Can You Cook Beef Bourguignon Without Tomato Paste

Julia Kid's Beefiness Bourguignon

• Prep 45 min
• Total 6 hour 0 min
• Servings 4

There are some recipes that are worth the wait and Julia Child's Beef Bourguignon is one of them. Y'all can't and shouldn't rush savory, seared beefiness, and fork-tender vegetables, especially when they simmer a rich full-flavored sauce. When a recipe is this expert, there's no demand to rush, are nosotros correct? Don't exist surprised when this time-honored dish wows your whole crew. There's a reason this beef bourguignon is a culinary cult-archetype, and they'll run across and taste why.

by: Bev Cooks

Updated Sep 24, 2019

Ingredients

• 6 slices bacon, cut into lardons
• three 1/2 tablespoons extra-virgin olive oil
• 3 pounds stewing beef, cut into 2-inch chunks
• 1 big carrot, sliced
• 1 large white onion, sliced
• ane pinch coarse table salt and freshly ground pepper
• 2 tablespoons Aureate Medal™ all-purpose flour
• three cups red vino, like a chianti
• 2 1/ii to three 1/ii cups beef stock
• 1 tablespoon tomato paste
• ii cloves smashed garlic
• i/2 teaspoon thyme
• 1 crumbled bay leaf
• eighteen to 24 pocket-sized pearl onions
• 3 ane/2 tablespoons butter
• 1 herb boutonniere (4 sprigs parsley, 2 sprigs thyme, 1 bay leaf)
• 1 pound fresh white mushrooms, quartered

Steps

• 1

  Simmer salary lardons in 4 cups water for ten minutes (Lardon is the French culinary term referring to thin strips of salary, cut approximately 1/4-inch thick). Drain and pat dry out.

  

• 2

  Preheat oven to 450°F. In a large Dutch oven, sauté the salary in 1 tablespoon of oil for well-nigh iii minutes, until it starts to lightly dark-brown. Remove with a slotted spoon and set up aside.

  

• 3

  Dry out the beef with a few newspaper towels for improve browning. In batches, sear the beef on all sides in the Dutch oven. Ready aside with the salary.

  

• 4

  Back in the pot, add the sliced carrots and onions; sauté in fat until browned, about 3 minutes. If there'due south whatsoever excess fatty, drain it at present.

  

• 5

  Add the bacon and beef back to the pot. Flavor with 1/2 teaspoon fibroid salt and 1/four teaspoon ground pepper. Toss. Sprinkle with flour and toss one time more. Identify in the center of the oven for 4 minutes.

  

• 6

  Remove pot from oven; toss beef and place back in the oven for 4 more minutes. Remove the pot from the oven and reduce the rut to 325°F.

• 7

  To the pot, add the wine and stock. The liquid should barely cover the meat and vegetables. Add the tomato paste, garlic and thyme. Bring to a light simmer on the stove, then cover and simmer in the lower part of the oven for 3 to 4 hours, or until the meat is hands pierced.

• 8

  In the last hr of cooking, bring 1 1/2 tablespoons butter and 2 teaspoons oil to a medium heat in a sauté pan. Add the pearl onions and toss around in the fat until they've browned, 10 minutes. Then stir in 1/2 cup beefiness stock, a minor pinch of table salt and pepper and the herb bouquet. Reduce the heat to low and simmer the onions for about 40 minutes, until the liquid has evaporated, and the onions are tender.

  

• 9

  Remove the onions and set aside. Discard the herb bouquet and wipe out the skillet. Add together the remaining butter and oil and bring to a medium oestrus.

• ten

  Add the mushrooms and cook for about 5 minutes, shaking the pan to coat with the butter.

  

• eleven

  Place a colander over a large pot. Drain the beef stew through the colander and into the pot. Place the pot with the sauce over a medium heat and simmer for about five minutes, skimming any fat on pinnacle. Pour the beefiness and vegetables dorsum into the Dutch oven. Add the pearl onions and mushrooms to the pot. Pour the sauce over the beefiness mix and simmer an boosted iii to five minutes.

  

Expert Tips

• tip 1

  No need to break the banking company with lean, pricey meat. The lower heat and slower cook fourth dimension will break downwards tougher cuts of beef resulting in fork-tender meat.

• tip 2

  Don't skip out on searing the beef earlier adding it to the stew. This stride is crucial to the rich, deep beef flavor you require.

• tip 3

  Don't rush this already quick-cooking beefiness bourguignon recipe. If the meat isn't given plenty time to simmer, your beef could plow out tough and chewy.

• tip 4

  Save the remaining tomato plant paste by scooping information technology in tablespoon increments on a parchment paper-lined cookie sheet and freezing. In one case frozen, toss them in a resealable nutrient-storage plastic freezer purse in the freezer; apply within three months.

• tip 5

  Beefiness bourguignon is all-time served on a bed of carb-heavy starches, such as potatoes, rice or noodles. Garnish with parsley if desired.

Diet Data

970 Calories, 62g Full Fat, 74g Poly peptide, 19g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories

970

Calories from Fat

560

Total Fat

62g

96%

Saturated Fat

24g

118%

Trans Fatty

2g

Cholesterol

225mg

75%

Sodium

1070mg

44%

Potassium

1590mg

45%

Total Carbohydrate

19g

6%

Dietary Fiber

3g

xiii%

Sugars

7g

Poly peptide

74g

Vitamin A

seventy%

lxx%

Vitamin C

ten%

10%

Calcium

10%

10%

Atomic number 26

thirty%

30%

Exchanges:

0 Starch; 0 Fruit; i/ii Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; ii one/2 Vegetable; 0 Very Lean Meat; 5 Lean Meat; i/ii Loftier-Fat Meat; four 1/2 Fatty;

*Pct Daily Values are based on a ii,000 calorie diet.

More Nearly This Recipe

• If you've always wanted to make Julia Child's beef bourguignon but never had the guts, and so we're here to help. You've read the book and watched the movie, so the simply thing that's left is to master her archetype dish. In all honesty, this will take some time, just in the end, it will be unbelievably worth information technology. Even so, if you are looking for a shortcut, cheque out our Prepare-in-40 Beef Bourguignon for Two.

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Source: https://www.tablespoon.com/recipes/julia-childs-beef-bourguignon/cdda3ccc-3623-4363-8095-aaca1a3f8313

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