Boeuf Bourguignon and Duchess Potatoes

So I already have this recipe on my blog, but I am going to blog it again because this is by far the best recipe I have ever made! The hardest one I have made too!

The 1st time I made this dish was for Normy and James, and it was 2 years ago. So when I made it this time around, I was like damn this is kinda hard and a LOT of work, but SO worth it.

So James…

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You know James! He’s a regular here on Crazy Jamie’s blog!

Well Mr. James was Born on January 3rd and well I wanted to make him a special birthday dinner. So I asked him what he wanted and I suggested Boeuf Bourguignon and he was like “OH YEAH”! So that’s what I made! So Saturday January 7th I made dinner for Normy, James, Russ, Matt and Anisa. And the Bronco’s were playing the Steelers, what a perfect Birthday for James! Friends, Food, and Football!

I also made Pioneer Woman’s Duchess Potatoes. Last time when I made Boeuf Bourguignon I put it over egg noodles. So I wanted to do something different this time, so I went with Potatoes! I think the potatoes were the better way to go…

Ok let’s make this dish…But really it’s 3 recipes to make one final dish that is amazing…

This is copied from my book Mastering the Art of French Cooking By Julia Child (Page 315,316, 317)

What you will need:
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It says Boiled potatoes are traditionally served with this dish Buttered noodles or steamed rice may be substituted.  (I don’t think this dish would be good with rice).

A 6-ounce chunk of bacon
Remove rind, and cut bacon in lardons (sticks, 1/4 inch thick and 1 1/2 inches long). Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry. (I did not do this step)

Preheat oven to 450 degrees.

A 9- to 10-inch fireproof casserole 3 inches deep, 1 Tb olive oil or cookingoil, A slotted spoon –
Saute the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly.
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Remove to a side dish with a slotted spoon.
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Set casserole aside. Reheat until fat is almost smoking before you saute the beef.

3 lbs. lean stewing beef cut into 2 inch cubes –
Dry the beef in paper towels;
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it will not brown if it is damp. Saute it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides.
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Add it to the bacon.
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1 sliced carrot
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1 sliced onion –
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In the same fat, brown the sliced vegetable.
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Pour out the sauteing fat.

1 tsp salt
1/4 tsp pepper
2 Tb Flour –
Return the beef and bacon to the casserole
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and toss with the salt and pepper.
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Then sprinkle on the flour
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and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven
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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.

3 cups of a full-bodied, young red wine such as one of those suggested for serving, or a Chianti
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2 to 3 cups brown beef stock or canned beef bouillon
1 Tb tomato paste
2 cloves smashed garlic
1/2 tsp thyme
A crumbled bay leaf
The blanched bacon rind (Which I did not do)

Stir in the wine,
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and enough stock or bouillon so that the meat is barely covered.
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Add the tomato paste, garlic, herbs, and bacon rind.
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Bring to simmer on top of the stove. Then cover the casserole
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and set in lower third of preheated oven. Regulate heat so liquid simmers very slowly and 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.

then take a picture of you and the hubby together…
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While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.

Oignons Glaces A Brun [Brown-braised Onions] Page 483

18 to 24 peeled white onions about 1 inch in diameter
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1 1/2 Tb butter
1 1/2 Tb oil
A 9- to 10-inch enameled skillet
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When the butter and oil are bubbling in the skillet, add the onions and saute over moderate heat for about 10 minutes,
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rolling the onions about so they will brown evenly as possible. Be careful not to break their skins. You cannot expect to brown them uniformly

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1/2 cup red wine
salt and pepper to taste
A medium herb bouquet:
4 Parsley springs, 1/2 bay leaf, and 1/4 tsp thyme tied in cheesecloth
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Pour in wine, season to taste, and add the herb bouquet.
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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 bauquet.

Then don’t forget the mushrooms

Champignons Sautes Au Beurre [Sauteed Mushrooms]

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

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.
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Toss and shake the pan 4 to 5 minutes. During their saute the mushrooms will be at first absorb the fat. In 2 to 3 minutes the fat will reappear on their surface as they have browned lightly. remove from heat.

Optional: 1 to 2 Tb Minced shallots or green onions
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When the meat is tender,
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pour the contents of the casserole into sieve set over a saucepan.
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Wash out the casserole
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and return the beef and bacon to it.
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Distribute the cooked onions
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and mushrooms over the meat.
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Skim fat off the sauce. Simmer sauce for a minute or two,
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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 to thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables.
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For Immediate serving: Cover the casserole and sim,mer 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 decorated with parsley.

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Salt and pepper

I served my stew with Duchess Potatoes

recipe

5 pounds Russet Potatoes, Peeled And Boiled Until Fork Tender
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8 whole Egg Yolks
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1 stick Butter, Softened
2 teaspoons Salt, More Or Less To Taste
Plenty Of Black Pepper
1/4 Teaspoon Nutmeg (more To Taste)
1-1/4 cup Heavy Cream
1 whole Egg

Preheat oven to 375 degrees. Lay boiled potatoes on a baking sheet and place into the oven for 10-15 minutes, or until slightly dried on the surface.

Remove the potatoes from the oven and process potatoes through a ricer or food mill. Allow to cool in a bowl for about 5 minutes. Add egg yolks, butter, a couple of generous pinches of salt, a generous pinch of pepper,
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a pinch of nutmeg and 3/4 cup cream. Stir with a rubber spatula to combine. Taste and make sure the potatoes have been adequately salted.
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Transfer to a large pastry bag and pipe through a large star tip in a circular/upward spiral motion.
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Make an egg wash by mixing 1 egg with 1/2 cup heavy cream. Lightly brush the piped potatoes with egg wash. (This is a little easier if you chill the piped potatoes for half an hour or so.)

Bake at 375 until golden brown around the edges.
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Time to eat!

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This is what happens when the food you make is OH SO GOOD…
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ALL GONE!

So while I cooked Everyone else watched the football game…
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Smoke break!
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Tebowing
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This was after the Broncos had won!
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Check out the video when the Broncos won…

and for dessert…
I made James a cake…

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Blue Frosting…
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Happy Birthday James!

 

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