How To Make Beef Stew

“Mastering the Art of French Cooking.” Erin McDowell/Insider

I’ve never fabricated one of Child’s recipes before, but I accept had the Ina Garten adaptation of her beef bourguignon in the past. I’ve additionally apparent the cine “Julie & Julia,” in which one of the characters attempts to accomplish the bowl and fails miserably.

I alone hoped I wouldn’t end up arrant on my kitchen attic like Julie.

On a 90-degree day in August, I absitively to do what any alive actuality would: accomplish Julia Child’s acclaimed beef bourguignon in account of what would accept been her 109th birthday.

I’ve never fabricated one of Child’s recipes before, but I accept had the Ina Garten adaptation of her beef bourguignon in the past. I’ve additionally apparent the cine Julie & Julia, in which one of the characters attempts to accomplish the bowl and fails miserably.

I alone hoped I wouldn’t end up arrant on my kitchen attic like Julie.

The capacity for Julia Child’s beef bourguignon. Erin McDowell/Insider

All of the capacity were accessible to acquisition at my bounded grocery store, except for the canteen of concentrated red wine. Luckily, I had a canteen of Merlot in my liquor chiffonier that I anticipation would assignment nicely.

The absolute bulk I spent on advantage was $46.81. You can acquisition the abounding account of capacity and instructions here.

I aggregate the capacity for the dish.

All of the capacity were accessible to acquisition at my bounded grocery store, except for the canteen of concentrated red wine. Luckily, I had a canteen of Merlot in my liquor chiffonier that I anticipation would assignment nicely.

The absolute bulk I spent on advantage was $46.81. You can acquisition the abounding account of capacity and instructions here.

Slicing a white onion. Erin McDowell/Insider

The compound calls for one ample white onion, one carrot, burst garlic, and fair onions. I chopped up the carrot, burst the garlic, and cut the onion into attenuate slices.

I started by prepping my vegetables.

The compound calls for one ample white onion, one carrot, burst garlic, and fair onions. I chopped up the carrot, burst the garlic, and cut the onion into attenuate slices.

Sliced bacon. Erin McDowell/Insider

However, Julia Child recommends advancing the bacon in an absorbing way.

The compound additionally calls for bacon.

However, Julia Child recommends advancing the bacon in an absorbing way.

Bacon blanching in water. Erin McDowell/Insider

The acumen for this footfall is to abolish the begrimed acidity that is accepted with best brands of American bacon.

Rather than frying the bacon appropriate away, the compound requires agreement it in alive baptize for 10 minutes.

The acumen for this footfall is to abolish the begrimed acidity that is accepted with best brands of American bacon.

Bacon sautéing in the Dutch oven. Erin McDowell/Insider

I afresh set it abreast for later.

After abrupt the bacon with a slotted beanery and agreement it on a cardboard anhydrate to dry, I agilely browned it in my well-loved Le Creuset Dutch oven.

I afresh set it abreast for later.

Browning the beef in the Dutch oven. Erin McDowell/Insider

With my oven set to 425-degrees Fahrenheit and the aroma of bacon and beef wafting through the air, authoritative this bowl during a heatwave was attractive like a worse and worse abstraction by the minute.

By the time I got to browning the meat, I was accessible to bandy in the towel.

With my oven set to 425-degrees Fahrenheit and the aroma of bacon and beef wafting through the air, authoritative this bowl during a heatwave was attractive like a worse and worse abstraction by the minute.

Sautéed onions and carrots. Erin McDowell/Insider

While advancing the meal isn’t cool time-consuming, aback I was aggressive with the heat, aggregate acquainted added arduous. At this step, I bent beef bourguignon is best able in the abatement or winter — or at atomic in a abode with able air conditioning.

By the time I started sautéing the onions and carrots in the beef fat, I was decrepit in sweat.

While advancing the meal isn’t cool time-consuming, aback I was aggressive with the heat, aggregate acquainted added arduous. At this step, I bent beef bourguignon is best able in the abatement or winter — or at atomic in a abode with able air conditioning.

The beef, bacon, onions, and carrots in the Dutch oven. Erin McDowell/Insider

At this point, Child recommends putting the pot into the oven for four minutes, casting the contents, and putting it aback in the oven. She afresh recommends removing the pot from the oven and blurred the calefaction from 425 degrees to 325 degrees.

I added the bacon and beef aback into the pot with the vegetables, acclimatized it, and brindled abrade over the top.

At this point, Child recommends putting the pot into the oven for four minutes, casting the contents, and putting it aback in the oven. She afresh recommends removing the pot from the oven and blurred the calefaction from 425 degrees to 325 degrees.

The bouillon in the Dutch oven. Erin McDowell/Insider

At this step, you should additionally add in the burst garlic and broiled thyme. I afresh let the pot simmer on the stove for a few minutes.

Finally, it was time to let the oven do the assignment … and for me to jump into the basin and escape the acute calefaction in my kitchen.

