This delectable dish was featured in the 2009 movie Julie & Julia, starring Meryl Streep and Amy Adams. This is a great tasting meal. It is definitely one of the most delicious beef dishes invented by human. With tender chunks of beef in a red wine sauce, boeuf bourguignon is at once a rich, company-worthy meal and classic French comfort food. Traditionally, the meat was larded with lardons, but modern beef is sufficiently tender and well marbled, so this very time consuming technique is rarely used any more. Easier-to-find bacon was swapped for the usual salt pork or fatback to add meaty depth, and richer, more-tender boneless short ribs were easier to prepare and cooked through more quickly than the usual chuck. Two cups of wine cut with beef broth created a balanced braising liquid and sauce.
Because the electric pressure cooker concentrates flavors, a fruity, light-bodied red Burgundy or Pinot Noir was necessary. While the mushrooms were fine under pressure, the delicate onions were better off sautéed separately. Read the quick tips that follow the recipe.
Serves: 6
Pressure Level: High
Release: Natural
Total Time: About 1- 1/2 Hours
Time Under Pressure: 35 Minutes
INGREDIENTS:
2 slices bacon, chopped fine
2 tablespoons tomato paste
1 tablespoon minced fresh thyme or 1 teaspoon dried
1/3 cup all-purpose flour
2 cups red Burgundy or Pinot Noir
1 cup beef broth
8 ounces cremini mushrooms, trimmed and sliced thin
2 bay leaves
3 pounds boneless beef short ribs, trimmed and cut into 2-inch pieces
Salt and pepper
2 cups frozen pearl onions
1/2 cup water
1 tablespoon unsalted butter
1 tablespoon granulated sugar
2 tablespoons minced fresh parsley
1 tablespoon cognac
COOKING DIRECTIONS:
1) BUILD FLAVOR: Cook bacon in pressure-cooker pot over medium-high heat until browned and crisp, about 3 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Add tomato paste and thyme to fat left in pot and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Whisk in wine, smoothing out any lumps, and simmer until thickened, about 10 minutes. Stir in broth, mushrooms, and bay leaves. Using wooden spoon, scrape up all browned bits stuck on bottom of pot. Pat beef dry with paper towels, season with salt and pepper, and stir into pot.
2) HIGH PRESSURE FOR 35 MINUTES: Lock electric pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 35 minutes, maintain high pressure.
3) NATURALLY RELEASE PRESSURE: Shut off the electric pressure cooker (Instant Pot) and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.
4) BEFORE SERVING: Bring pearl onions, water, butter, sugar, and 1/4 teaspoon salt to boil in 12-inch nonstick skillet over high heat. Cover, set or reduce heat to medium-low, and simmer, shaking pan occasionally, until onions are tender, about 5 minutes. Uncover, increase heat to high, and simmer until all liquid evaporates and onions caramelize, about 3 minutes.
5) Remove and discard bay leaves from stew. Using large spoon, skim excess fat from surface of stew. Stir in onions, parsley, and cognac and season with salt and pepper to taste. Sprinkle individual portions with reserved bacon before serving.
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What to serve with beef bourguignon? Vegetable and wine suggestions
What do the French serve with beef bourguignon? Boiled potatoes are traditionally served with this dish. Buttered noodles or steamed rice may be substituted. If you also wish a green vegetable, buttered peas would be your best choice. Serve with the beef a fairly full-bodied, young red wine, such as Beaujolais, Côtes du Rhône, Bordeaux-St. Émilion, or Burgundy.
Quick and Easy Tips on Cooking Beef Bourguignon in an Electric Pressure Cooker
1) Boneless short ribs is used in stews because they are easy to cut into evenly sized pieces, and they turn incredibly tender once cooked. The pieces of meat in boeuf bourguignon are traditionally cut a little larger than stew meat; cut them into 2-inch pieces.
2) Cured pork is a key flavor in beef bourguignon. To keep things simple, we use bacon instead of the traditional salt pork or fatback. After browning the bacon to render the fat, we set it aside for sprinkling over each portion before serving. The bacon also leaves behind a fond in the pot.
3) Beef bourguignon relies on a good dose of wine. While a fine French Burgundy will give you an impressive, complexly flavored dish, a decent California Pinot Noir will perform perfectly well. We simmer it before bringing the pot up to pressure to round out the tannic edges and cook off alcohol.
4) Pearl onions and mushrooms are the classic vegetables. The mushrooms cook well under pressure, but the onions are too delicate. Thawing frozen pearl onions in a skillet with some butter and sugar is quick and easy and gives them a nice, caramelized flavor.
Troubleshooting
Do I need to alter the recipe for a 6-quart electric pressure cooker?
Yes, use the browning (not the simmer) setting to reduce the wine in step 1. Turn the electric pressure cooker off immediately after the pressurized cooking time and let the pressure release naturally for 15 minutes; do not let the cooker switch to the warm setting. Before adding the onions, parsley, and cognac to the stew in step 5, simmer the stew for 15 minutes to thicken and drive off any remaining raw wine flavor using the browning (not the simmer) setting.
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ORIGINAL Boeuf Bourguignon Recipe by Julia Child
BOEUF À LA BOURGUIGNONNE
(Beef Stew in Red Wine, with Bacon, Onions, and Mushrooms Recipe)
As is the case with most famous dishes, there are more ways than one to arrive at a good boeuf bourguignon. Carefully done, and perfectly flavored, it is certainly one of the most delicious beef dishes concocted by man, and can well be the main course for a buffet dinner. Fortunately, you can prepare it completely ahead, even a day in advance, and it only gains in flavor when reheated.
