I'm starting on a "Culture Night" We decided that we would allow our children to choose a country they want to know more about, then I would prepare a dish from the country and we would learn more about it at our dinner time conversation. Tonight was our first go of it and I think the kids really enjoyed the learning and the food actually was eaten as well, Hallelujah! AJ chose France.
When I did a google search for French food, this was one of the few things I saw that I thought my kids would actually eat. I found a recipe by the incomparable Julia Child. And then I slaughtered it :) but it had to be done for the picky eaters in my house. If you want the pure recipe in all of it's greatness go talk to Oprah....or at least go to her website http://www.oprah.com/food/Boeuf-Bourguignon. If you have picky eaters or want a Bourguignon for dummies recipe follow mine below.
Ingredients
- 1 pkg. of bacon
- 1 Tbsp. olive oil or cooking oil
- 3 pounds lean stewing beef , cut into 2-inch cubes
- 1 tsp. salt
- 1/4 tsp. pepper
- 2 Tbsp. flour
- 1/4 of a yellow onion thinly sliced
- 4 cups brown beef stock or canned beef bouillon
- 1 Tbsp. tomato paste
- 2 cloves mashed garlic
- 1/2 tsp. thyme
Cut the bacon in 3 sections. in a large frying pan Simmer 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 casserole dish with a slotted spoon.
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.
With the beef and bacon in the casserole toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees.
While meat is cooking sauté the onions in the oil and fat. When brown add the beef stock. Add the tomato paste, garlic and herbs. Bring to simmer on top of the stove. Add to casserole dish. Then cover the casserole and set in lower third of 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.
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 casserole dish with a slotted spoon.
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.
With the beef and bacon in the casserole toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees.
While meat is cooking sauté the onions in the oil and fat. When brown add the beef stock. Add the tomato paste, garlic and herbs. Bring to simmer on top of the stove. Add to casserole dish. Then cover the casserole and set in lower third of 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.
Thicken the sauce with 2 TBSP of flour as soon as you remove it from the oven.
Serve over noodles or boiled potatoes. (we did both)
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