come on you little suckers I need it right now
hi everyone my name is Alexandra Napoli and this is health coach TV today we are
making a classic French recipe made famous by Julia Child
it is beef bourguignon beef bourguignon is something that I've been having since I was
a kid because I'm super fancy my dad makes it all the time and so he actually
sent me pictures of the Julia Child recipe book and he got like 30 years ago
at least because that's how old I am oh god this is gonna be like a rift on
Julia Child beef bourguignon I hope that you like it let's get to it okay
the first thing that we need to do is boil bacon sounds really weird that's
what the recipes says to do so that's what I'm going to do the recipe
said to cut them into strips then they are going into my pan I'm going to turn
that up really really high I'm going to put this in and now we need to do four
cups of water seems like an aggressive amount of water okay so for the first
time in my life I'm boiling bacon so next up I've got my beef so much beef
this is 3 pounds of stewing beef you're supposed to cut it into 2-inch cubes mine
already came cut some of them really small something really big that's just
what's happening the reason I have them on this rack a month or two ago I aged
dried some beef so I figured let's do that again so the age drying crisp it up
what the recipe does note is that you want the beef to be really dry you want
to Pat it dry with a paper towel this this is very dry but what I am going to
do really quickly is cut some of the bigger pieces into smaller pieces so
that they're all about the same so I really don't like meat to touch anything
I don't even want to touch it so it's basically like having like a little
mine cutting board whose sole purpose is meat
come to me something's happening in there like nothing has happened yet but I feel
like I've done so much potentially potentially so in a little while I'm
going to need this carrot to be peeled maybe I should be like so for all this
basically you already need an onion in the carrot now in part two we're going
to make mushrooms and onions fancily that are going to go into this too but
the actual stew cooks for like four hours without any of that stuff in it so it's
going to be a two hairdo kind of to show I Think the point of a boiling the bacon is to get the
smoky flavor out of it maybe maybe maybe because it smells smoky like
bacon okay I turned the heat down to medium has it been 10 minutes yet yeah sure it has so I'm going to
drain my bacon that's gonna hang out now I can cook the beef olive oil like a
pretty generous amount now while you're cooking the beef you want to make sure
that none of the beef is actually touching each other so that's why you
have to do it in a couple of batches because you want all the beef to be like
nicely browned all on its own these pieces are so tiny teeny tiny too
I want to see how long these a little bits take
so this is like browned so I'm going to have third degree burns all the way up my arm
by the time this is over so because of pieces are so tiny they're
actually cooking really quickly here's a tip when you're putting the beef the top
make it like a clock put your first piece second piece third piece
so that when you're flipping it you know where to start or which one
one went in first so you want to put the beef around so that all the sides of it get
brown taking our weird little once the beef out god this would just be easier
if I brought this closer to me now you don't want to scratch out the bottom
just yet you're going to scratch out the bottom when we make the sauce what you do
want to do is add a little bit more oil just in case and then do you next batch
I'm gonna make it bigger batch girl your batch is so big I'm trying to pick out
all equal size pieces of beef so that they all cook kind of about the same
time 13 went from 8 to 13 so much faster and there's still plenty of
room in there that none of them are touching put in like a million years
when the beef is done cooking I'm gonna need this carrot I need you carrot it says
slice the carrot how I'm legit just gonna make that you know some reasonably sized
slices all that's happening in my head right now is the soundtrack of The
Beauty and the Beast now we're gonna cut up this onion I'm gonna cut it in half
like my regular typical dice that I always do the other thing I need to prep
is some garlic and by some I mean I lot no garlic left behind
oh that onion is coming to kick me in the face so I believe that that works
the reason that your eyes hurt from onions is that there's a gas coming off
them then the gas burns your eyes so by covering them you're kind of stopping
the gas flow all right so I'm just super awkwardly getting the skins off my
garlic if this particular portion of the video looks a little bit different than
the other one it's because I had to switch to my iPhone because my camera
wasn't working or they was stressing me out so let's finish all my meat is out
the bottom of a pan looks kind of dirty it's like yucky technically speaking you
