If you haven’t seen the movie, it is about a woman named Julie that decided to make every recipe in Julia Childs’ cookbook and blog about each one. Stir and continue cooking for an additional 4 minutes and remove from the oven. Cook for 2 1/2 hours. Change ), You are commenting using your Google account. In fact, I got so distracted by its tastiness, that I didn’t take any pictures of the final product. Just before serving, remove from heat and swirl in butter. Post was not sent - check your email addresses! of flour and stir well. I have got to hand it to the butcher in my grocery store. Pat the meat dry with papertowels so that the meat will brown. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. So you will have to trust me that it was both tasty and beautiful. Amazingly, I had no beef. Lamb Bourguignon ( rating - rate this recipe) Prep: 35 mins . Change ), You are commenting using your Facebook account. 2 tbsp flour ( Log Out / 1 c pearl onions As I stated I use lamb instead of beef, and I have changed the ingredients and directions slightly. ( Log Out / Cook the carrot, onion, and potato in the lamb and bacon juices for a few minutes until they start to brown. Oct 27th. 15 mars 2019 - Boeuf bourguignon, la recette parfaite, savoureuse avec une viande fondante. 2 c red wine Remove casserole from heat; set shanks on a side dish. Add wine and enough stock to cover the meat. So with Julia’s permission, I made lamb bourguignon, though she calls it civet de mouton. Brown lamb should in bacon fat and set aside as well. 1 lb mushrooms, quartered ( Log Out / Here is the recipe for some homemade French Bread if you’d like to do some dipping https://stephaniessliceoflife.com/2020/10/23/french-bread/. Lamb Bourguignon Posted at 5:32 pm by StephMo. Heat the olive oil in the dutch oven and add the bacon. ( Log Out / He, or she, has been offering some very nice cuts of lamb shoulder lately. Set casserole over moderately high heat; when hot, swirl in just enough butter to film bottom of pan. water and add it to the stew and cook on the stove for a few minutes. ( Log Out / Simmer the liquid for a few minutes while skimming the fat from the top before adding the liquid back in with the meat. Which is mutton stew and a misnomer, I think. Using a ladle, skim any visible fat off surface of liquid. I had been flipping through Julia Child’s Mastering the Art of French Cooking and was watching Julie & Julia. Check occasionally that there is enough liquid. I hadn’t made it in quite some time and the movie encouraged me to get some lamb and get cooking! If you prefer it thicker, use more cornstarch and water.