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Beef Burgundy Shopping Tips
Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.
Beef Burgundy Cooking Tips
The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.
Best Beef Burgundy Ever!
I’ve been on the lookout for a good recipe for beef burgundy for a long time. For a while, famille Historiann was pleased with the Carbonnade a la Flamande recipe from Cooks magazine earlier in this decade, but quite frankly, it seemed like too much of a pain in the butt for me to do on a regular basis. (Buying a special beer just for a recipe–seriously? Too fussy. I’m a proud cook, but not one who likes to buy all kinds of special ingredients for just one recipe. Besides, having to remember to purchase more than 3 special ingredients at a time just leads to more trips to the supermarket for me.)
So, I’ve had to go and make one myself. Voila Boeuf Bourguignon Historiann. I took Jeff Smith’s basic beef burgundy recipe (from The Frugal Gourmet, 1984) , Julia’d up his rather slapdash techniques to amp up the brown fond flavors and umami, and added a secret ingredient: fish sauce. It makes so much more of a difference than you’d think. I realize that Vietnamese or Thai fish sauce might be the kind of ingredient you’d buy for only one recipe, if you don’t already have a bottle lying around the house, but once you taste its awesome powers of transformation, you’ll find all kinds of things to use it in. (And, it doesn’t go off very quickly, so it will be around quite a while.)
Boeuf Bourguignon Historiann
6 slices bacon, cut into 1/4″ pieces
3 pounds good stew beef, cut into 1″x or 1″x2″ chunks, no larger
salt and pepper
2-3 yellow onions, diced
3 cloves of garlic, smashed and roughly chopped
2 T tomato paste
3-4 C burgundy or other good red wine. (No need to break the bank–just use something you wouldn’t mind drinking, even if you wouldn’t go out of your way to drink it. I used Yellow Tail shiraz this week, and it tasted great.)
2 C beef stock (canned is fine, homemade is probably better but be realistic)
1/2-1 t thyme
1 bay leaf
3-4 good dashes of fish sauce (perhaps 1-1/2-2T?)
1 pound mushrooms, quartered (most recipes seem to call for the mushrooms to have been sauteed in butter in advance, but I’ve just thrown them in raw. Next time, I’ll sautee the mushrooms to see if it makes a big difference.)
3 T each butter and flour to finish the sauce
Fry the bacon pieces in a dutch oven or other good, heavy-bottomed large pan to render the fat, strain out the bacon, and set aside. Salt and pepper the beef liberally, and over medium-high heat, brown the meat in 2-3 batches in the bacon fat (don’t crowd the pan), making sure they’re browned all over, and set aside. Turn the heat down to medium, and add the onions to the pan. Fry for a few minutes, then add the garlic, taking care not to scorch the garlic. After a few more minutes, add the tomato paste, and stir to coat the onion and garlic mixture. Let the mixture start to stick to the bottom of the pan and brown a bit–but don’t scorch it. Add the stock, wine, thyme, bay, and fish sauce, stirring to scrape off all of the fond and incorporate it into the cooking liquid. Add the reserved beef and bacon, seal the pan with foil, and then cover with the lid. Bake at 350 degrees for 2 hours, then add the mushrooms and cook for another hour or so, until the beef is tender.
To finish: make a roux with the butter and flour, cook it until it’s tan but not brown, and add it to the beef and wine mixture stirring to incorporate well. Serve with buttered noodles, mashed potatoes, or polenta, as you like. Tastes good the next day, and the next, too.
If you’re in the mood for another beef stew recipe, Erica at the good old days recently reported on an old recipe for “Hungarian Gulasch.” The verdict? “Dump everything in the CrockPot and wait! It turns into a sweet, zesty beef stew, great for a chilly night when you want hearty and comforting food without much work.”
The key to a great Beef bourguignon (or just ‘bourguignon’ as we most often call it) is to marinate the raw meat before you actually cook with it. The problem is that if you simply cut your meat and pour wine on top of it, the meat actually develops a taste of alcohol which I don’t find nice. Since we’re in this for 3 days, let’s start properly!
