Beef and Red Curry Soup Recipe

Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner.

Julia Child's Beef Bourguignon (Bœuf Bourgignon in French) is a earth broad loved classic for a reason. This is one recipe where you want to take your time cooking it, drinking a glass of wine or 2 while preparing information technology, and show it a lot of love. Every step is worth information technology.

In our recipe, we included four different cooking methods to make your life easier: traditional oven, stove top, dull cooker and instant pot or pressure cooker methods. Whichever one you choose, yous volition non be disappointed!

Beefiness Bourguignon

Adapting this Beefiness Bourguignon from Julia's best seller, Mastering the Art of French Cooking, this dish raises a unproblematic beef stew to an fine art form and is not likewise difficult to brand at all. You don't need to exist an experienced cook to try this in your kitchen at home.

Even though information technology'due south been remade all over the world endless times past families over the decades, it's an extremely forgiving recipe. We cut out a few steps from Julia'southward original to brand information technology a little easier and maybe a little less intimidating. Still, I didn't want to mess with something and then perfect.

Julia Child = Genius.

How practice you make a beefiness bourguignon?

I don't know well-nigh you but when reading the original recipe from Julia'southward book, I immediately became as nervous every bit Amy Adams' Julie in the motion-picture show Julie and Julia. SO MANY STEPS. So I poured myself a wine and began my mission to follow AT Least i recipe in my life as best as I could.

The results were unbelievable. I can honestly say I have never enjoyed a stew as much as I did when it was washed.

Trying it over again and skipping but a couple of steps to attempt to cutting downwards on some the piece of work and washing actress pots; calculation a little more of this and that, I take to say the results were just almost the aforementioned but with a little added flavour.

What did we do differently?

• Julia's first pace is to simmer bacon rind and fat in h2o for x minutes, remove and then proceed to fry lightly in oil. We skipped this and just went straight to frying until well-baked and browned.
• When beef and veggies are in, Julia suggests to prepare the goulash in the oven for 4 minutes, and so toss the meat and return to the oven for four minutes more. We skipped this besides and opted to go on cooking over stove top. This didn't brand a difference.
• Nosotros added a couple extra cloves of garlic feeling we missed that particular flavour, and added more than herbs into the stew.
• Also, Julia prepares her pearl sized onions seperate from the Beef Bourguignon itself, adding them in virtually the stop of cooking. My family unit completely skipped over the onions in their bowls, eating everything else and leaving them behind. So, the 2nd fourth dimension effectually, I added them in with all of the ingredients, saving a pot and stove top cooking time, and the results were better for usa. We saved the onions!
• Lastly, Julia asks u.s.a. to wash out the goulash and return the beef and bacon to it at the cease of the recipe. This I couldn't bring myself to practice, wanting to go on every single lick of flavor in that pot.

I was left craving this the next day, and so we made it once more and again. No regrets.

What meat is best for beef bourguignon?

We tried this with a few cuts of beefiness: brisket, chuck steak and stewing beef (yes, the third fourth dimension I made it was in our Instant Pot/Multi Cooker). Brisket yielded our favourite event.

The meat fell apart and so beautifully and tasted ameliorate than the others with a juicy outcome. Having said the though, yous tin can utilise whichever stewing beef yous can discover or have on paw.

Tips to an incredible BeefBourguignon

1. Gustatory modality exam: Nosotros gustation tested it immediately afterward cooking and found that the wine was an extremely strong flavor in the gravy. PLEASE don't worry or endeavor to adjust it straight away! Permit it residuum for 15 minutes and the flavours begin to settle into each other. The wine season mellowed out and nosotros LOVED it. If you're serving it the side by side day, the flavours are fifty-fifty meliorate.
2. Don't skip the buttery garlic mushrooms. When I tried adding them in from the start, they had shrivelled up into nothingness by the end. They really are incredible added in fresh from the pan, plump and buttery. I couldn't resist adding some garlic to them along with some salt and pepper. It added a lot more flavour to the terminate result.
3. Simmer the gravy. Please don't skip this step. After straining the liquid, simmer it for a minute or two and watch the magic of a deliciously rich and sleeky gravy thicken earlier your eyes. If the sauce is too thick, add together a few tablespoons of stock at a time to thin it out. However, if the sauce is too thin, boil information technology over medium heat for nearly 10 minutes, or until reduced to the correct consistency.

You lot should be left with about 2 1/2 cups of sauce thick enough to glaze the back of a spoon.

Which cherry-red vino is all-time for beefiness bourguignon?

