Beef Bourguignon – Inspired by Julia Child’s Recipe

This year for Valentine’s Day, I decided to cook the hubby a French inspired meal. To read more about the French meal that I whipped up that night, check out the post here.

For the main dish, I decided to make the infamous Beef Bourguignon, inspired by none other than Julia Child.

I decided to make this dish the day before as I read online that the flavours develop a lot more overnight. It also alleviated the amount of stress work that went into preparing the rest of the dishes the day of the dinner.

First, I preheated the oven to 400F. Then, I paper towel dried my beef to remove all excess moisture (forgot the cut of the meat – we got it from Costco) and cut them into ~2 inch cubes. Season generously with salt and pepper.

In a large stainless steel skillet, add some olive oil and cook the cut up bacon over medium high heat until nice and brown. This will help render out the bacon fat for more flavour. Remove the bacon with a slotted spoon and set aside for later use.

Now, add in the beef cubes in the pan with all that bacon fat and sear them on all sides until nicely browned. You will likely have to do this in batches as you do not want to overcrowd the pan. Take the beef out and set aside.

Add the onions and carrots and cook them down until onions start to turn brown. In the last minute, add the chopped garlic. Remove everything and set aside.

You’ll notice that a nice fond has developed on the bottom of your pan. It is now time to deglaze it with red wine. I used about 2/3 of a bottle (750ml) of red wine (pinot noir specifically). Scrape all the fond off the bottom of your pan and set aside.

In a dutch oven over medium high heat, add the seared beef, cooked vegetables, bacon, and wine sauce. Then, add in enough beef broth to just cover the beef (for me, approximately 2 cups). Add in thyme, bay leaf, and tomato paste and bring the dish up to a simmer. Quickly do a quick taste test to see if additional seasoning is required. Once satisfied, place in the oven at 325F to braise for approximately 3 hours.

Beef Bourguignon – Inspired by Julia Child's Recipe

Yield: 6 people

Beef Bourguignon - Inspired by Julia Child's Recipe

Ingredients

  • 1 tbsp Extra Virgin Olive Oil
  • 4 strips of thick cut Bacon, cut into small slices
  • 2 lbs Beef, cut into 2 inch cubes
  • Salt & freshly ground Black Pepper
  • 3-4 Carrots, peeled and cut into chunks
  • 1.5 Yellow Onions, sliced
  • 2 tsp Chopped Garlic (2 cloves)
  • 2/3 of a 750 ml bottle of Red Wine (we used Pinot Noir)
  • ~2 cups of Beef Broth
  • 1 tbsp Tomato Paste
  • 1 tsp fresh Thyme leaves
  • 1 Bay leaf

Instructions

  1. Preheat the oven to 325F.
  2. Heat the olive oil in a large stainless steel pan and add the bacon. Cook over medium heat, stirring occasionally, until the bacon is lightly browned (approximately 8-10mins). Remove the bacon with a slotted spoon to set aside for later use. Keep the rendered bacon fat in the pan.
  3. Dry the beef with paper towel and cut into 2 inch cubes. Generously sprinkle them with salt and pepper. In the same pan over medium high heat, sear the beef cubes on all sides until nicely browned. Do this in batches as to not overcrowd the pan. Once browned, remove from pan and set aside.
  4. Add the carrots and onions to the pan and season generously with salt and pepper. Stick occasionally until onion is lightly browned. In the last minute of cooking, add the chopped garlic and cook for 1 more minute. Remove everything from the pan and set aside.
  5. Deglaze the pan with the red wine and scrape the fond off the bottom of the pan. Save this for later and turn off the heat.
  6. In a large dutch oven (ours was 5.5 qt) over medium high heat, add the seared beef, cooked vegetables and red wine sauce. Top it up with beef broth until it just covers the beef. Add thyme, bay leaf, and tomato paste. Stir and bring to a simmer.
  7. Cover the pot with the lid and place it in the oven to braise for 3 hours or until the meat and vegetables are very tender when pierced with a fork.
  8. Garnish with chopped parsley and serve with toasted bread.
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Steak dinner with friends

Last night we met up with our other foodie friends who also loves to cook. They recently bought a Kamado BBQ charcoal grill and have been looking for every opportunity to use it. They kindly invited us over for dinner, having bought some prime ribs and T-bone steak from McEwan’s grocery store, along with some bone marrow.

Knowing our friends would be supplying the mains, we stopped by J town in the morning to pick up some groceries that we felt would be great on the grill. It just so happened that we stumbled across an old man selling fresh Japanese vegetables that morning and decided to pick some up for the BBQ.

Myoga (Japanese ginger), Japanese green peppers, Shishito peppers, tomatoes, White Kabocha

Of all the vegetables we bought, we only ended up grilling the Shishito peppers and the tomatoes. If you haven’t had charcoal grilled tomatoes before, you must! It tastes amazing! As for the Shishito peppers (the skinny long ones), did you know approximately 1 in every 10 peppers is spicy? This can be a fun game to play with your friends to see who gets lucky 😉

For dinner, we also made our popular green lettuce salad with roasted tomato vinaigrette. We also added in some fresh pork belly (Bacon), toasted some baguette as crutons, and sliced up some radishes and cucumber for garnish.

Our friends also bought a bunch of bone marrow for approximately $4 each which isn’t bad considering how large they were. We soaked the bone marrow in some salted water first to get rid of all the impurities. After 30 mins or so, we rinsed them and seasoned them with salt and pepper, then topped them with lots of chopped garlic (because we are huge garlic lovers..).  We then proceeded to pop them in the charcoal BBQ until the bone marrow was jiggly to the touch as we know that would make a great spreadable consistency.

I must tell you… that bone marrow was so good! When spread on freshly toasted bread, it was the bomb! I tried not to think about how bad that must be for my arteries… but they always say the better it tastes… the worser it is for your health 🙁 …

The T bone steak and prime ribs were done very well too. We used the reverse sear method and finished it off on the flaming grill.

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Father’s Day Tomahawk Steak Dinner

Father’s day may be over but that doesn’t mean you can’t make your loved ones a delicious Tomahawk steak dinner!

We picked this bad boy up at the Cheese Boutique out in Etobicoke. We originally wanted to go there to pick up some artisanal cheese but was pleasantly surprised when we found out this place was actually a grocery store too! We honestly expected to go in and only see cheese based on the name lol.

This place was like whole foods, but better because things weren’t crazily overpriced but you can tell the quality of their food was good. What really impressed us was while we were shopping, a guy came around and offered us espresso. The first thing that came to mind was “Do we have to pay for this?” but it didn’t seem like it would cost us anything so we just went for it. Nothing makes us feel more special than having espresso while grocery shopping, especially when it comes served to you in a saucer with a little shortbread cookie! How cute 🙂

They even came around with free sorbet after! This place was awesome. We got to sample all the cheeses and cured meats too. Love it.

Anyways, we ended up leaving the store with quite a number of things, the Tomahawk steak being one of them.

We prepared the steak using the reverse sear method that we learned from Serious Eats and it turned out delicious! The key is to generously season the steak with freshly ground pepper and coarse sea salt. It may seem like a lot of salt on the steak but trust us, it’s not! Continue reading