In a large pot, pour the 2 bottles of wine and add the carrots cut into large pieces, the medium size onions roughly cut, the bay leaves, the peeled garlic cloves, and the bouquet garni. Bring everything to a boil for about 10 minutes. Let it cool down to room temperature and put it in the fridge for 1 or 2 hours until cold.
In the mean time, cut the meat into large chunks (about 5cm cubes) and trim the excess fat. Once the marinade is cool, pour it over the meat into a non reactive dish/pan, cover and put in the fridge overnight (minimum 8 hours).
Note: you might wonder why we are using a whole 2 bottles of wine when most other recipes you’ve seen usually have one bottle. We do this for 2 reasons, 1 is that because we will cook this bourguignon twice, there will be a lot of evaporation and 2, there’s nothing more frustrating than being left with having to ration the sauce when you go in for a second serving. It’s a stew, it should be stewy, not just chunks of meat! (If you must, you can substitute 1 of the bottles for some beef stock, just be careful about the salt if you do).
Note #2: Don’t be (too) cheap on the wine. The golden rule is that if you don’t enjoy drinking the wine, then don’t use it for cooking. I often serve the same wine that was used for the dish while we are eating the dish (sort of like a culinary Inception -)
It&rsquos important to think about when you want to serve the Beef Bourguignon as it takes a little bit of preparation that is best done the day before.
The type of meat can be easily substituted but just be sure to use a secondary cut. This recipe requires low and slow cooking over a number of hours so it&rsquos vital to have tougher meat that can withstand this length of cooking. We used a piece of round steak from a Scottish highland cow, grown by local farmers at Rivertree Farm.
Cut the meat into 4cm (1.5 inches) cubes. Take off any excess fat. In a bowl, add the meat, red wine, garlic and the bouquet garni. In this recipe, I used parsley, thyme and French tarragon.
Use the best red wine you can afford or get your hands on. It really does make a difference. As a native dish from Burgundy, the recipe, of course, calls for a Burgundian red. I didn&rsquot have one of those on hand but I did have a wonderful bottle of Bordeaux to use instead.
Bouquet Garni is the French word given to a bunch of herbs. Usually they are tied together with string and popped into a pot where a casserole, stew, stock or soup is being prepared. They add flavour to the dish but are not eaten, hence why they are tied with string. Muslin can also be used to contain them and there are nifty little kitchen gadgets that you can buy to keep the herbs together.
Whilst there is no &ldquorule&rdquo on what herbs are in a Bouquet Garni, traditionally it includes parsley, thyme and bay leaf.
We tend to use whatever we have available in our herb garden at the time, or old herbs that we need to use up
Cover the bowl and place in the fridge.
Cook&rsquos tip: For maximum flavour, the beef should be marinated the day before, leaving the beef to soak up all the flavours overnight. If time isn&rsquot on your side, give the beef at least three hours.
Preheat the oven to 160° Celsius (315°F).
Using a strainer, drain the meat. Keep the leftover marinade and the bouquet garni.
Dry the meat using paper towel.
Note: I try to only use one dish to do the pre-cooking of ingredients and the final dish. It makes it simple and saves on washing up! I use a cast-iron dish that can go easily from the stovetop to the oven. If you don&rsquot have a dish that can sit on the stovetop, use a separate frying pan.
In a casserole dish, heat 30g of the butter and add the chopped onion, carrot and the bouquet garni. Cook this for about 10 minutes, stirring occasionally.
If you are using the same pan, remove from the heat.
Add another 20g of butter to the dish (or to a separate frying pan) and cook the meat in batches until caramelised.
Cook&rsquos tip: don&rsquot be tempted to do this part quickly and put all the meat in together. Too much meat in the pan at once will cause it to stew and not caramelise.
Remove browned meat from pan and place on paper towel.
Pour the reserved marinade back into the pan to deglaze. Be sure to give it a good stir to get all the flavour from the meat and vegetables that may have stuck to the pan.
Coat the meat and the vegetables with flour. You can do this either in the pan or on a plate. Turn up the heat in the pan, add the meat, vegetables and bouquet garni, and bring the liquid to a boil.
