Tuesday, July 27, 2010

Tasty Tuesdays- Boeuf Bourguignon


Boeuf Bourguignon Without Wine


When I finished reading Julie and Julia a little while ago, I was desperate to make Boeuf Bourguignon. I decided to go right to the source and pulled out Julia Child's cookbook. I don't keep wine in my house, so I made a few modifications to make it easier to make and not to include wine. 

So, I changed the recipe to fit me and my family. After months of resistance, my husband finally let me make it for him, it is now one of his favorite meals of all times. So here is my easier, non-alcoholic version of Boeuf Bourguignon. Julia Child is probably rolling over in her grave but at least it is delicious!

You need:
1.5 -2 pounds of stew meat
a package of bacon
a carrot, peeled
a piece of celery
1/8 cup of green onion
Pasta
Mushrooms 
2 cups of beef stalk
3 cups of red white or grape juice
1 tablespoon tomato paste


Preheat the oven to 450 degrees. Cut the bacon into strips. Saute the bacon in 1 tablespoon olive oil for 2 minutes until lightly brown. Put aside, in the same pan, saute the beef in oil. I usually saute about a third at a time. So pat your meat with paper towels before you throw it in the pan. Set aside.

In the same pan, saute your chopped carrot, chopped celery and chopped green onion. Add all the ingredients to a baking dish. Add 1 tsp. salt, 1/4 tsp. pepper and 2 T. flour and toss. Put in the oven for 4 minute, then toss the dish and put back in for 4 minutes. Turn oven down to 325.

Stir in 3 cups of red grape juice, 2 cups of beef stock, 1 tablespoons of tomato paste. Add to pan, just covering meat mixture. Let it simmer in the oven for 2.5- 3 hours. Pull out of oven and drain sauce off into a sauce pan. Put sauce on stove and bring to a boil and then let simmer. Prepare noodles according to package directions and serve the Boeuf Bourguignon over pasta and topped with its own sauce. Theses mushrooms are delicious and typically served with Boeuf Bourguignon.

Mushrooms
You need:
1 lb of mushrooms
2 Tb butter
1 TB olive oil

Add butter and olive oil to pan when the pan is really hot and the butter frothy add mushrooms. Cook until mushrooms brown and no longer. Serve over Bouef Bourguignon.

There you have it. My version of Boeuf Bourguignon. I may not be Julia Child but my family loves this recipe and that is all that matters!

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Posted updated 6/12/13
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