can make your whole stew in there or you can do it I'm going to do which is just
put some beef broth haha I had to read it into there get it nice and hot
and boiling and then trying to scrape it down because there's a lot of flavor in
this blackness which you don't necessarily want to lose
I'm going to kind of burn off a little bit of it deliciousness at the bottom so
that I can transfer it over it's my other pan pots pans pot which is
actually what I'm going to cook it in new pot medium high lets do this boiled
bacon technically speaking we were supposed to do this in that pan before
we cooked the beef so the instructions were to cook the bacon until it's crispy
so still cooking meat here's the the beef this beef stew is very stressful so full
of stress this stew no most of life's problems can be fixed with a glass of wine
I don't know where to look on this thing do I look there or do I look there
like I can't tell if this looks right when I'm looking here hey right hey hey
girl hey take can't control these shoulders that's the wine talking I'm going to put
together the liquid so that it's all ready to go when it needs to be 3 cups
of red wine we also need 2 to 3 cups of beef stock beef broth oh it smells
really weird that is not a fine bouquet of wine bacon is happening bacon is pretty
crispy slotted spoon so you want to drain off the excess fat with your slotted
spoon and then add it to your beef that stuff got crispy drain your excess fat
back on the stove onion carrot garlic salt pepper spoon calm the fuck down
so the recipe didn't specifically say how long to cook this for it just said saute let me double check that
aw I can't even check the recipe because it's on my phone which is recording I
really apologize Julia Child may she rest in peace but
once she hears about this she is not gonna be peacefully resting I'm gonna add
in my weird little brown mixture I'm gonna add in my funky smelling wine
mixture I'm gonna add in all my meat products
give it a mix I'm going to add in the fresh thyme thyme is really frustrating
because all the leaves are so teeny-tiny ya get all that tiny goodness out of
there I was supposed to add a bay leaf but I can't find my container of bay
leaf no not gonna have one I missed a whole step what you're supposed to do
take the meat cover it in flour put it in the over for 4 minuets take it out mix it around
put it in the oven for 4 minutes and then put all the liquid on and I got way too excited
I didn't want to add flour anyway so screw it
my tip was gonna be if you want to be gluten free and not use flour
apparently potato starch is a good alternative but I'll never know all
never know oh I need 1 tablespoon of tomato paste man that's about right see
a little bit more of this I don't know why just feel like I want to I've got my
plenty hot creuset hmm yeah
let's just not burn my whole life down like that let's not do that it's
happening I don't know if I thought this through seems to be working though
yeah I like this so much better already I am no longer annoyed with you stew
you're doing great things here and you look so beautiful I can't be mad okay
things are looking up here people as you can see this is this amazing right
now I'm gonna put the lid on it and I'm going to put it in the over
be careful it's really heavy we did it we did it whoo-hoo-hoo it's in
the oven it needs like three to four hours three or four check it at 3 and see
what's up then tomorrow we're going to make the onions and mushrooms were going
to put all the other ingredients and it's going to be a delicious meal stop come back okay you ladies and
gentlemen it's time for beef stew part two this is what we have so far I took
it out of the oven at like midnight and then put it into the fridge where it's
been chilling for like a day it looks really good I'm going to put this back
in the oven to get it back up to like hot and then we're going to add the
onions and the mushrooms which we also have to do some fancy stuff with so let's get
started my oven is set to 325 my oven is set
to 250 these are called pearl onions I bought these in a freezer bag so you
have to defrost them and then drain them so a lot of the water gets out now we're
going to cook them in a regular frying pan take a little bit of butter I'm
using ghee instead I never know how much to use I should probably read the instructions
I'm not going to I have that at like a medium heat then we're going to also add
some olive oil the olive oil stops the butter from burning which is it a
problem with ghee so this is just like a flavor thing again once it's all melted
I'll add my onions we're going to saute it for a little bit
it and we're going to add some stock and then we're going to simmer it for
like 40 minutes well this heats up I'm going to start
cutting up my mushrooms 15 ounces of mushrooms okay into here
I don't know how big mushrooms are supposed to be I don't think I want the
mushrooms to be bigger than the beef so it's coating them all with a little bit
of the oil there supposed to brown I don't know if that's actually gonna happen mushrooms