If this is in the casserole dish you plan on using in the oven, simply add the lid and transfer. If using a separate pan, add all of this to your oven pot and place in the oven.
Cook&rsquos tip: At the halfway mark, check how the sauce is going. If the sauce looks a little dry, I often add some beef stock to it. Whilst this isn&rsquot traditional, I like there to be plenty of sauce and adding a bit of extra stock in won&rsquot hurt it at all.
To finish, heat the remaining butter in a clean frying pan and cook the bacon and the French shallots for around 10 minutes. The French shallots should be softened but not brown.
Note: I actually use more butter than the recipe suggests as I think it&rsquos a little &ldquolight&rdquo. Since butter is only used to fry the vegetables and meat, this can be discretionary.
Add the mushrooms and cook for several minutes, stirring along the way.
Add all of this to the pot in the oven and cook for another 15-30 minutes, until the French shallots are cooked.
Before serving, remove the bouquet garni. It&rsquos not exactly the prettiest looking meal and trying to find a way to plate it so that it looks good is not an easy task. Rest assured, the end result is incredibly tasty and full of flavour.
My best tip is definitely not to rush it. Let the flavours take time to develop and you will be rewarded.
Note: I didn&rsquot use and seasoning in this recipe which probably goes against every rule, but I personally don&rsquot believe it requires it. The wine, vegetables and herbs add such flavour to the base and the addition of the salty bacon is more than enough salt for me. Use of seasoning should be entirely at the cook&rsquos discretion.
This recipe is for six people. I halved the recipe which gave us enough for dinner and then leftovers. The leftovers can be eaten the next day, although it will keep in the fridge for several days. The Beef Bourguignon can also be frozen for another time.
5 Steps to excellent beef bourguignon
- Pick a cut of beef well suited for long slow cooking. Beef chuck is my favorite choice. It&rsquos a relatively inexpensive cut of meat and it has plenty of marbled fat and connective tissue, which makes it perfect for stew. Go with chuck or choose something from this great article by serious eats: What Are The Best Cuts of Beef for Stew.
- Give the beef a proper sear before braising: The most laborious but crucial part of any beef stew recipe, is browning the beef in small batches. There are no shortcuts for this process. If too much beef is crowded into the pot, moisture will be released faster than it can evaporate, and the beef will boil and steam in its own juices and become tough and grey. When given enough room to brown properly, beef gets a beautiful brown flavorful crust. Then, when you add the wine and scrape up the caramelized brown bits of meat from the bottom of your pot, you release them into the stew, adding deep rich flavors to your Beef Bourguignon.
- Select a good dry red wine. The wine you use for Beef Bourguignon doesn&rsquot have to be expensive but it should be something you&rsquod enjoy drinking. In fact, if you want the perfect wine pairing for your Beef Bourguignon, buy two bottles &ndash one for the stew and one to accompany the meal. Burgundy wine is a clear choice but it often has a high price tag. Pinot Noir is an excellent choice at a lower price tag. (see below for more on how to choose wine for Beef Bourguignon)
- Include bacon and lots of delicious mushrooms and onions. Classical beef bourguignon is associated with pearl onions however many chefs substitute chopped onions or shallots. I have a strong preference for shallots in this recipe, which are way easier to peel and similar in flavor to pearl onions, but more delicious, in my opinion.
- Cook Beef Bourguignon low and slow in the oven. Cooking a stew low and slow is always best to ensure tender meat. It&rsquos easier to do that in the oven or in a slow-cooker than it is to do it on top of the stove.
