Tuesday, June 9, 2015

No, Not Beef. BOEUF.

'Not just anybody's Boeuf Bourguignon. Julie Child's Boeuf Bourguignon!' said the girl in the movie. And for whatever reason, we all sat up and took notice.


There was something arresting in the way she said it, as though she was about to have the most satisfying eating experience ever. And now you want to learn how to have it for yourself. I think a lot of us went immediately out and bought Mastering The Art of French Cooking. Did you? I certainly did (as a Christmas gift for the lovely daughter), and the first recipe I made from it was Boeuf Bourguignon.

Even spelling it is challenging, but you should really just try and make it, dear Readers. It is time-consuming, intense, confusing, and also jaw-droopingly delicious. Therefore worth all the time, intensity, and confusion. We had it again last night. So we know.

I hesitate to confess, but we haven't been able to locate Julia's cookbook these past few months, and therefore I had to flee to Google for her Boeuf Bourguignon recipe. I expected it to be an 'adapted' version of her cookbook version, but found that it was really quite exactly similar. The taste and texture revealed that nothing was wrong with the online recipe. And as a bonus, it was easy to read. Less complicated! Nice.

Boeuf Bourguignon with Basic Savory Scones

I adored the end result. There is something outstanding about 

  • bacon
  • olive oil
  • butter
  • beef (I actually used a roast rather than stew meat)
  • carrots
  • new potatoes
  • white pearl onions
  • mushrooms
  • red wine
  • beef stock
  • tomato paste
  • garlic cloves
  • more butter
  • more olive oil
  • parsley, thyme, bay leaf, flour, salt and pepper
Together, they made magic. And it might be hard to believe, but it only took me 30 minutes to prep and throw all of this into the pot. Which went onto the Big Green Egg barbecue grill. Which took only 2 hours to cook to perfection. Which produced the most amazing sauce. I think it was the combination of the red wine, the butter, and the tomato paste. It went into the pot as liquid, and came out as this unforgettably monumental sauce. 

And oh please, do make the scones from yesterday's post. The merging of those two tastes was divine. And extraordinary. And now I am running out of adjectives. Again. 


See you along the way!
the SconeLady

photo credit: <a href="http://www.flickr.com/photos/28531775@N06/4439087468">homemade boeuf bourguignon</a> via <a href="http://photopin.com">photopin</a> <a href="https://creativecommons.org/licenses/by/2.0/">(license)</a>

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