I’ve posted about this beouf bourguignon before. I know. And incidentally, if you want a good Before & After of a blogger’s journey through the years, check that link out. I’ll wait.
See what I mean?
This recipe deserves another post. In fact it deserves songs written about it and a book deal which can be turned into a movie or at least a miniseries in which it is the star.
But I’ll just stick to another post. For now, anyway.
I can’t even quite describe what a big fat deal this dish is. It’s just unlike any other stew I’ve ever eaten. And I’ve eaten my fair share.
Rob always describes it as “rich”, which is a fact. There is such a lovely depth of flavor happening. I mean, come on. Bacon. Red wine. Beef. There’s no going wrong.
Did I mention there’s bacon? Oh, I did? Okay.
Confession time: I don’t follow Julia Child’s beouf bourguinon recipe to the letter anymore. I’ve put my own “Jen” spin on it.
Translation: I’m too lazy to do it Julia’s way.
But my husband sure doesn’t seem to mind. Neither does mah belly.
There’s one step I never skimp on, though. That would be the browned mushrooms. Oh my goodness.
I’m the only person in the house who eats them. Notice how un-sad I sound when I say that?
The mushrooms are just browned up in butter and olive oil with some parsley thrown in. And yet they are so, so special. I Instgrammed this photo and it was agreed – there are many of us who would just eat these for dinner.
And then there’s the brown braised onions which normally go with the dish. I make them if I’m feeling fancy. If not, no biggie – I just eat the onions which cooked in the stew.
I really fly by the seat of my pants, don’t I?
Anyway, I don’t say “this is the bomb” very often (because there is no way to say that without sounding corny), but this is in fact THE bomb. It is close-your-eyes-in-blissful-tranquility delicious.
It also helps that I generally serve this over brown buttered egg noodles. Oh yeah.
I mean, seriously. Just look at it. There’s nothing more to say, is there?
You want this. You need this. You will have this if it’s the last thing you ever do. Because you’re worth it.
Adapted from Julia Child
1/2 lb bacon
3 lbs stew beef, cubed and dried thoroughly
3 tbs flour
1 tsp salt
1/2 tsp black pepper
1 lb carrots, peeled and cut into bite-sized pieces
2 large onions, peeled and sliced thinly
4 cups beef stock
3 cups red wine
2 cloves garlic, minced
2 tbs tomato paste
2 bay leaves
Several sprigs of thyme, left whole, or 1 tsp dried thyme leaves
3-4 tbs cornstarch (optional)
1/4 cup cold or room-temperature wine or beef stock (optional)
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