Boeuf Bourguignon from Julie & Julia
Boeuf Bourguignon from Julie & Julia的做法说明
From Food in Literature:
Ingredients
1/2 kg of chuck meat
olive oil
1 carrot
1 onion
salt and pepper
3 tbsp flour
3 cups red wine
2 cups beef stock
1 tbsp tomato paste
2 cloves mashed up garlic
1/2 tsp thyme
1 bay leaf
18 tiny pickling onions
1 tsp butter
1/2 kg chopped mushrooms
Boeuf Bourguignon from Julie & Julia的食材和调料
| 牛肉 | 克 |
Boeuf Bourguignon from Julie & Julia的做法与步骤
- 1.
Preheat oven to 230oC and begin by chopping up 1/2 kg of chuck meat into 5 cm cubes.
- 2.
Sauté in olive oil until golden brown in a frying pan, or a preferably a dutch oven if you have one.Then place in a bowl to the side.
- 3.
In the same pan, toss in one chopped carrot and one chopped onion. Sauté, then add back in the beef.
- 4.
Sprinkle with salt, pepper, add in 3 tbsp of gluten free flour and toss to coat.
- 5.
Next stir in red wine, beef stock, tomato paste, mashed up garlic, thyme and 1 bay leaf. Bring to a simmer.
- 6.
Transfer everything from the frying pan to a casserole dish and place on a bottom rack in the oven. Lower heat so it slowly simmers, rather than going into a rolling boil. You'll be leaving this to cook for 3-4 hours.
- 7.
While this is in the oven, peel 18 tiny onions.
- 8.
Sauté in butter until golden brown and add another cup or so of beef stock, or so the onions are almost covered. Simmer for 20-25 minutes, until most of the stock has reduced.
- 9.
About 1/2-1 hr before the meat has finished cooking, place both the onions and 1/2 kg of chopped mushrooms into the stew.
- 10.
The original recipe called for putting the stew through a sieve, and skimming off fat, but once it was finished, I just jumped straight in and ate instead.