Julia recommends a good quality burgundy for her Beef Bourguignon recipe. Nosotros used a $twenty bottle of Pinot Noir as we love cooking with that particular vino. Information technology doesn't need to be expensive, but endeavor to go a good quality brand.

Worried about the corporeality of wine? Reduce it to 2 cups and up the stock to 3 cups (for oven and stove meridian methods just). If you don't want to apply wine, you tin leave information technology out all together and use all beef stock. Still, I cannot guarantee the flavour. The vino makes this incredible.

What do you serve with beef bourguignon?

Definitely Mashed potatoes! You can also serve it with plain rice or noodles. There is so much flavor in this, you need a fairly apparently side to go with information technology.

Beefiness Bourguignon NOW ON VIDEO!

• ane tablespoons extra-virgin olive oil
• six ounces (170g) salary, roughly chopped
• iii pounds (1 i/2 kg) beefiness brisket, trimmed of fat (chuck steak or stewing beefiness) cut into 2-inch chunks
• one large carrot sliced one/2-inch thick
• one large white onion, diced
• six cloves garlic, minced (divided)
• ane compression coarse salt and freshly footing pepper
• 2 tablespoons flour
• 12 small pearl onions (optional)
• iii cups red wine like Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups of wine
• two-3 cups beefiness stock (if using 2 cups of wine, use 3 cups beef stock)
• ii tablespoons tomato paste
• 1 beef bullion cube, crushed
• 1 teaspoon fresh thyme, finely chopped
• 2 tablespoons fresh parsley, finely chopped (divided)
• 2 bay leaves
• i pound fresh small-scale white or brown mushrooms, quartered
• 2 tablespoons butter

TRADITIONAL OVEN METHOD:

• Preheat oven to 350°F (175°C).

• Heat the oil in a large dutch oven or heavy based pot. Sauté the bacon over medium rut for about three minutes, until well-baked and browned. Transfer with a slotted spoon to a large dish and set bated.

• Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.

• In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (nigh 3 minutes), and so add together 4 cloves minced garlic and melt for one minute. Drain excess fatty (leave most i tablespoon in the pan) and render the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to dark-brown.

• Add the pearl onions, wine and enough stock and then that the meat is barely covered. Then add together the tomato paste, bullion and herbs. Bring to a simmer on the stove.

• Cover, transfer to lower office of the oven and simmer for 2 to 3 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).

• In the last 5 minutes of cooking time, gear up your mushrooms:

  Heat the butter in a medium-sized skillet/pan over estrus. When the foam subsides, add together the remaining two cloves garlic and cook until fragrant (well-nigh 30 seconds), then add in the mushrooms. Cook for most 5 minutes, while shaking the pan occasionally to glaze with the butter. Flavor with salt and pepper, if desired. One time they are browned, gear up aside.

• Identify a colander over a large pot (I do this in my clean kitchen sink). Remove the casserole from the oven and advisedly empty its contents into the colander (y'all want to collect the sauce merely). Discard the herbs

• Return the beef mixture back into the dutch oven or pot. Add the mushrooms over the meat.

• Remove any fat off the sauce( if whatsoever) and simmer for a minute or ii, skimming off any boosted fat which rises to the surface.

• You should be left with about 2 1/two cups of sauce thick enough to coat the back of a spoon lightly.

  If the sauce is likewise thick, add together a few tablespoons of stock. If the sauce is likewise thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency.

• Taste for seasoning and adjust salt and pepper, if desired. Pour the sauce over the meat and vegetables.

• If you are serving immediately, simmer the beefiness bourguignon for 2 to iii minutes to rut through.
  

  Garnish with parsley and serve with mashed potatoes, rice or noodles.

• To serve the post-obit twenty-four hour period, allow the casserole to cool completely, cover and refrigerate.

  The solar day of serving, remove from refrigerator for at least an hr before reheating. Place over medium-low heat and let simmer gently for about 10 minutes, basting the meat and vegetables with the sauce.

STOVE TOP BEEF BOURGUIGNON:

1. In a large dutch oven or heavy based pot, sauté the bacon over medium heat in 1 tablespoon of oil for about iii minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set up aside.

2. Pat dry out beef with paper towel; sear in batches in the hot oil/bacon fatty until browned on all sides. Remove to the dish with the bacon.