- 3 tablespoons olive oil
- 8 ounces button mushrooms (trimmed), quartered if large
- 3 pounds boneless beef rump roast, cut into 1-inch pieces
- Coarse salt and ground pepper
- 5 strips bacon, cut into 1/2-inch pieces
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 3 cups dry red wine
- 2 cups low-sodium chicken broth
- 1 bay leaf
- 1 garlic clove, smashed and peeled
- 4 carrots, peeled and cut into 1-inch pieces
- 10 ounces pearl onions, peeled
- 1 tablespoon butter, cut into pieces
- 2 tablespoons fresh parsley, chopped (optional)
Preheat oven to 350 degrees. In a large Dutch oven or heavy pot with a lid, heat 2 tablespoons oil over medium-high. Add mushrooms and cook until browned, about 10 minutes. Transfer to a plate. Season beef generously with salt and pepper and add 1 tablespoon oil to pot. In batches, brown beef, 2 to 3 minutes per batch (adding up to 1 tablespoon oil per batch, if needed) transfer to plate. Pour off all but 1 tablespoon fat from pot. Add bacon and cook over medium until brown, 5 minutes. Add tomato paste cook, stirring, 30 seconds. Add flour and cook, stirring, 30 seconds.
Return beef to pot add wine, broth, bay leaf, and garlic. Bring to a boil, cover, and transfer pot to oven cook 1 1/2 hours. Add carrots and onions and cook until meat is very tender, 1 to 1 1/2 hours more, adding mushrooms 15 minutes before end of cooking. Stir butter into stew and serve topped with parsley, if desired.
- 5 to 6 pounds stewing beef, cut into 1-inch cubes
- 1/2 cup all-purpose flour
- 4 teaspoons salt, plus more for water
- 1 1/2 teaspoons freshly ground black pepper
- 8 tablespoons canola oil
- 1 bottle (750-ml) red Burgundy wine
- 8 ounces pancetta, or other thick bacon, cut into 1/4-inch cubes
- 2 onions, cut into 1/8-inch-thick rounds
- 5 carrots (about 1 pound), peeled, cut into 1/4-inch-thick rounds
- 3 parsnips (about 1 pound), peeled, cut into 1/4-inch-thick rounds
- 1 dried bay leaf
- 3 sprigs fresh thyme
- 5 sprigs fresh flat-leaf parsley
- 10 whole black peppercorns
- 4 pounds (8 to 10) Yukon gold potatoes, peeled, cut into 1/4-inch-thick rounds
- 1 1/2 cups heavy cream
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 1/2 teaspoon freshly grated nutmeg
- 1 pound pearl onions, peeled
- 1 1/2 pounds button mushrooms, cleaned, cut into quarters
- 10 to 12 small sprigs fresh oregano, for garnish
Place beef in a large bowl. In a small bowl, whisk together flour, 2 teaspoons salt, and 1 teaspoon pepper. Sprinkle flour mixture over beef toss to coat beef evenly.
Heat a 12-inch heavy-bottom skillet over medium heat. Add about 1 tablespoon canola oil swirl to coat bottom of skillet. Heat oil to just below smoking point. Test by placing one piece of beef in pan it should sizzle the moment it touches the pan. If beef spits, sputters, and smokes, pan is too hot remove it from the heat to cool. If beef does not sizzle, pan is not hot enough wait a minute or two more. Brown beef in about 8 manageable batches: Arrange 1/8 of the meat in skillet so cubes do not touch. Cook until dark crust has formed and beef easily releases from pan when lifted with tongs, about 3 minutes. Brown all sides of each piece in this manner. Transfer first batch of browned beef to large Dutch oven. Return skillet to heat. Deglaze skillet: Pour in 1/8 of the wine (about 3 ounces) use a wooden spoon to loosen bits that have cooked onto skillet. Pour wine and deglazed juices into Dutch oven. Return skillet to heat. Quickly wipe out with paper towel. Add another tablepoon canola oil repeat process of browning beef cubes and deglazing skillet.
When last batch of beef is browned and skillet is deglazed, return skillet to medium-low heat. Add pancetta cook, stirring occasionally, until golden brown, about 10 minutes. With slotted spoon, transfer pancetta to Dutch oven. Pour half the oil from skillet into a small bowl set aside. In oil that remains in skillet, cook half the sliced onions, carrots, and parsnips, stirring often, until onions are transparent, and carrots and parsnips have softened, about 10 minutes. With slotted spoon, transfer to Dutch oven. Cook remaining half of vegetables in reserved oil from skillet transfer to Dutch oven.
