Kusina Maria

Food Blog + Food Shop

Live Blogging: Boeuf Bourguignon

Hi there!

This is my first attempt to live blog while I cook. This is, of course, inspired by Julie and Julia combining two of my passions: blogging and cooking. And now… with photos. :)

Ria at Work

Ria at Work

I am cooking a dish based on the Boeuf Bourguignon recipe from the book “Mastering the Art of French Cooking” by Simone Beck, Louisette Berthole, and Child, page 315.

According the Beck, Berthole, and Child (1964), Boeuf Bourguignon is Beef Stew in Red Wine, with Bacon, Onions, and Mushrooms. It is best made with their suggested stew cuts (p 314 – 315): Rump Pot Roast, Chuck Pot Roast (also known as Beef Short Ribs), Sirloin Tip (cut we use for tenderloin tips), Top Round, or Bottom Round. These cuts have the best amount of fat and meat that will make the stew reallyyyy tasty. But we used Tenderloin for this recipe. Also best to have the beef cut into cubes.

As for the wine, they suggest Burgundy or any other full-bodied red wine (p 315). I used Novellino Sweet Red Wine, as it is most accessible and has a pleasant taste which my guests would probably like. I bet better wine would yield a better stew. But the real rule, I hear, is use wine which you would drink. I drink Novellino, so I used it.
Venue: Aunt’s kitchen
Date: October 29, 2009
Time Started: 1 pm

The ingredients have been mise en place’d (prepared) by my aunt’s cook for 20 years, Nang Merlyn.

2:36 pm WORDPRESS ATE MY LIVE BLOG! Rawr!

Recap from memory…

Simmering the Bacon

Simmering the Bacon

1:26 pm Heating the water, simmering, then sauteeing the bacon. We used local processed bacon, one that is maple flavored, each strip cut into three. Oven is preheating to 450 degrees.

Tenderloin BeefBrowning the Beef
Seared Beef

Seared Beef

1:46 pm Browning the beef. Do not crowd the beef. Make sure that the oil is sizzling hot. I kinda got over my fear of hot oil coz of this dish. Sear each side for around 10 seconds. The goal is to seal in the juices, not to cook the beef. Less oil or liquids = better browning.

Browned Onions and Carrots

Browned Onions and Carrots

2:10 pm Browning the veggies.

Tossing the Beef

Tossing the Beef

2:15 pm Tossing the bacon and beef with salt, pepper, and flour. Make sure the beef is coated with flour.

Casserole in the oven

Casserole in the oven

2:26 pm Putting the casserole (without cover) into the oven.

2:32 pm Tossing the beef again. I think to make sure everything is heated evenly.

2:35 pm Putting the casserole (still without cover) into the oven again.

Actual live blogging resumes…

Almost ready for the oven

Almost ready for the oven

2:40 pm Casserole out of the oven. Oven’s temperature lowered. Adding the red wine, stock, tomato paste and herbs. Simmering on the stove. There is so much wine in this dish! (muhaha) And because this household is teh bomb, we have fresh thyme from the garden. (Would have loved to add rosemary but I forgot to ask for some. LOL!) You may also add your own favorite herbs and spices. But I suggest you limit the herbs to rosemary, thyme, and bay leaf. As for spices, cumin would give the dish a really good flavor. For the stock, I used 2 beef broth cubes and one cup of water. Still best to use real beef stock, IMHO.

In the oven

In the oven

3:03 pm Casserole is back in the oven with lower heat now. This will be ready when the meat is tender in about 3 to 4 hours. Use a fork to check if the beef is tender enough. Guests, please be patient if dinner is late.

4:00 pm The entire house already smells like Boeuf Bourguignon. *mmm* Watching Oliver’s Twist while I try not to take a nap.

5:20 pm It has only been past two hours but the beef is already tender. Coz we used tenderloin y’all. I think it’s gonna be yummy.

Continued in Part 2 at this LINK.

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14 Responses to “Live Blogging: Boeuf Bourguignon”

  1. Lyle says:

    Ibang klase si Kusina Maria, professional blogget talaga.. Nakuha pang magblog while cooking.

    Panalo! :-)

  2. tiara says:

    multi-tasker nga. :) hehe. winner ka ate ria!

  3. Ria says:

    Thanks for the support! :)

  4. Brendel says:

    Sheetz. Ang toxic pala i-prepare nung kinain ko last night. Tapos ako lumamon lang. *bashful mode*

  5. Ria says:

    @Brendel, with love. <3

  6. Winston says:

    wanna try that one. yum yum. :D

  7. Gail says:

    gawd what a pain to cook! Ang tagal ng cooking hours! :p First time Ratatouille movie came out, my sis and I tried out the beef version. Shucks parang Boeuf Bourguignon mo, ang tagal lutuin!

    Marc might want me to try this recipe though. Pero sana maayos muna oven ko, nagkasira because of the baha :(

  8. Ria says:

    @Gail – I enjoyed the process. But it was nakaka-paranoid. I have a recipe that’s less hassle but with similar taste. No oven needed. :)

    Ratatouille is just veggies. :-& LOL! Pero yummy! :-)

  9. [...] recipe we used is almost the same as Julia Child’s Boeuf Bourguignon but we didn’t use bacon, and I refused to bake it in the oven as we didn’t have enough [...]

  10. [...] When Julie & Julia came out, I looked for Julia Child’s Beouf Bourguinon recipe and I cooked it. And live blogged about it. [...]

  11. I’m glad I spotted your website! I like it! Your website looks cool…your recipes looks so delicious…and most of all pinay ang nagluluto! Siguradong masarap ang food. Thanks for the recipes and for the website!

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