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Beef Bourguignon with Julia Child | Cowboy Remake Beef Stew
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Aug 23, 2023
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View Video Transcript
0:00
Hey in this week's episode we're taking a hearty beef stew made famous by Julia Child beef bourguigny
0:06
But we're simplifying it and putting a cowboy twist on it. So come on. Let's ride on into camp
0:22
We thank y'all for stopping by the wagon this week and whoo Julia Child boy
0:26
I can remember sitting in my grandma's living room floor about six or seven years old. What was we watching
0:32
We didn't get but two channels ABC and PBS and who was on it
0:36
Julia Child, but I could tell that lady had something that I do in common and that is what she cooked from the heart
0:42
So we're gonna take her recipe use some of her tips change it just a little
0:47
Cowboy it up put a new saddle on it and we're gonna fix it our way now Julia she fixed beef
0:53
Let's see. Beef Borgon. Booth. Booth. Booth. Beef. We're going to make beef bourguignon
1:02
Beef, stew, and red wine. But one thing that me and Julia do agree on so very much, and that is quality meat to start this out
1:11
Now, stew is not a hard dish to prepare. Don't buy stew meat
1:15
Just don't go to the butcher and say, hey, could you give me three to four pounds of stew meat
1:19
You never know where they might have cut it off from or where it's coming from. But today we're using a chuck roast when you get good quality meat and start with it
1:28
You're just going to end up with a better product and you can see this chuck roast it weighs about two and a half pounds
1:33
So I really needed two of them because I'm shooting for about four pounds of meat here
1:37
But look there is a roadmap just like Julia told me so many years ago all these seams and little flaps
1:44
That's where we're going to cut now I have known some butchers just you just take a knife and cut through here and then cut it again
1:50
You're getting all the connective tissue the membrane and everything out and it's going to be tough
1:55
So let's just separate this out the way it's supposed to be and you can see where you're supposed to cut
2:00
There is a guideline there. So just keep pulling it apart And I really want you to go back and look at that or maybe shannon
2:07
I'll have you a link because julia was whoo She was pretty down on stew meat
2:11
And she said when you get them little old pieces of scrap that might be like this right here is in a stew meat package
2:17
I seen her just take it and do what, Julia? Show them what you did to it
2:21
They cover for stewing. That's where I found these little nasty pieces
2:27
and you don't know where it comes from on the animal, and it's too small and it looks like cat food
2:32
and I don't like it. So, you know, Julia took hers, and she throwed hers
2:36
but not me. Culinary advice. One for the duker and one for the bee
2:43
So here's another scene. What happens? Just cut that out. Now we've got another piece of meat
2:48
We're going to follow this line right on down here. Cut that out. Then we can go back and cut this into what we call the right size of meat
2:57
Now Julia, when she was doing her version, she was going about like this right here
3:03
Well folks, you can just fit one of them in a bowl at a time. I'm going to speed this cooking time up and I'm going to go ahead and cut them in about
3:10
one inch pieces, about like so. This way I know I'll have a little quicker cook time
3:15
And any of that fat that you trim off there, just discard or slide down here to your taste test or approval
3:22
You see me take about eight slices of that thick cut bacon and then cut it in little inch pieces put it out here add us about a tablespoon of olive oil or two and cook that bacon down Now you seen when I got that out with that slotted spoon deal and mashed that grease
3:38
out of it, because I wanna save every bit of that bacon grease that we can get
3:42
It is very important that we have it. Then I took me about five carats, or which is two cups
3:47
and two whole white onion and sort of diced them up. We're gonna dump them all right in here
3:52
And we're just gonna let them go to browning cooking and getting tender. Going to take eight to ten minutes
3:59
We need to season that with a little salt and pepper. Now this is where me and Julia might differ a little too
4:05
I do love me some carrots. If I'm gonna have stew, carrots are gonna be in it. I like to give it some of that bacon grease flavor. Let them onions get in there with it
4:13
