Julia Child's Boeuf Bourguignon

Health score
56%
Julia Child's Boeuf Bourguignon
180 min.
8
746kcal
49.97%sweetness
100%saltiness
30.77%sourness
34.5%bitterness
63.7%savoriness
58.9%fattiness
0%spiciness

Ingredients

  • oz bacon 
  • lbs ground beef trimmed
  • medium bouquet garnic 
  • Tbsp butter 
  • cups beef broth canned
  • cup carrots sliced
  • cups chicken stock see 
  • 1.5 pounds crimini mushrooms quartered
  • Tbsp flour 
  • Tbsp olive oil 
  • cups onion sliced
  • 20 large onion yellow peeled sliced
  • cups pinot noir chocolate brownies (pinot noir, burgundy, or zinfandel)
  • servings salt and pepper to taste
  • cup canned tomatoes fresh canned chopped

Equipment

  • frying pan
  • paper towels
  • sauce pan
  • oven
  • whisk
  • casserole dish
  • stove
  • dutch oven
  • colander

Directions

  1. Blanch the bacon to remove its smoky taste. Drop bacon slices into 2 quarts of cold water, bring to a boil, and simmer 6 to 8 minutes.
  2. Drain, rinse in cold water, and dry on paper towels.In a large frying pan, saut the blanched bacon to brown slightly in a little oil; set them aside and add later to simmer with the beef, using the rendered fat in browning. Brown the chunks of beef on all sides in the bacon fat and olive oil, season with salt and pepper, and put them into a heavy-bottomed Dutch oven or covered casserole pan.
  3. Cut the bacon into 1-inch pieces and add to the pan.
  4. Remove all but a little fat from the frying pan, add the sliced vegetables and brown them, and add to the meat. Deglaze the pan with wine, pouring it into the casserole along with enough stock to almost cover the meat. Stir in the tomatoes and add the herb bouquet. Bring to a simmer, cover, and simmer slowly on the lowest heat possible, either on the stove or in a preheated 325F oven, until the meat is tender, about 1 to 2 hours.While the stew is cooking, prepare the onions. Blanch the onions in boiling water for 1 minute.
  5. Drain and rinse in cold water to stop the cooking. Slice the end tips off of the onions, peel the onions and score the root end with 1/4 inch cuts. Saut onions in a single layer in a tablespoon or two of butter until lightly browned.
  6. Add chicken stock or water half way up the sides of the onions.
  7. Add a teaspoon of sugar, and season with salt and pepper. Cover and simmer slowly for 25 minutes or until tender. The onions should absorb most of the water. If there is water remaining after cooking, drain the excess. Set aside.Prepare the mushrooms a few minutes before serving the stew. Saut quartered mushrooms in a few tablespoons of butter and olive oil until browned and cooked through.When the stew meat has cooked sufficiently, remove all solids from the sauce (except the beef) by draining through a colander set over a saucepan. Return the beef to the casserole. Press juices out of the residue into the cooking liquid, then remove any visible fat and boil down the liquid to 3 cups. Off heat, whisk in the beurre mani, then simmer for 2 minutes as the sauce thickens lightly. Correct seasoning and pour over the meat, folding in the onions and mushrooms. To serve, bring to a simmer, basting meat and vegetables with the sauce for several minutes until hot throughout.

Nutrition Facts

Calories746kcal
Protein34.66%
Fat35.32%
Carbs30.02%

Properties

Glycemic Index
34.85
Glycemic Load
11.45
Inflammation Score
-10
Nutrition Score
48.597391304348%

Flavonoids

Apigenin
0.11mg
Luteolin
0.1mg
Isorhamnetin
20.79mg
Kaempferol
2.74mg
Myricetin
0.13mg
Quercetin
84.28mg

Taste

Sweetness:
49.97%
Saltiness:
100%
Sourness:
30.77%
Bitterness:
34.5%
Savoriness:
63.7%
Fattiness:
58.9%
Spiciness:
0%

Nutrients percent of daily need

Calories:745.88kcal
37.29%
Fat:27.78g
42.74%
Saturated Fat:10.71g
66.96%
Carbohydrates:53.14g
17.71%
Net Carbohydrates:43.77g
15.92%
Sugar:22.18g
24.64%
Cholesterol:164.08mg
54.69%
Sodium:890.2mg
38.7%
Alcohol:6.14g
34.09%
Protein:61.36g
122.71%
Selenium:70.93µg
101.33%
Vitamin B3:19.21mg
96.06%
Zinc:13.73mg
91.51%
Vitamin B12:5.32µg
88.66%
Vitamin B6:1.67mg
83.47%
Phosphorus:750.61mg
75.06%
Vitamin B2:1.02mg
60.02%
Vitamin A:2985.87IU
59.72%
Potassium:2079.54mg
59.42%
Iron:8.97mg
49.81%
Copper:0.89mg
44.48%
Manganese:0.88mg
44.01%
Vitamin C:35.46mg
42.98%
Fiber:9.37g
37.48%
Vitamin B5:3.52mg
35.16%
Vitamin B1:0.51mg
33.74%
Folate:132.67µg
33.17%
Magnesium:119.92mg
29.98%
Calcium:189.45mg
18.95%
Vitamin K:19.42µg
18.49%
Vitamin E:1.94mg
12.92%
Vitamin D:0.4µg
2.65%
Source:Foodista