3. In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about iii minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat and return the salary and beef dorsum into the pot; flavor with ane/ii teaspoon coarse table salt and i/four teaspoon ground pepper. Sprinkle with flour, toss well and melt for 4-5 minutes to brown.
4. Add the pearl onions, wine and enough stock then that the meat is barely covered. Then add the tomato paste, bullion and herbs. Comprehend and bring to a eddy, then reduce heat to depression and simmer for one 1/2 to ii hours, stirring occasionally, until the meat is falling apart.

5. In the last v minutes of cooking time, set up your mushrooms:Heat the butter in a medium-sized skillet/pan over rut. When the foam subsides, add together the remaining 2 cloves garlic and cook until fragrant (nearly thirty seconds), then add in the mushrooms. Cook for near 5 minutes, while shaking the pan occasionally to coat with the butter. Season with table salt and pepper, if desired.

6. Add together browned mushrooms to the pot, let simmer for an additional iii to 5 minutes, stirring occasionally, to combine.
7. Garnish with parsley and serve with mashed potatoes, rice or noodles.

INSTANT POT BeefBOURGUIGNON / PRESSURE COOKER:

1. SetInstant Pot or Cooker to SEAR function (or use a pan on the stove over medium heat of you wish) . Sauté the salary in i tablespoon of oil until well-baked and browned. Remove with a slotted spoon and set up bated.

2. Pat dry beef with newspaper towel; sear in batches until browned on all sides in the oil/bacon fatty.

3. Return bacon to the pot. Season with 1/2 teaspoon fibroid salt and ane/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook on SEAR for a farther four-5 minutes to brown.

4. Add together in the onions, pearl onions, carrots, wine, two cups of stock, tomato paste, four cloves minced garlic, bullion and herbs. Stir well, cover and lock the lid into place. Press Keep Warm/Cancel to end the Sauté function, and so gear up to Manual style. Cull HIGH Pressure for 30 minutes cook time.

5. Later cooking, allow the pressure to release naturally for eight-x minutes. Open the valve and let and remaining steam to escape (for Instant Pot, turn the valve from sealing to venting to release the pressure).

6. While steam is releasing, prepare your buttered mushrooms (OPTIONAL -- or add them straight in without cooking in butter if desired):Heat the butter in a medium-sized skillet/pan over medium rut. Add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), and so add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to glaze with the butter. Flavour with salt and pepper, if desired. Set aside.

7. Change the Instant Pot or cooker setting back to the SEAR setting (or SAUTE) stir well and permit the sauce to thicken uncovered, for a further v-x minutes.

8. Add the buttered mushrooms, garnish with parsley and serve with mashed potatoes, rice or noodles.

Dull COOKER BEEFBOURGUIGNON:

1. In a large pan or skillet, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer to six quart (litre) slow cooker bowl.

2. Pat dry out beef with newspaper towel; sear in batches until browned on all sides in the oil/bacon fat. Transfer to tiresome cooker basin with the bacon, and add in the onions (both types) and carrots. Season with 1/ii teaspoon coarse salt and 1/4 teaspoon ground pepper, tossing well to combine.

3. Cascade the red wine into the pan or skillet and permit to simmer for 4-5 minutes, then whisk in the flour until free from lumps. Allow to reduce and thicken slightly, then pour it into the deadening cooker along with 2 cups of stock, tomato paste, garlic, bullion and herbs.

4. Mix well to combine all of the ingredients. Cook on high estrus setting for 6 hours or low for 8 hours, or until beef is falling apart and tender.

5. In the terminal 5 minutes of cooking fourth dimension, prepare your mushrooms:Heat the butter in a medium-sized skillet/pan over medium heat. Add the remaining two cloves garlic and melt until fragrant (almost thirty seconds), then add together in the mushrooms. Cook for about five minutes, while shaking the pan occasionally to coat with the butter. Flavour with salt and pepper, if desired. Add to the Beef Bourguignon, mixing them through the sauce before serving.

6. Garnish with fresh parley and serve with mashed potatoes, rice or noodles.

ORIGINALLY POSTED FEBRUARY 18, 2018. POST UPDATED WITH VIDEO.

Calories: 673 kcal | Carbohydrates: 17 thousand | Protein: 56 chiliad | Fat: 32 grand | Saturated Fat: eleven chiliad | Cholesterol: 169 mg | Sodium: 620 mg | Potassium: 1565 mg | Fiber: 2 m | Sugar: 7 g | Vitamin A: 2035 IU | Vitamin C: 12.4 mg | Calcium: 60 mg | Iron: 6.three mg

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Source: https://cafedelites.com/beef-bourguignon/

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