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I agree with Cat. I used a full bodied cab sav and it went down a treat as I prepared the meal.
Fantastic recipe and yes, I agree with Julia Child: this is the most divine beef recipe. However, I prefer to use a full bodied Cabernet over the medium bodied Pinot or Shiraz. If a Cab is not on hand, a good Zinfandel will work.
Is it necessary to score and peel pearl onions? I skipped this step, but am wondering if I am missing out on something that is worth the time…
AMAZING!!! Made this SUnday night and can’t wait to make it again. The flavor, the textures – everything was just, perfect.
How do you eat this French stew? Sorry for confusion, I’m of Asian descent, we eat most meat dishes with rice :)
It’s great with potatoes – boiled, smashed, or mashed. ~Elise
I made this last night…..all I can say is yummy! This is the best dish I have ever made. Had left overs tonight and OMG….so so YUMMY! I look forward to try another Julia recipe!
Is it possible to prepare this dish without bacon (or use
any substitute)? Thank you in advance for your answer !
Yes. Just use some olive oil with a little butter as the fat for browning the meat. ~Elise
I made this for my boyfriend and I on Valentines Day and it turned out great! I am a relatively amateur cook and was able to make this without much difficulty. The only step I am unsure about is how to deglaze the pan. After cooking bacon, then browning the beef and then the vegetables in my frying pan, there was next to no fat/oil left in the pan. I poured the bottle of wine into the pan and then into my Dutch oven but don’t really know how much of a difference it made. Maybe I misunderstand how to deglaze a pan with wine..? Regardless, it tasted great and the leftovers were even better!
Hi Erin, by deglazing you use the wine to help lift off any browned bits stuck on the bottom of the pan. ~Elise
I made this recipe using bison stew meat and it turned out very well. The main difficulty is that the bison meat has a lot less water than beef and less fat, but it still turned out very good.
I just made this–it’s amazing! I’m not a mushroom fan but I took the plunge and ended up loving them in this recipe. Thanks Elise!
Looked this up to check the ingredients. Learned to cook at my mother’s side. I was the one who went to the store for the makings. My mom used bay leaf in this and in the new movie it is seen. Used to meet Mrs Child at the “Super Rica” in Santa Barbara. Great Lady!
My husband doesn’t eat soup or stew but I still wanted to try this recipe so I nixed the stock and served it over penne. He loved it and so did I. Also since I am pregnant I have been trying to convert recipes to the slow cooker so that I have plenty of quick recipes when the baby arrives. This worked wonderfully in the crock pot. I cooked the beef and veggies per directions until almost done and then threw everything in the slow cooker on high for almost 2 hours.
When I make it again I would add more tomatoes and mushrooms- we used portabellas- and with more planning would cook it on low for 3 or 4 hours.
What can be used instead of pearl onions? There are none available in my area.
Elise, I just made this recipe for the 6th or 7th time. I made it again last night as well as your lasagna bolognese for a potluck for my nursing staff, 3 of which will be deploying to Iraq this week. I’m glad to be sending the boys over with stomachs full of yummy food. I’m sure it will get rave reviews as both of these dishes always do when I make them. Thanks for all of the recipes. I think I have made at least half of them!
This recipe looks great! I was wondering if you could make it in a crockpot/slowcooker?
I think this recipe is a good candidate for the slow cooker, though I haven’t made it in one. So if you do, please let us know what you did and how it turned out for you. ~Elise
Beef Bourguignon freezes well. It’s always better the next day when the herbs marry. I have also used Moose,instead of beef. The moose filet is best…”Moose Bourguignon”! It’s delicious and much healthier as there is no fat.
I agree that this is the best soup/stew in the world. We had it in California, and my husband won’t stop begging me to make it, which I will do while the weather is still cool in Florida.
I would not eliminate the mushrooms but would braise them like the onions, then put them in a second, larger, cheesecloth bag, and cook with the rest. Serve up the beef b. for the non-mushroom eaters, then add for the other people either in the pot or as you serve each plate. You could even serve them in a separate bowl for buffet service. Make a note to add them to the beef dish. This way you won’t waste them or have to pick them out.
Don’t hesitate to use fresh fettuccine noodles ..flat thick spaghetti….with this dish. It’s wonderful.
Also try preparing the onions in about half a cup of wine. Excellent!
Basil is graet but Savory is better!
I made it! And yes, the smell of the kitchen was wonderful! What leftovers? I used a round steak that needed to be used up so I had less meat. Although I debated saving the sauce with no meat to eat over rice later. And I made it minus mushrooms, but I’ll add them and pick them out next time. I served it with rice and oooh-la-la was that good! I forgot to get cheesecloth but then I realized what is cheesecloth but cotton gauze – over to the first aid kit for the sterile gauze wrap with some string and I was moving on.
Step 6 confused me – keep the beef in the pot, take the beef out, cook it down more? Huh?
This recipe is a workout though – I didn’t quit moving for 2 hours! I have clean up between steps because of a small workspace, then chop, dice, saute more.
Regarding step 6, you want to strain out the vegetables from the sauce, but at the same time keep the beef in the sauce. ~Elise
Beef Bourguignon…this was sooo good! I will recommend this recipe to anyone who loves to cook with beef. Thank you for the recipe!