Friday, November 19, 2010

Beef Bourguignon



My husband recently bought me the movie Julie and Julia and I found it intriguing. It is a film based not only on one of the most influential ladies in cooking, Julia Child, but also on a young lady who 'blogs' about her culinary experiences while trying out Julia's recipes. Julia Child was completely passionate about everything food related and her enthusiasm for sharing this great love was certainly inspirational. My synopsis doesn't do the film any justice but for any 'foodies' this film is a joy to watch. One of Julia's most famous recipes would have to be her Beef Bourguignon. This dish is also the centerpiece of an impressive food scene in the film. Julia Child has a very distinctive accent and her pronunciation alone of ' Beef Bourguignon' would encourage one to try it out.

As with so many classic dishes there are many varied recipes for the ever popular Beef Bourguignon. It is a hearty stew that greatly benefits from slow cooking over a long period. The quality of the wine is important and even tough I wouldn't use an expensive bottle of red I would recommend you use a bottle that is drinkable. When cooking with wine, be it red or white, the rule is not to cook with any wine that you wouldn't drink!

The perfect accompaniment for beef bourguignon would be creamy mashed potatoes. This substantial dish with it's wholesome flavours makes it the perfect winter meal. Another addition to cooking Bourguignon is the wonderful aroma in the kitchen while this dish is cooking. It is simply incredible!!




Ingredients:

2tbsp olive oil/ rapeseed oil
1.5 kg stewing beef, chopped
180g streaky bacon, chopped
1 onion, diced
3 garlic cloves, crushed
2tbsp plain flour
salt and freshly ground pepper
2tbsp tomato puree
500mls red wine
300mls beef stock or 1 Knorr Beef Stock Pot in 300mls boilng water
500g carrots chopped
2 sprigs thyme
2 bay leaves
25g butter
250g mushrooms

To Serve:
Creamy Mashed Potatoes

Method:
1. Preheat the oven to 180c/gas 4.
2. Toss the beef in some seasoned flour.
3. Heat the oil in the dish and cook the beef in batches.
4. Heat a little more oil in the dish and add the bacon, onion and garlic. Cook for five mins until golden then add the carrots and tomato puree. Gradually add the wine and the beef stock.
5. Add the cooked beef, thyme and bay to the dish. Cover and cook in the oven for 2 hours.
6. Meanwhile melt the butter and cook the mushrooms for 5 mins. Add to the dish and return to the oven for an additional 15mins.
7. Season and serve with creamy mashed potatoes.




In Julia style all there is to say is 'Bon Appetit'!!!

6 comments:

Kristin said...

Sounds gorgeous, and I love that overhead shot!

Nessa Robins said...

Thanks so much, Kristin. The workshop definately helped for photo tips.

Brownieville Girl said...

Looks really appetizing and warming - just the thing for this weather.

MissCakeBaker said...

I love Beef Bourguignon and yours looks delicious. The weather is so awful today I'm inspired to pop out and get all the ingredients to make it for dinner tonight.

Nessa Robins said...

Thanks so much - it's the perfect dish for a cold day! I hope you enjoy it!

Sheila Kiely said...

perfect for a day like today Nessa, lashing non-stop in Cork.

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