When we get to the point that the onions are browned and ready to go, we need to go ahead and mince four garlic cloves. Put them in there. Give it a cooking for about a minute because you don't want to burn that garlic
4:23
Stir them continuously or they will burn. Then we'll transfer this all over into a Dutch oven
4:30
Well that cubed meat, it is time to put it to use. Now you got to remember when you have that four to five pounds of cubed meat like this
4:37
you're not going to just do all this at one time. And it is very important, as Julia told you too
4:44
you want to pat this meat dry before you ever begin to season it. You can season with salt and pepper
4:49
but why would you when you could have some of this Red River Ranch original? So just give it a pretty generous coating all the way around and we'll sort of rub that in
4:58
Toss it about and give it some more on the other side now at this point when we know that's meats dry
5:04
We can go ahead and put in here and it's a little easier to mix up with the seasoning on it
5:09
So let's dry this other out as We're being watched so carefully by quality control here to make sure that not even a drop of beef is hits the ground
5:20
Well, we got oil in the skillet as you can see it is hot
5:26
I want to hear that sizzle our meat is padded dry and ready to go in
5:32
Like I say don't overcrowd these things because we want them to get brown on all
5:36
Three and a half to four sides however many they got Now folks we ain't browning them all the way plumb through done
5:44
I'm just wanting to brown the outside edges really good then we'll transfer that batch over into the dutch oven
5:50
and do the second batch. Well, we got all our meat browned up
5:55
We did it, and you see me do a little bit of that classical French cooking that I seen from Julia
5:59
What was it? I deglazed my pan. It was a little bit of wine. Let her get all that goodness right up there, come off the bottom
6:05
pour that right back in here. What is deglazing? What is deglazing
6:10
Deglazing is the sediment that you have in the bottom of the pan, the residue that comes from browning meat or something that you've cooked in there
6:17
Then you want to deglaze it. You turn all that loose to where it brings up all that flavor and you get to keep it
6:23
So remember that bacon that we had there that we had to use? Let's put it in there
6:28
Pearl onion. Now, folks, we need to have a little talk about pearl onions
6:32
Now, if you're really in a bind and you don't know what to get your wife for Christmas, run you some thread down through here
6:37
Let these dry. No, it's not the same. Oh, it's not like that. And the reason I like to use them in this particular dish is it holds its shape even after it's cooked
6:46
So you get to cook, you get to eat this whole little onion. And folks, you need to use a pretty stout red wine
6:52
something that's pretty dry. I would even say maybe it's even bitter. Three to four cups of beef broth
6:58
I want it to go ahead and just come up to where it covers plumb up above all the meat and everything else So you see it when it gets to that point It may take all of it It may just take three
7:09
A little bit of time. About that much, which is the right amount
7:16
Two tablespoons of tomato paste. We just take some of that liquid right out of there
7:21
I want to get us all the way mixed up. That way we ain't got no clumps, humps, bumps, lumps, or contusions
7:27
So when you got it to this point, let's give it a good mix and get the thyme, the tomato paste, everybody all joined in there together
7:34
Y'all know red wine has got a lot of acid in it. And if you got you a new piece of cast iron, don't be doing this in it, okay
7:40
Because it is hard on seasoning. This old thing's about 35 years old, been seasoned and seasoned and seasoned again
7:47
Sure, it's hard on it, but it can be done. Well, you've seen us bring it back over to the fire
7:52
Give it a little stir there. We just want to bring it back to just a really good simmer all the way around and when that gets to simmering like that
7:59
Let's go ahead and put it over here on a tall trivet You see me dry out the ground because the good Lord is blessed as we got a little rain
8:06
Then we'll go pretty light coals around the outside edge on the bottom pretty heavy on top
8:11
We won't want to maintain that little simmering effect all the way through now
8:17
If he is doing this in the house, you're going to run 300 and you want to keep an eye on this. You just want to keep that constant little simmering effect going there for about an hour and a half
8:26