For 6 people
INGREDIENTS:
A 6-ounce chunk of bacon
A 9- to 10-inch fireproof casserole 3 inches deep
1 Tb olive oil or cooking oil
A slotted spoon
3 lbs. lean stewing beef cut into 2-inch cubes
1 sliced carrot
1 sliced onion
1 tsp salt
1/4 tsp pepper
2 Tb flour
3 cups of a full-bodied, young red wine such as one of those suggested for serving, or a Chianti
2 to 3 cups brown beef stock or canned beef bouillon
1 Tb tomato paste
2 cloves mashed garlic
1/2 tsp thyme
A crumbled bay leaf
The blanched bacon rind
18 to 24 small white onions, brown-braised in stock (refer to easy recipe below)
1 lb. quartered fresh mushrooms sautéed in butter (read the easy recipe below)
COOKING DIRECTIONS:
1) Remove rind, and cut bacon into lardons (sticks, 1/4 inch thick and 1- 11/2 inches long). Simmer rind and bacon for 10 minutes in 1- 1/2 quarts of water. Drain and dry.
2) Preheat oven to 450 degrees.
3) Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.
4) Dry the beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.
5) In the same fat, brown the sliced vegetables. Pour out the sautéing fat.
6) Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees.
7) Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers very slowly for 2- 1/2 to 3 hours. The meat is done when a fork pierces it easily.
8) While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.
9) When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.
10) Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2- 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables.
(*) Recipe may be completed in advance to this point.
Parsley Sprigs
FOR IMMEDIATE SERVING: Cover the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.
FOR LATER SERVING: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.
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OIGNONS GLACÉS À BRUN
(Brown-braised Onions Recipe by Julia Child)
INGREDIENTS:
For 18 to 24 peeled white onions about 1 inch in diameter:
1- 1/2 Tb butter
1- 1/2 Tb oil
A 9- to 10-inch enameled skillet
1/2 cup of brown stock, canned beef bouillon, dry white wine, red wine, or water
Salt and pepper to taste
A medium herb bouquet: 4 parsley sprigs, 1/2 bay leaf, and 1/4 tsp thyme tied in cheesecloth
COOKING DIRECTIONS:
When the butter and oil are bubbling in the skillet, add the onions and sauté over moderate heat for about 10 minutes, rolling the onions about so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect to brown them uniformly.
Then either braise them as follows:
Pour in the liquid, season to taste, and add the herb bouquet. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. Remove herb bouquet. Serve them as they are, or follow one of the suggestions at the end of the recipe.
Or bake them as follows:
Transfer the onions and their sautéing fat to a shallow baking dish or casserole just large enough to hold them in one layer. Set uncovered in upper third of a preheated 350-degree oven for 40 to 50 minutes, turning them over once or twice. They should be very tender, retain their shape, and be a nice golden brown. Remove herb bouquet. Serve them as they are or according to one of the following suggestions.
(*) The onions may be cooked hours in advance.
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CHAMPIGNONS SAUTÉS AU BEURRE
(Sautéed Mushrooms Recipe by Julia Child)
Use these mushrooms either as a vegetable alone or in a combination with other vegetables, or as an integral part of such dishes as coq au vin, boeuf bourguignon, poulet en cocotte. Successfully sautéed mushrooms are lightly browned and exude none of their juice while they are being cooked; to achieve this, the mushrooms must be dry, the butter very hot, and the mushrooms must not be crowded in the pan. If you sauté too many at once they steam rather than fry; their juices escape and they do not brown. So if you are preparing a large amount, or if your heat source is feeble, sauté the mushrooms in several batches.
INGREDIENTS:
A 10-inch enameled skillet
2 Tb butter 1 Tb oil
1/2 lb. fresh mushrooms, washed, well dried, left whole if small, sliced or quartered if large
Optional: 1 to 2 Tb minced shallots or green onions
Salt and pepper
COOKING DIRECTIONS:
1) Place the skillet over high heat with the butter and oil. As soon as you see that the butter foam has begun to subside, indicating it is hot enough, add the mushrooms. Toss and shake the pan for 4 to 5 minutes. During their sauté the mushrooms will at first absorb the fat. In 2 to 3 minutes the fat will reappear on their surface, and the mushrooms will begin to brown. As soon as they have browned lightly, remove from heat.
2) Toss the shallots or green onions with the mushrooms. Sauté over moderate heat for 2 minutes.
(*) Sautéed mushrooms may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.
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References:
America's Test Kitchen (Editor). 2013. Pressure Cooker Perfection. America's Test Kitchen. ISBN-10: 1936493411
Julia Child (Author), Louisette Bertholle (Author), Simone Beck (Author), Sidonie Coryn (Illustrator). 2001. Mastering the Art of French Cooking, Vol. 1, 40th Anniversary edition. Alfred A. Knopf. ISBN-10: 0375413405
Laurel Randolph (Author). 2016. The Instant Pot® Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals. Rockridge Press. ISBN-13: 978-1623156121
Librairie Larousse. 2009. Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated. Clarkson Potter. ISBN-10: 0307464911
Related Cooking Video by Julia Child in Person: Julia Child - boeuf bourguignon
Not a Cooking Video: How to Pronounce Boeuf Bourguignon / Boeuf Bourguignon Pronunciation
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There are carrots in the picture but none in the recipe, why is that?
ReplyDeleteYou can put-in more if you want. It depends on your taste and preference.
DeleteYou can add optimum amount of carrots to make it more healthy for young children. In this way you can include extra vegetables to their daily diet. :-)