Comments on: Boeuf Bourguignon for Sunday Dinner

By: Autumn is the Season For Nesting — Live The Charmed Life

Autumn is the Season For Nesting — Live The Charmed Life — Tue, 07 Sep 2010 15:53:04 +0000

[...] And I’ll be learning how to make Julia’s boeuf bourguignon. [...]

By: US meets UK » Blog Archive » Bizarro Comment

US meets UK » Blog Archive » Bizarro Comment — Mon, 26 Jul 2010 14:29:38 +0000

[...] while back a wrote a post about attempting boeuf bourguignon, and I recently received this comment… Which is a bit confusing, and due to the excessive use [...]

By: Joshua Targownik

Joshua Targownik — Tue, 11 May 2010 15:46:07 +0000

Thanks for your post. I just made some today with a method which is slightly different than yours. Though I’m sure both yield excellent results. I don’t pre-soak the beef, don’t use flour, and I don’t use a stock. I do heaculy salt the beef cubes and let them sit for a few minutes before pan frying them on high heat in a little oil (or bacon lardons if I have some) until the sides are nice dark brown. Then I remove them from the pan and add to the big pot. Then I fry large pieces of chopped onion until they are nicely browned. They are then added to the pot as well, along with one bottle of red wine. I pour an equal amount of hot water in as well, but pour some of the water in to the hot pan first, to loosen and soak up all the good fried crusty stuff. Then this flavored water goes into the pot too. I then put the pot on high heat and bring to a boil. While the water and wine are heating up, I chop carrots and potatoes into large pieces, and add them to the pot too. Then some more salt, and pepper. Once it comes to a boil, I lower it to a simmer and let it cook slowly for two to two and a half hours, stirring occasionally, and putting the cover on or off as need to to allow steam to evaporate, reducing the liquid down to a thick sauce. The time is important, as it takes about 2 hours to get really fork tender meat, and to convert the wine into a delicious sauce. Taste it after an hour and then after two and you’ll see a difference. Oh, and “braising” is when you cook something partially submerged in a liquid. Anyway. Thanks again for the post, and give some thought to my method, it requires almost no preparation, and very little effort. -Josh

By: ak

ak — Fri, 26 Feb 2010 19:53:34 +0000

Saw your response to my comment at ThatWife and checked out your blog. My husband has been asking for this (Childs’ version, although that doesn’t mean mine won’t turn out as “franken boeuf”) ever since we watched Julie and Julia (which I loved, btw). I don’t eat beef, though, so I can’t justify making it just for him. And maybe I was a *little* intimidated. Maybe I will the next time we have family over…