Boeuf Bourguignon (Red Wine Braised Beef)
During a holiday break, I watched the film Julie & Julia and fell in love with Julia Child and her passion for French cooking. Unable to contain my excitement, I eagerly picked up a copy of Mastering the Art of French Cooking — two hefty volumes brimming with culinary wisdom, the product of Julia and her two French collaborators, Simone and Louisette. The classic of classics, naturally, is Boeuf Bourguignon, the dish referenced countless times in the film. Cross-checking the book, I found its detailed instructions differed slightly from those shown in the movie. I made a few small adjustments while striving to stay faithful to Julia's method, eagerly embarking on my very first attempt at French cooking.
Ingredients
beef
650 g
carrot
2
onion
1
butter
1 tbsp
vegetable oil
1 tbsp
salt
1/2 tsp
black peppercorns
1/4 tsp
flour
14 g
red wine
300 ml
stock
150 ml
tomato paste
1 tbsp
garlic paste
2 cloves
thyme
1/2 tsp
bay leaf
1
Instructions
1
Step 1
Prepare all ingredients and cut into chunks; pat the beef dry with paper towels.
2
Step 2
Heat the butter with the vegetable oil until nearly smoking, then add the beef chunks and sear on every side to lock in the juices.
3
Step 3
Place the beef in a roasting pan, season with salt, black peppercorns, and flour, then put it into a preheated 230°C (450°F) oven. Roast for 4 minutes, flip the meat, and roast for another 4 minutes.
4
Step 4
During the roasting, use the remaining fat in the pan to sauté the chopped vegetables.
5
Step 5
Once roasted, the beef will develop a very thin crisp crust on the surface, and the subsequent braising will release natural starches that thicken the sauce.
6
Step 6
Add the seared beef to the sautéed vegetables, turn on the heat, and once the pot is hot, pour in the red wine and stock.
7
Step 7
Add the tomato paste, garlic paste, thyme, and bay leaf, and bring to a boil.
8
Step 8
Then transfer to a baking dish, cover, and place in the oven at 160°C (320°F) for 1–2 hours, until a fork inserted into the beef slides in easily.
9
Step 9
Once done, remove the beef Bourguignon and let it rest for 5 minutes so the flavors can meld.
10
Step 10
Serve with potatoes and salad for a lovely French lunch~
