Mmmmmmmmmmm

Has that bay leaf been in the stew?

Cooked with another bay leaf, added the one at the top for aesthetic lol

Been thinking about that idea of using those type of onions.

Were they jarred or fresh?

Found some fresh ones in the produce aisle, wasn’t expecting find them to be honest. They are were good though, love onions!

I just love the idea of skipping another chopping step since they're already spoon sized.

I recently watched it too and now want to attempt to make some of her most famous recipes! Great job!

It's way more work to peel 30 of those than it is to run a knife through an onion. If you're buying fresh, that is.

Peeling all of them was definitely the most tedious step of the entire cook haha

Love it haha

Oh that's cool how your regular sized onions have that "easy peel" skin.

How did it come out?

Every time I try making beef bourguignon (or just beef stew), it's not as tender as I expect it to be. People say to keep cooking it if it's not tender enough, but then it just becomes drier and stringier.

I tried cooking anywhere from 2 to 5 hours at 300F, and I use the typical chuck cut.

It fell apart for me, total of 5 hours cooking, mostly at 325. I used chuck roast and cut them into about 2 inch pieces

Maybe using too lean of a cut?

What cut are you using?

If you get the chance get cheek. It was made for this dish, but can be hard to find in many places.

Maybe. But they always say that the basic chuck cut will do, and I assumed they’re all about the same leanness.

Covered or uncovered?

Mashed potato or rice?

How long does it actually take to make?

I've had luck with frozen pearl onions when making this

Looks great. It's on my short list to make soon.

Obviously, you're not a golfer

How are you peeling them? If you dunk them quickly into boiling water they’ll pop right out of their skins

Lovely looking winter food 🤤👍

I mean, I was just trying to give you context on dealing with these as a fresh product. I've used cipollini onions a few times, and I could peel and chop a couple of full sized onions in the time it would take just to boil the water to get these peeled. If you can find them in your freezer section, I would go for those instead.

My Filipino ass would've ate this with rice lol

Matty Matheson has a nice take as well: https://youtu.be/l3nE03PbSHs

That looks absolutely delicious.

Wow I'd love the recipe I love foods like this

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Looks amazing! Mind posting a recipe? This is one I'd absolutely do, put some major TLC into it.

Add: Whoops sorry just saw you said Julia Child! Thanks!

I watched that episode and ALSO made the dish because I was inspired! Yours looks dank!

BUFF BORG-IN-ON!

I can’t not say it like Julia. And good idea I’ll make some for this rainy season.

This and the chicken version, Coq au Vin, are both god-tier JC recipes.

I made on her Birthday one year, after watching the movie. The Julie character was incredibly annoying, but Meryl Streep’s and Stanley Tucci’s performances made it all worthwhile.

I've done it in the slower cooker. About 6 hours on low, including searing the beef before adding to the slow cooker. Always comes out awesome

Decor's nice.

I made a different recipe a few days ago. But it's about 30-40 minutes of prep and then 6 hours in the slow cooker. I also do a ciabatta loaf brushed with garlic butter. It's so good

Try a different cut of meat. It takes some time to converge on the right one given your local choices.

I made beef bourguignon recently as well (for Xmas) and loved it. I used the recipe of YouTuber Brian Langstrom and it came out awesome. And it only got better over the days. Still eating the leftovers.

Sarap naman!

mashed potatoes ofc. With butter and parsley.

I’m sorry to hear that, but cooking can have unexpected outcomes sometimes even if you’re a seasoned chef. That being said maybe consider the following and try it again:

I’ve found that if you don’t use enough braising liquid your meat can come out a bit tough. I usually use just enough to cover the ingredients with maybe a few spots sticking out above the liquid.

Also, if you’re putting the stew in the oven with the lid on your meat will cook faster since there is no cooling from evaporation. You could try leaving the lid 90% of the way on so some steam can escape and your sauce can reduce.

Lastly, make sure the meat is cut into about 2 inch chunks. All meat shrinks up when it cooks and larger chunks cook slower and retain their structure/texture better. They are also more resistant to overcooking so you can have some leeway if you accidentally leave it in too long. Once you can cut a beef chunk in half with a fork it’s done!

Sorry for the novel, but I sincerely hope this helps you out in the future!

I think they sell them frozen. I’m braising lamb shanks currently but almost had to pivot to beef bourgieon. My plan was to look for frozen Pearl onions

This works for me everytime:

Chop up pork belly, fry it in a dutch oven and render the fat. Start with frozen beef cubes and brown them in the pork fat. Make sure the heat is high so the beef browns quickly. Drain most or the fat, leave two tablespoons, add butter, chopped garlic, carrots, onions and get all the brown bits off the bottom of the dutch oven. Sprinkle 3 tbs flour in there and mix until everything is coated. Add 500 ml red wine, reduce for 5-10 min, add 800 ml beef stock, crisped pork belly, and beef, bay leaves, spices. bring to a SIMMER, not a boil. Simmer means it looks like a pool of primordial ooze as it’s cooking. Every once and a while a bubble will make its way to the surface. That’s it. Simmer for at least 3 hours, preferably 6. Should fall apart. If you want to add mushrooms brown them in a separate pan and add them when simmering. salt to taste. Kosher salt is best imo.

One time, at a nice restaurant, my waitress came over and first thing out of her mouth was that the "beef cheek special is sold out". I didn't even know there was a beef cheek special and it totally felt like a gut punch.

Sometimes when I make it I simmer it all day, leave it covered in the dutch oven overnight, then simmer again the next day. As you say, the flavours come out if it is allowed to sit. I think that might be due to the alcohol in the wine.

Pearl onions rock

The marbling can vary drastically so it's worth it to take your time when you're looking in the meat section. I made BB on Christmas and got really lucky that the only roast big enough had very nice marbling.

Yeah I think that was my problem. I assumed all chuck is the same and it would all get tender given enough time, regardless of marbling.

Less lean of a cut and use a bit more acid.

Egg noodles for the win!

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You are also part of the conspiracy that bay leaves really add anything to a dish?! 😱

Oh they do! A real savoury flavour.

Looks delish!

The version I usually make doesn’t have mushrooms and uses quarters of red onions instead of red onions. I made some to eat over Xmas since we were going to be so busy and it’s still one of my favorite dishes ever.

How does it taste? I tried to make it earlier this month for the first time (have never tasted one before as well). However, I couldn't get rid of the sour taste....Maybe it was the cheap wine that I was using??

They definitely add something. I couldn't tell you the flavor though.

I feel like they add a subtle umami

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🤤

Covered!

Put a bay leaf in your rice or pasta water and then make that comment

I would lick my screen but then my boyfriend who have reason to believe I'd finally lost the plot.

I use fresh ones when im trying to impress. If im just making a stew for my week I use the frozen ones. The fresh ones just have a much better texture and taste.

love it! what cut did you use?

When cooked right they're incredible but they're so often cooked poorly and are too raw in the middle. So I'm always skeptical of pearl onions even though I love onions more than the average person.