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I sometimes use baby new potatoes, baby carrots,and pearl onions instead of some of the mushrooms
Don’t need a side as a result. A meal in itself.
DO NOT USE SO CALLED COOKING WINE. AS MENTIONED USE A DRINKABLE WINE.
MAKES ALL THE DIFFERENCE IN THE WORLD
Hi Elise, I would like to make this a day ahead, then warm it up in the crockpot. Do you see a problem with this? Thank you so much!
Hi Leslie, I think it’s a great idea!
Thanks Elise! Just finished straining the sauce. It’s in the fridge. I’ll finish it tomorrow. There seem to be quite a bit of fat so I will be able to spoon some of that off after it cools as well. 325 degree oven worked perfectly for me. The oven actually gave me more control. My electric stove is quite variable and I can never get a good low simmer (argh!). It smells divine and I’m really excited to serve it tomorrow night. Thank you for all of the wonderful recipes on your site. I’ve been following you for years! Happy New Year!
Hi Elise – I’m making this one day ahead for New Year’s Eve. What is your suggestion for straining/making the sauce… today or tomorrow? Also, what is the substitution for cooking on the stove vs the oven? Right now I have the oven at 325. Thank you in advance!
Hi Jane, I don’t think it makes a difference when you make the sauce. As for cooking the whole thing in the oven, you’ll have better control on the stovetop in my opinion. But if you do make it in the oven, please let us know how it works out for you!
Elise–What are your estimates for prep and cooking times? This dish always seems to want 6-8 hours for everything when I follow Julia’s or other recipes.
Have made this dish today using veal, fantastico!
Cover the pearl onions with boiling water for a minute or two and the skins can easily be removed!
Let the pearl onions soak in water for half an hour and they are a lot easier to peel.
The same goes for garlic.
I made this beef bourguignon last night and had no problems whatsoever and it was really terrific. I omitted the pearl onions just because I bought the ingredients before I found this recipe. I used dried porcini mushrooms only and the soaking liquid. It adds a distinct flavor. I’m having it again tonight. Thanks for this recipe!
It’s been a rainy night in Georgia, and I’m going to make this today! i guess i missed the part about the beurre manie. What are the proportions and ingredients? I can’t wait to make this for my dinner party tomorrow. By the way, any suggestions for making it the day before?
It’s in the list of ingredients. Beurre manie: 3 Tbsp flour blended with 2 Tbsp butter. Great question on making a day ahead. I haven’t done so, so don’t have any tips to share. Perhaps someone else reading this who has made this dish a day ahead can share what they found. ~Elise
I saw a few posts about acidity. When you utilize tomato paste and wine you will have acid. The more it reduces the more acidic it gets. My suggestion would be to reduce the wine slightly before adding. It will get rid of the “winey” taste and reduce acid levels. If you want the tomato paste add later.
I made the dish for Christmas dinner this year. It was time-consuming, but since much of the time was spent in cooking rather than prep, it was not terribly laborious (except for the pearl onions). In any event, I was able to do the work a couple of days ahead so that Christmas day could be spent outside the kitchen. My wife appreciated me cleaning up afterward, too. :)
I was able to find an unsmoked salt pork (Hormel brand) so I didn’t have to use bacon. One thing I did have to do was add a bit of baking soda to the sauce, as it was quite acidic due to the wine I chose. The soda reduced (but did not eliminate) the acidity of the sauce so that it was in balance with the rest of the dish.
Great post for a great recipe. A change I would make would be the salt pork.
Use pancetta instead (rolled European-style bacon). The concept here is to use a traditional european unsmoked bacon. Julia had people in America ‘blanching’ bacon because in the U.S. smoked bacon used to be all you could get. Blanching removed most of the smoke, hence the extra step.
Pancetta is NEVER smoked, so blanching is out of the question/not necessary, and SO much tastier!
Simply buy a one inch cut off the roll, take it home and unroll it… cut into lardons and fry. Remove and use this delectable bacon fat to brown your meat.
Great idea, thanks! ~Elise
This sounds like an absolutely delicious recipe. Can you suggest workable substitutes for butter and flour that do not include any milk protein or wheat or gluten?
Use olive oil to help brown the salt pork, skip the beurre manie, use a slurry of 1 tablespoon of corn starch whisked in a little water to add to the sauce for thickening. ~Elise
I substituted thick bacon( 2 slices) for the salt pork. You mentioned salt in the ingredients but I never saw where to add it so I just added it with the broth and some pepper.I
did not have pinot co I used a cab. Just can’t wait to eat it it smells GREAT.
No tomatoe in mine ! I used dried porcini sometimes but i add potatoes
to have a tender beef, one day before I let the beef marinated in a simple red wine 6 hours or more … red wine with salt pepper and herbs …
So third/fourth time making this: I’ve realized it’s so much easier to ladle some of the broth into the beurre manie, mix vigorously, maybe add some more, THEN pour it into the broth. It side steps all the whisking, and I think it incorporates a little more easily.
Both Adam and I can’t stop watching Julie and Julia. Whenever we get to the part where she makes beef bourguignon we get hungry. We are going to have to try this.
I have made this twice (in the heat of the summer) and LOVED it. Everyone loved it. The second time around I put much much less wine so that it was more of an accent than a flavor (more wine for me!—I mean, to SHARE with my LOVED ones) and it was still really good.
What a joy to cook this dish..we were staying with our son and like all good mothers decided to cook for him, his suggestion.I found it easy to follow and the meat was fantastic, we had french bread with this and good old mash potatoes..thanks