Cooking for Christmas. Can't wait to see that bread! I'm sure it came out beautifully.

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  13. Oh I have been wanting to try this exact same dish since the movie. It looks outstanding! Gives me the push I need to try it soon!

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  14. I watched Julia Child's movie yday..nice one Rebecca,looks fab

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  15. That looks rich and comforting! I am huge fan of crepes :)

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  16. It looks too comforting!
    Nice to have it simplified, afterall julia child's recipes are way too complicated sometimes. :P

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  17. Peachkins: thanks so much
    LK: oh I will need to make that one next lol
    Trish: oh so true great winter dish
    Rado: thanks and great to have you here
    prevention RD: great movie wasn't it
    Caveman cooking: oh they are good
    The Ungourmet: maybe we should just treat ourselves!
    doggybloggy: oh I love it all!!
    Jenn: your next!
    3 hungry tummies: thanks so much
    mademoiselle: thanks for visiting love your blog
    Renata: thanks perfect timing then
    Joanne: oh will look forward to your creations, not made the bread yet waiting for the book he he
    Donna; you and your hubby will love it
    Vrinda: thanks smiles
    Erica; thanks
    lululu: smiles

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  18. Rebecca, your version beef bourguignon looks fantastic.
    Mimi

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  19. I think I'll have to pick Confit de Canard....for the mo on dishes but if we talk desserts then...hmmm, I could go on and on!

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  20. Very interesting...Should try this sometimes soon :-)

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  21. Mmm...I'm on my way to pick up the leftovers.

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  22. mimi: thanks so much
    kitchen butterfly: oh I hear ya on the desserts!
    Gulmohar: its so good
    Lisa: here you go!

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  23. Im going to make it this week. You recipe sounds so much simpler but so delicious! I will post the results on the blog :)

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  24. I like this simple version much better!

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  25. Looks delicious. I've made BB once or twice and enjoyed it. The French do know how to cook.

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  26. You do NEEEED a Le Creuset. I've had mine for about 15 years so if you count the 'price per use' it is very good value, I use it every week in the winter to make stews and casseroles. Along with my Sabatier knife it is my favourite bit of kitchen equipment.

    And wow at the BB, so very Julia. Looks fab.

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  27. I'm waiting for a Le Crueset to make this dish! In the meantime, I'm very happy with Julia's Poulet Saute aux Herbes de Provence. (and I refuse to think about the saturated fat in that one too!)

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  28. I've been dying to try her recipe after watching the movie. Looks so good!

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  29. Ruth: can't wait to see it LOL
    fresh local and best: thanks
    Judy: oh yes they do lol
    janice: i so am going to treat myself lol
    Melanie: he he smiles
    pigpigscorner: you will love it

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  30. So glad the stove top version worked out for you. I love Beef Bourguignon but rarely ever take the time to make it. But now that we're in a deep freeze with temps below zero, taking the time for such a tummy warming meal does not sound too time consuming!

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  31. This is one of those dishes that I think most of us know about, but few have tried. Good for you for giving it a go. It looks wonderful! The perfect meal for the cold weather we are having around here.

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  32. Mmmm, so classic and satisfying .. one of my fav stews of all time! French food makes me swoon .. I couldn't possibly pick ONE thing .. but I do thank the French for fois gras, and creme brulee, and croissants, and so much more.

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  33. as soon as i saw the title, i immediately thought of julie and julia. this looks so good, i've been dying to try it!

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  34. WOW!
    Great! I bet the smell was to die for!

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  35. wonderfuull recipe....congratulations for the blog..........

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  36. wonderfuull recipe....congratulations for the blog..........

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  37. Michelle thanks again for your help wow thats cold
    Lori: oh it was not all that hard give it a shot to warm you up lol
    Teresa: thanks, yep reminds of the movie
    foodie with little thyme: oh it smelled amazing lol'
    Tiago: thanks so much and thanks for stopping by

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  38. I would lick that bowl! Ha, well if I had a bowl to lick...ummm good!

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  39. I love that you use Herbs de Provence in this dish. It looks fabulous!

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  40. thanks Chef E: always means a lot to me when you like it lol
    Cherie oh I adore those herbs thanks lol

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  41. This looks delish! My favorite french dish has to be cherry clafoutis, does that count as a dish, lol!!

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  42. One of these days I am going to make this! ;-) It looks wonderful.

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  43. Wow...Rebecca, this is a very inviting meal. Looks delicious. Well done, honey! What a great start!

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  44. Diana oh yeah that counts he he
    Deb you will love it
    my little space oh thanks Kristy

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  45. mmm that sure looks so comforting! I'm obsessed with that movie :)

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  46. We just made this the other night. What I love about it is it refrigerates well, giving you plenty of leftovers for the rest of the week.

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  47. Yum! Your beef bourguignon looks fabulous!

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  48. This looks delicious! I can not wait to try it. I just saw the Julie and Julia movie and am not reading the book. Making this recipe is on the top of my to-do list. I'll have to let you know how I make it. Thanks for posting it.

    Denise

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