Celebrate Julia Child’s 101st birthday in style on August 15, 2013, with the kosher version of her famous Beef Bourguignon.
- 1 tablespoon good olive oil
- 1lb KOL Foods Beef or Lamb Bacon, diced
- 2 lbs KOL Foods Kaluchel Roast or stew beef cut into 1-inch cubes
- Freshly ground black pepper
- 1 pound carrots, sliced into 1-inch chunks
- 1 large yellow onion
- 3 cloves garlic, minced
- 1 bottle good dry red wine
- 2 cups KOL Foods beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1/2 pound frozen leeks
Heat your oil in the bottom of your dutch oven, dice the lamb bacon and once the oil is hot, fry it until cooked. Using a slotted spoon or a fish spatula remove the lamb bacon, leaving the fat and juices in the dutch oven. set the lamb bacon aside on a cookie sheet and keep the dutch oven on the heat.
Dry each cube of stew meat with a (paper) towel. If you do not do this, you will not get a nice sear on the beef. Sprinkle a little fresh-cracked black pepper on the beef and put into the hot dutch oven. Do not crowd the beef. I had to cook my stew beef on high for about three minutes, and I did so in three batches to make sure there was room for it to sear properly.
set the beef to the side with your lamb bacon, using the same slotted spoon so not to lose any of the fat or juices.
Put your carrots, onions and leeks in the dutch oven and allow them to cook down. They will cook down, give them about ten minutes on a medium heat. Add the garlic, cook for another minute then add the lamb bacon and beef.
Mix, add three cups of red wine, then add beef stock so the meat is just about covered. Bring to a simmer, then put in your oven, pre-heated to 250 degrees F, for at least two hours or until the beef is tender and soft. The beef will get tougher before it gets soft, so don’t worry too much.
This dish is best made a day ahead. Re-heat at 250 degrees F for about 90 minutes so the meat can continue to soften.