are also something that cooks down a lot they lose a lot of their volume when the
water gets out of them I think I want to make you smaller so
I'm just going to really un-scientifically cut them up what was the
thing about everything being the same size so that it all cooks at the same time I can't remember
what that was exactly are you guys browning no still totally white I'm
going to add salt pepper so before I put the liquid in there and let it simmer I'm
going to get together a bunch of parsley and some very old time if you have fresh
thyme go with that if not don't so go back to the good old standby dry
thyme them I'm gonna get the parsley and just put it on top have a cup of
beef stock put a lid on it that's what my husband says to me every day I gotta put
it on the back burner I want it to simmer because it's supposed to simmer for
like five minutes now I'm going to do a mushroom butter I'm gonna have to cook
my mushrooms in batches if you over crowd the pan you end up steaming the
mushrooms instead of sauteing them so you want there to be like a little bit
of room between your mushrooms all right let's see how much I can get in here
that's probably enough so the mushrooms are going to cook for like four to seven
minutes salt pepper so that's what they look
like they smell amazing I'm just going to put them into my dish
a little bit more butter I'm going to do that all over see you own these are done
alright guys in the never ending saga that is this beef bourguignon there's still so much left to do
it's looking and smelling really good though so I'm hopeful that this is going
to be awesome check out this bad boy we're going to put the whole thing
through a strainer into a sauce pot and we're going to thicken the sauce I'm doing
it like this just just so I don't get some crazy splash back at first but then I am
going to pick this up and pour the whole thing so now this is drained I'm going to
add my meat back into the dish so then this which is basically like a delicious
broth it's going to toss the oven and we're going to bring it up to a boil
then we're going to take our delicious mushrooms and add them to our meat now
we also have our onions grab the parsley and just throw that out then we're going
to add all the onions some of them got Browned someone's got brown on the bottom
this looks so nice Wow I made stew guys now at this point
you may remember that I forgot to add the thickener now I could add it here
let's try this is a trick my mom gave me when I used to be in charge of making
gravy for Christmas dinner so you would take your flour and put it into a jar
and then you add a little bit of water and then you shake it up the recipe
calls for two tablespoons so I'm gonna have another one this is potato search
by the way which is a gluten free alternative to flour when you're trying
to thicken a sauce so this now we have milky potato liquid so we're going to
add this to our stew and bring it to a boil the reason that you put it in the
water so that you don't get clumps of starch in your gravy because it's
really hard to get them out so you want to start with something smooth and silky
so that it just naturally disappears so into the gravy and kind of mixing so
it's thickened up almost immediately because of the cornstarch
but we're just going to bring it to a boil we want some of the water to burn
off evaporation speaking of evaporation did you see that
they just named a bunch of new cloud types it's way thicker now like check
this bad boy out viscous that's the word that's coming to my mind it's definitely way
way way way way thicker than it was before I added the cornstarch so that's
awesome add your thickened gravy back to your stew
all of it for immediate serving cover the casserole and simmer for 2 to 3 minutes
basting the meat and vegetables with the sauce several times well it's just like
in the sauce ok so we think I'm done I think I'm really fucking done so here we
have it this is beef bourguignon care of Julia Child's classic Art of French
Cooking recipe classic because it's a pain in the ass but this is gonna be
really good I'm excited to serve it to my guests you can serve this with any
kind of potato a boiled potato I'm going to be serving it with mashed potatoes if
you want the recipe to that be sure to click on this other link you could also
have it with noodles or just by itself this is so good you're gonna love this
this is one of my favorite home time dishes thanks for joining me here on health
coach TV as always it's been a pleasure cooking with you I hope that you've
enjoyed this recipe if you did be sure to give me a like and thumbs up all
my links for Instagram Facebook social things like that are in the comments below i
have a link to the full Julia Child's recipes will be available you know
that's also going to be really annoying and take me a lot of time you're killing
me Julia that's all for health coach TV have an awesome night
thank god it's finally over
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