Friday, May 20, 2011

Not Julia or Julie's Boeuf Bourguignon, but Kūlia's

Here I am... my first posting!! I would like to start with honoring one of my favorite Food author, Julia Child. Since I didn't grow up in this country, my memory of her only goes back to my college days.

I was visiting my college best friend, Matt, last weekend and we watched Julie and Julia. Matt and I used to cooked together "Julia Child's cooking show" style. 
Actually Matt was the one who encouraged me to start this blog, so this is for you too Matthew. It can't be more appropriate to post my version of Boeuf Bourguignon.

So here it is my version, I use a lot more vegetable and I don’t use pork or bacon in this variation.

Kūlia's Beef Bourguignon

• ½ bottle (about 2 cups) of good red wine

• 1 large onion, peeled and cut in quarters

• 2 carrots, peeled and cut in large chunks

• 1 stalk celery, trimmed and cut in 1” pieces

• 1 green pepper, trimmed, cleaned and cut in 1” pieces

• 1 leek, trimmed, cleaned and cut in 1” pieces

• 4 garlic cloves, peeled and sliced

• 4 shallots, peeled and cut in quarters

• 12 parsley stems

• 2 teaspoon dried thyme

• 2 teaspoon dried rosemary

• 8 black peppercorns

• 2 bay leaf

• 8 ozs white mushrooms, cleaned

• Small jar of Dijon mustard

• 3 pounds well-marbled beef chuck, cut into 2-inch pieces

• 8 tablespoon olive oil

• ¼ cup tablespoon flour

• 2 cup stock

• salt and pepper to taste

• 1 tbsp butter

• 1 tbsp flour

• Chopped parsley leaves


In a large bowl, combine the red wine, onion, carrots, celery, 
green pepper, leek, garlic, parsley stems, 1 tsp thyme, 1 tsp rosemary, 
peppercorns and bay leaves.Add the beef, mix well. 
Cover and refrigerate overnight.

The next day drain the beef, reserving the marinade and vegetables 
separately. I usually separate the onion, garlic and shallots from the 
other vegetables. Discard the peppercorns, and parsley stems. 

Heat 6 tbsp olive oil in large fry pan over high heat, brown beef in batches evenly, remove beef to a large bowl.

In large pot, heat 2 tbsp olive oil over medium heat, add garlic, 
shallot and onion to the pan, saute till soften. Add beef to the large pot. 
Remove from heat

Meanwhile, add the remaining vegetable and mushroom to the pan you 
browned the beef in, cook over high heat for a few mins. 
Add the vegetable to the large pot

Add the reserved marinade liquid to the pan to deglaze. Bring to boil. Taste and season with salt and pepper. 

Add the liquid to the large pot, coat the meat and vegetable well

Add the remaining rosemary and thyme. 

Add in the jar of Dijon Mustard. Mix well.

Add more wine and stock if need. The liquid should almost cover 
the meat and vegetable. Bring the mixture to a boil, season with salt and pepper. 

Cover and simmer at low heat for about 2 hrs till the meat is folk tender.

Remove the stew to a large bowl. Drain the liquid, add stock or water to 
make up to about 3 cups. 

In the same pot, heat 1 tablespoon of butter, add 1 tablespoon of flour to 
make a roux. Slowly add the liquid into the roux over very low heat 
with a whisk, make sure you don’t have many lumps.

Bring to a boil and stir constantly till thickens lightly. Add the meat and 
vegetable back in and coat. 
Serve. Garnish with chopped parley. 

I love to serve this with low fat mashed yukon potatoes topped with parsley pesto on a cold winter night.

Here is my boys, sharing their TV dinner! 

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