I afresh added in the beef stock, amazon paste, and wine.

At this step, you should additionally add in the burst garlic and broiled thyme. I afresh let the pot simmer on the stove for a few minutes.

Finally, it was time to let the oven do the assignment … and for me to jump into the basin and escape the acute calefaction in my kitchen.

Pearl onions browning in a pan. Erin McDowell/Insider

To adapt the fair onions, you’ll appetite to sauté them in adulate and oil until they’re agilely browned. Then, add in a half-cup of beef stock, alkali and pepper, and a assemble boutonniere of parsley, thyme, and a bay leaf.

The compound said to let the onions simmer for 40 account until the aqueous has evaporated and the onions are tender. I begin it took far beneath time for this to appear — about 20 minutes.

The bouillon cooks in the oven for three to four hours. In the aftermost hour of cooking, I able the fair onions and mushrooms.

To adapt the fair onions, you’ll appetite to sauté them in adulate and oil until they’re agilely browned. Then, add in a half-cup of beef stock, alkali and pepper, and a assemble boutonniere of parsley, thyme, and a bay leaf.

The compound said to let the onions simmer for 40 account until the aqueous has evaporated and the onions are tender. I begin it took far beneath time for this to appear — about 20 minutes.

Mushrooms affable in a pan. Erin McDowell/Insider

I adapted them until they were browned and hardly soft.

I afresh sautéd the mushrooms for about bristles account in a baby bulk of butter.

I adapted them until they were browned and hardly soft.

The beef bourguignon afterwards affable for three hours. Erin McDowell/Insider

I afraid for a second, cerebration I had broke it. Luckily, none of the bouillon had burned, but if I had larboard it abundant longer, it ability have.

I added in addition cup or two of beef stock, additional the fair onions and the mushrooms, to try and accomplish it added stew-like, rather than a beefy carrion of beef and vegetables. This fatigued me out slightly, as banquet concluded up actuality done way afore I accepted it to be.

At the three-hour mark, I pulled the beef bourguignon out of the oven and apparent best of the aqueous had evaporated.

I afraid for a second, cerebration I had broke it. Luckily, none of the bouillon had burned, but if I had larboard it abundant longer, it ability have.

I added in addition cup or two of beef stock, additional the fair onions and the mushrooms, to try and accomplish it added stew-like, rather than a beefy carrion of beef and vegetables. This fatigued me out slightly, as banquet concluded up actuality done way afore I accepted it to be.

The beef bourguignon afterwards I added added liquid. Erin McDowell/Insider

When authoritative this recipe, I awful acclaim blockage the pot generally and abacus in added banal if necessary. If I hadn’t arrested how the bowl was accomplishing aback I did, it could accept concluded in disaster.

The compound says to ache the bouillon and simmer the actual booze for a few account in a pot on the stove. I didn’t appetite to accident ruining the stew’s consistency, so I autonomous out of this step. In the end, the aftereffect was adorable after accomplishing this.

Luckily, the added beef banal brought it aback to the actual consistency.

When authoritative this recipe, I awful acclaim blockage the pot generally and abacus in added banal if necessary. If I hadn’t arrested how the bowl was accomplishing aback I did, it could accept concluded in disaster.

The compound says to ache the bouillon and simmer the actual booze for a few account in a pot on the stove. I didn’t appetite to accident ruining the stew’s consistency, so I autonomous out of this step. In the end, the aftereffect was adorable after accomplishing this.

The accomplished beef bourguignon and allotment of bread. Erin McDowell/Insider

There are no words to call aloof how adorable this meal was. The booze was affluent and flavorful, and the meat was fall-apart breakable while still accepting a acceptable texture. The vegetables additionally still had a chaw to them, and I mopped up every aftermost bead of the bouillon with the bread.

Even my mother, who’s fabricated beef bourguignon in the accomplished from Ina Garten’s recipe, said it was the best she’s anytime had.

You can serve the beef bourguignon with above or mashed potatoes, cauliflower, or with a allotment of bread, like I did.

There are no words to call aloof how adorable this meal was. The booze was affluent and flavorful, and the meat was fall-apart breakable while still accepting a acceptable texture. The vegetables additionally still had a chaw to them, and I mopped up every aftermost bead of the bouillon with the bread.

Even my mother, who’s fabricated beef bourguignon in the accomplished from Ina Garten’s recipe, said it was the best she’s anytime had.

The columnist captivation up “Mastering the Art of French Cooking” by Julia Child. Erin McDowell/Insider

While I would never accomplish this bowl during a heatwave again, it was apparently one of the best dishes I’ve anytime fabricated myself.

Some recipes are iconic for a reason.

Despite the assignment and accent that went into advancing Julia Child’s beef bourguignon, it was able-bodied account it in the end.

While I would never accomplish this bowl during a heatwave again, it was apparently one of the best dishes I’ve anytime fabricated myself.

Some recipes are iconic for a reason.

How To Make Beef Stew – How To Make Beef Stew
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