Prepare bouquet garnish: Place bay leaf, thyme, parsley, and peppercorns on square of cheesecloth tie with kitchen twine add to Dutch oven. Pour enough water into Dutch oven to barely cover meat, about 2 quarts. Bring to a boil reduce heat, and gently simmer, partly covered, until beef is tender, about 2 1/2 hours.
Meanwhile, place potatoes in a medium saucepan cover with salted water, and bring to a boil over high heat. Reduce heat simmer, uncovered, until tender. Warm cream in a small pan over medium heat. Drain potatoes when cool enough to handle, press through ricer into medium bowl. Stir with a wooden spoon until smooth, 1 to 2 minutes. Cut 1 stick butter into chunks add to potatoes, and whisk to incorporate. Drizzle in hot cream, whisking constantly. Whisk in 2 teaspoons salt, 1/2 teaspoon pepper, and the nutmeg. Set aside.
In a large skillet over medium-high heat, melt 2 tablespoons butter add pearl onions, and saute until golden, about 10 minutes. Remove from heat add to Dutch oven. Return skillet to heat add remaining 2 tablespoons butter, and melt. Add mushrooms cook just until mushrooms release liquid, 3 to 4 minutes. Transfer to Dutch oven. Continue to simmer stew until beef is very tender and pearl onions are very soft, about 30 minutes more. Remove bouquet garni discard.
Heat oven to 475 degrees. Spoon stew into individual ovenproof ramekins about 5 inches wide and 3 inches tall. Top each with large spoonful (about 1 cup) reserved mashed potatoes. Garnish each with oregano sprig. Place ramekins on baking sheet bake until crust is golden, about 15 minutes. Serve hot.
Once the beef is browned, the next step is to brown the aromatics. A lot of stews simplify this by having you brown the diced vegetables you'll be serving, then cook them in the stew. This is, to be sure, the easiest way to do it, but the price you pay is overcooked vegetables with little flavor left to them (because it's all come out into the stewing liquid).
A better way: Brown large pieces of aromatic vegetables, like halved carrots, onions, and crushed cloves of garlic, and cook those in the stew along with an herb bundle tied together with cooking twine.
Later, when those vegetables are verging on mush, just pluck them out and replace them with a fresh set of diced ones that you'll actually be serving, which I'll explain below.
In my recipe, once the large aromatics are browned, I deglaze the pot with a splash of brandy. That's an optional ingredient—use it if you have it, but don't skip the recipe if you don't. The flavor gain is subtle, not nearly reaching deal-breaker status.
For the other liquids, I use a small amount of chicken stock with unflavored gelatin bloomed in it, and plenty of dry red wine. A small dose each of both fish sauce and soy sauce adds some complexity and deeper savoriness, but rest assured, you won't taste them.
The gelatin helps give body to the stew's sauce, and a little thickness. Also helping to thicken the stewing liquid ever so slightly is a modest amount of flour, which I toss with the beef chunks right before adding them back to the pot. Combine that with the reduction that occurs when the dish is in the oven at 275°F with the lid partly open, and we get a finished stew with a viscosity and body that's pleasing but not thick.
A lot of stews, including many that come out of a can, are loaded with starches like flour to thicken them up to the point of being like gravy. I see the appeal in that, but the problem is that flour dulls the flavor of a stew, and the more you add, the duller it gets. Exactly where the perfect balance point is between thickness and flavor is a personal decision, but I'm happy with a more liquid stew that also has a more pronounced, complex taste.
How Good Does the Wine Need to Be?
Side note on the wine: Last year I did a series of tests on cooking with wine, red and white, to find out how important the quality of it is. What I found was that it matters very little. In fact, even the oft-repeated instruction to "only cook with wine that you'd be willing to drink" isn't entirely true: A lot of flaws in a wine, along with pretty much all of the nuance that makes a good wine good, are erased with cooking.
There are really only two important rules. First, don't cook with a "cooking wine" (typically very inexpensive wine with salt and preservatives added to it), or, worse, a wine product that is not actually wine. They're vile, and your food—especially a dish like this that has so much wine in it—will taste vile, too.
