Boeuf Bourguignonne “on the fly”

According to Julia Child’s Mastering the Art of French Cooking, Boeuf Bourguignon is “Beef Stew in Red Wine, with Bacon, Onions, and Mushrooms” (page 315). And then on page 326, a variation is Saute de Boeuf a la Bourguignonne which is how “to entertain important guests in a hurry”. Well I have the ingredients and I had been thinking about making this. So one evening, I am barely motivated to cook dinner when it occurs to me that I could jump up from the sofa, walk into the kitchen, and make this before Hubby comes home. I even have half of a baguette to soak up the juices.

beef stew 001

I start pulling stuff together and decide I don’t like the looks of the mushrooms, so I don’t add them. I don’t follow the recipe directions at all. I use garlic powder instead of mincing up garlic cloves, but I do use the red wine, beef steak, onions, and bacon. Her recipe calls for a bit of tomato paste (I’ll use tomato sauce) and beef stock which I do not have. The bit of thyme I do. I do not use as much wine or as much butter either. Here are my ingredients. Adjust the seasonings as you see fit.

  • pound of beef steak, roughly cut into pieces
  • 2 tablespoons flour
  • 2 onions, chopped
  • 1 large carrot, sliced
  • 2 medium potatoes, diced
  • 2-3 ounces bacon
  • butter, 1 Tab
  • 1-2 tablespoon olive oil
  • hefty sprinkle of garlic powder
  • salt and pepper to taste
  • 4 ounces tomato sauce
  • 1/2 cup chicken broth plus 1/2 cup water
  • good hearty splash of red wine

I put the cut beef in a bowl, add the flour, and mix it up to coat. Throw this into a pot with olive oil to sear. Remove to a bowl. Chop the onion and bacon and put in the skillet with a little more olive oil and the butter. I added the garlic powder and let that cook while chopping up the potatoes and carrot. I add those to the pot along with the broth, water, tomato sauce and thyme. Don’t forget the hearty dose of red wine! Add the beef back in and let simmer until the vegetables are tender. Without the potatoes and onions this stew takes about 25 minutes. With root vegetables it takes just a little longer.

Meanwhile I wrap the baguette in tinfoil and put it in the oven at 350 F to warm. I’ve got butter in my Butter Bell and wait for Hubby. I suppose I should set the table at this point, but I don’t. Energy and motivation fade again. Hubby must be caught in rush hour traffic as he is a bit later getting home than anticipated.Unless he took my suggestion to stop and get himself some “real beer” since there is only one chocolate stout “dessert beer” left in the fridge. And this is St Patty’s Day. Although he’s a Scot, I’m the Irish!

beef stew 006

So this is my version without mushrooms. I have made this exactly according to the Julia Child recipe in the past and the notation says  “fabulous!” Hubby says this meal is hearty and very good with nice thick gravy. He liked it a lot! Me too.



6 thoughts on “Boeuf Bourguignonne “on the fly”

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