We want that meat to be good and tender. If you're doing this outside in a Dutch oven, remember we can maintain our heat here by the height of our trivet and the amount of colds that we have
8:36
Now we will have to rotate that lid one way, bottom the other, just to keep us a good even heat surface all the way around
8:43
Now the reason you've got it in a vessel like this, that's got a good lid that seals all over there
8:47
It's not to be taken off now if you need to check that in the oven about 35 to 45 minutes in that's fine
8:53
Take you a quick pick make sure it ain't boiling real hard You just want to keep that simmer, but that lid needs to stay on there and shut the oven door
9:17
Thank you
9:47
We checked the meat and it ain't far off
10:08
It's getting pretty tender. So I took me about two tablespoons of olive oil and two tablespoons of butter
10:13
Put in this skillet. Let it get good and melted. We have one pound of mushrooms that we have thinly sliced and we gonna cook them in there and I think as Julia would say
10:23
We gonna saute We just want to cook them eight or ten minutes until they get good and browned
10:28
But give everybody a good raking around there so they get some of that butter back on them Well I would call them somewhat brown so let get this other remaining two tablespoons of
10:40
butter, three I mean sorry, we'll let it melt and then we're going to take about
10:44
three tablespoons of flour and mix in with this and see if we can't get this to
10:49
thicken a little. Now you just want to slowly sprinkle that flour in as that
10:54
butter melts that way we get as a thickening agent. You can see we got this
10:58
It's all browned up well. Everything is good. Try to get that scraping off the bottom because we need it all to be over here in our little pot of stew
11:08
And in it goes. We need a little garlic salt in there, folks, to finish this off
11:16
Go back to the fire here and let that simmer for about 15 minutes to see if this thickens up some
11:24
Folks, there is just so much great flavor that is blended in this pot
11:28
when you put the mushrooms back in there with the flour it just thickens this up to where it's just
11:34
the right consistency now my sweet friend julia she would serve this by itself dip it off there
11:40
not so much of the broth put it on a plate and then she would serve out of it maybe with a side
11:45
of broccoli or something like that me i'm going the cowboy version all out full force you know
11:51
what that is in there shan looks like ice cream no mashed taters that's how i like to serve this
11:57
dish and I'm going to reach down in there and get me a big old honking dipper full and I'm going to
12:02
ladle it right there on top of them mashed potatoes little mushrooms falling right off there I got to
12:08
have one more carrot to even the battle out as my good friend Justin Wilson would say and I wonder
12:14
did he know Julia Child because I'm telling you I guarantee you this is going to be good
12:18
we're going to pair this with some wine what kind whatever they had on sale today folks I promise
12:24
you that and get you some of them mashed taters to go with it
12:42
The flavors are outstanding. The wine, I think it just sort of brings it all together, but when you can mix that with
12:48
the mushrooms, mmm, it's just a great, great broth that's with a great cut of meat
12:53
Remember, don't buy stew meat. Me and Julia both told you, get you a chuck roast
12:57
You can cut it yourself. You're saving money. Serve this however you want, whether it's with a piece of garlic bread dipped off down there in that
13:06
Folks, pardon me, but this video is going to take about 20 more minutes for y'all to watch because I'm going to eat the whole bowl full
13:12
Well, we hope you enjoyed this because we sure did, and I think Julia would have too if she would have been here
13:17
As always, I salute all our servicemen and women and our veterans
13:21
and all the spouses who are left at home as those folks are serving, wherever they may be
13:26
We tip our hat to you also. Now, folks, I ask you, please check out the website
13:32
There is a lot of new stuff that is there. Christmas is here. It's time to shop
13:36
Remember, new cookbook's coming out March 17th, but if you want to make sure you get a copy of one of the first ones
13:42
pre-order. There will be a little link down there below where you can see all this. And as my good friend Julia would say
13:48
See you next time. Bon appétit. Hope you have a blessed holiday season and I'll see you down the Beef Bourgogne Trail
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