Second, use a dry wine unless the recipe specifically calls for an off-dry one. Dryness in wine refers to its sweetness, i.e., the actual amount of sugar in it, not how "fruity" the wine tastes. In most recipes, boeuf Bourguignon being one of them, a dry wine is essential. Any sugar in it will do very strange things to the flavor of the stew.
Beyond that, you have a ton of latitude. Of course, you could choose a lighter red in a recipe like this, to emulate the lightness of a Burgundian Pinot Noir, but you honestly don't have to. Any dry red wine will work the differences will be noticeable, but none of them will be bad. Whatever you do, do not waste your coin on a pricey bottle of Burgundy unless it's to drink alongside this stew, okay?
Best-Ever Beef Bourguignon
If you do it right, homemade beef bourguignon is a labor of love. It's certainly not a quick weeknight dinner. BUT, that doesn't mean it's hard. Here's the basic rundown: Sauté bacon, sear beef in bacon fat (yum!), add veggies and stir to coat with flour, add wine and broth, transfer to oven, bake until beef is super tender, make Julia Child proud.
Ok, but how long does it take?
Honestly, it's kind of your call. We started tasting the stew after about 1 hour in the oven and the beef was surprisingly tender. It was totally delicious and acceptable for eating, but we wanted the meat to fall apart, so we went longer. About an hour and a half was our cook time, but yours will depend on how large your beef is cut and how patient you are.
Why do you cook the pearl onions and mushrooms separately?
The mushrooms wouldn't stand a chance with all the other hearty ingredients in the oven. Cooking them with the pearl onions in a skillet gets them caramelized and tender, but not so soft that they're mushy. They add a nice textural contrast to the stew. But if, by the time the pot goes into the oven, you're tired and over cooking, you can skip this step!
I don't have time to make this. What's similar?
Beef stew! It only requires about 30 minutes of simmering time on the stovetop. And it has the same cozy, comforting vibes. Our Slow-Cooker Red Wine Beef Stew is another great alternative.
Julia Child's beef bourguignon may be an all-day adventure, but being one of the most delicious beef dishes known to man makes it worthwhile.
- 6 slices bacon, cut into lardons
- 3 1/2 tablespoons extra-virgin olive oil
- 3 pounds stewing beef, cut into 2-inch chunks
- 1 large carrot, sliced
- 1 large white onion, sliced
- 1 pinch coarse salt and freshly ground pepper
- 2 tablespoons all-purpose flour
- 3 cups red wine
- 2 1/2 to 3 1/2 cups beef stock
- 1 tablespoon tomato paste
- 2 cloves smashed garlic
- 1/2 teaspoon thyme
- 1 crumbled bay leaf
- 18 - 24 small pearl onions
- 3 1/2 tablespoons butter
- 1 herb bouquet (4 sprigs parsley, 2 sprigs thyme, 1 bay leaf)
- 1 pound fresh white mushrooms, quartered
Remove rind from the bacon and cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 inches long). Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry.
Preheat oven to 450 degrees.
Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.
Dry the stewing beef in paper towels it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.
In the same fat, brown the sliced vegetables. Pour out the sautéing fat.
Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the meat lightly with the flour. Set casserole uncovered in the middle position of the preheated oven for 4 minutes. Toss the meat and return to the oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn the oven down to 325 degrees.
Stir in the wine and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in the lower third of the preheated oven. Regulate heat, so liquid simmers very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.
While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.
When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.
Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables. The recipe may be completed in advance to this point.
For immediate serving: Covet the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.
For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.
In 1961, as a recent graduate of the Cordon Bleu cooking school in Paris, Julia Child co-authored the book Mastering the Art of French Cooking and launched her career of educating Americans in delicious ways with food. In 1963 she began her own cooking show The French Chef, produced at WGBH. This recipe was published in The French Chef Cookbook*. Watch these newly digitized episodes from the first year of The French Chef (1963) and learn more about Julia Child's life and career here.