Truth be told, the length of time it took to properly prepare this dish is one of the things that I found exhilarating, instructive, and inconvenient all at the same time. This dish doesn't start with cooking. It starts by finding all the appropriate ingredients. I'm happy to say that I was able to find everything I needed for this dish from Walmart. From the chuck roast to the beef stock to the shallots and pearl onions, Walmart had it all. I hope that's a portent of things to come as I continue to explore Mastering the Art of French Cooking.
One thing I hope does improve is the cost. The total cost of cooking boeuf bourguignon is nearly prohibitive. I think I spent nearly $50 in ingredients. I ended up buying two chuck roasts to get the 3 lbs. of beef I needed. Then there was the wine, the vegetables, the spices, the broth, and one or two non-food items. Now, to be fair, some of that stuff I'll be able to use over and over like bay leaves and thyme, but at $2.50 a bottle for spices it was still expensive. I'm not even counting my lovely, new french oven, which was over $70 by itself, but it was completely worth it!
And so was cooking this dish. All the time, the money, the experience... Let me talk about the time a little bit more. Once I had all the ingredients in hand, it was about a five hour process. The first thing I had to do was clean the roast. Initially I had a three and a half pound chuck roast, but it had a bunch of junk that had to be cut off. My first chuck roast ended up being two and a half pounds. Bummer. I had to buy a new one to get the last bit of meat I needed, and of course I only needed about half a pound. Cleaning the roasts took a little time. All the white connective tissue and fat had to be removed. It would have ruined the stew otherwise. That took about half an hour to 45 minutes. I cleaned one before I went to church and subsequently to Roanoke.
Herein was the stumbling block to our glorious concoction. At this point in the timeline, I needed about four and three quarters more hours to finish. I should have opted to cook immediately instead of taking time to go shooting. As it was we took an hour and a half to indoctrinate H3 into the gun culture (which we did marvelously), so we didn't get cooking until 4:30 in the afternoon. Dinner occurred at 8:45 that night.
The next nearly five hours were glorious. I had at my disposal some of the best cookware made, superb ingredients, and some good assisting. I was moving around the kitchen, slicing vegetables, sauteing meat and vegetables, cutting, braising, slicing, in short cooking. Real cooking. A real dish. Jen, Misty, and eventually Herman peeled my pearl onions. That would have taken forever to do, so I'm glad they could do that. I made the lardons and sauteed the beef while they did that. Once the beef was done I sliced up the vegetables. It's amazing how just slanting a carrot by 45 degrees can make it look ten times better than just plain old boring roundels. I sauteed all that then roasted the beef in the oven a little. Having done that, I put in the wine and the beef stock.
Oh! What a smell there was in the kitchen when I put that wine in. The recipe calls for three cups. I put in a whole bottle, which is slightly over three cups. I must say, at this point, I was kinda questioning Julia. I've had wine before, and the thought of having a whole bottle in this dish was staggering. I think it was the smell that really made me question it. To say that it smelled winey doesn't do it justice. I could just imagine taking a bite and tasting nothing but wine--not my idea of a good dish. But, this is a place where a little faith in Julia is called for, so I pressed forward.
I might mention that it was at this point in the recipe that I made a little mistake. I put the wine and beef stock in the french oven, and put the whole thing in the oven. Trick is, I didn't put the vegetables in. I should have. The reason I didn't is because I failed to realize that Julia didn't specify using a skillet in this recipe. Everything was to be cooked in the french oven. I wasn't doing that, and I missed that step. As a result, our vegetables were al dente and not cooked all that well.
The rest of it was well cooked. Once the meat was simmering away in the oven (for two and a half hours) I did the supporting recipes. Boeuf Bourguignon calls for two supporting recipes in Mastering: sauteed mushrooms and pearl onions brown braised in beef stock. The mushrooms were easy enough. A little olive oil and butter, and they sauteed up in about ten minutes. I served a few to my waiting eaters to curb appetites. They were well received except by poor Jen (she doesn't like mushrooms). I set those aside and did the pearl onions next. All I can say about those is, oh, dear God! I sauteed them for ten minutes, then simmered them for forty minutes in beef stock. When they were done, they literally melted in your mouth! I couldn't wait for it all to come together.
But, waiting was all we could do at this point. I had all the vegetables done and ready to go, but the beef was still cooking in the oven. It was about another hour and a half before everything came together. Misty had to leave and put her baby to bed. Really wish she could have stayed, but we all knew Jacob had to go to sleep. We had hoped that Herman's kids could have stayed for dinner, but we kept having delays, and H's ex wouldn't hear of waiting for her kids. H and J ended up pulling out some pizza rolls and green beans to feed the kids quickly. They left about fifteen minutes before our stew was done.
Down to the three of us now, I pulled the stew out of the oven and simmered the sauce down a little. We were all anticipating the stew--it smelled like a little piece of heaven! When it came out and I was simmering it, I didn't detect any but a faint hint of wine. And once all the vegetables were put in, there was absolutely no problem whatsoever. We couldn't wait to eat!
And eat we did! Everything about that dish was wonderful! The meat was falling-apart tender. The pearl onions were delectable. The broth was a wonderful beefy-hint-of-winey flavor, and even though the vegetables weren't all the way done, they were still good. Jen liked it so much she was even eating the mushrooms, even though she can't usually stand them! At this point I should know never to doubt Julia. She was right about the biscuits I did, and she was right about this dish. Julia Child spent over eight years writing this book, and it's a tribute to her that dunderheads like me can make a dish as awesome as this! Thanks, Julia!
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