Need a filling delicious meal to satisfy your taste buds and warm you up on a freezing cold winter weekend? Make Julia Child's Beef Bourguignon (beef stew) for Sunday Supper.
This is only the first weekend of 2018, and I'm already fulfilling one of my resolutions to make new recipes more often!
As I've mentioned in my earlier post, I've never made Julia Child's Beef Bourguignon...until now that is!
I used this recipe from tbsp, but made a few adjustments.
My thoughts:
1. After making the recipe, I think there really is no need for bacon. There is plenty of flavor from the wine, onions, and mushrooms. Also, the recipe called to simmer bacon in 4 cups of water...what? I simply browned mine.
2. 1 carrot for a big pot of stew is ridiculous ;) I used 3.
3. There are a few steps where you cook the stew in 450F oven for four minutes at a time to cook out the flour. No thanks. I skipped those steps and kept the pot on the stove and then put it in the oven for 3 hours at 325 to tenderize the beef.
4. Did you know good stew beef is expensive? That was news to me.
5. I used brown mushrooms instead of white ones because that's what I had.
6. For the pearl onions, I simply sauteed them for 10 minutes without then simmering them in liquid for 40 minutes. Who has the time? Plus, they are small and 10 minutes was long enough for them to be fork tender.
7. Overall, I loved this stew! It wasn't too complicated to make and I'll probably do it again. Plus, it'll keep well in the freezer.
What have you cooked lately?
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