We had our wedding reception at a great little spot called Chateau Lamothe, we loved the location and have back many times to visit. We love the owner Doris.
As soon as my mom sent me this recipe I knew I had to make it, and figure who else then my mother in-law and sister in-law to invite down. We all went and saw Julie & Julia and have wanted to try it since. I would like to try Julias recipe sometime too so I can compare.
Beef Bourguignon (Adapted From: Doris LaMott)
- 2 fl oz Bacon Grease (from 4oz Bacon for the garnish)
- 4 lbs beef, eye of round or chuck
- 2 T Minced Garlic
- 1 t Salt
- 1/2 t coarse black pepper
- 2 C Red wine
- 3 C Chicken stock
- 3 C. Beef stock
- 1 lb Carrot chunks
- 20 white pearl onions
- 1 lb Small whole fresh mushrooms
- 4 lb Potato Spears (cooked & seasoned)
- 4 oz Bacon Pieces
- 2 loafs French Baguette (to serve with)
Trim beef & cut into large pieces 1.5″ cubes. Dry meat thoroughly, so it will brown. Cook the bacon you will use for garnish and use this oil to brown the meat and remove from pan.
Heat oven to 300, stir in wine, stock and seasonings to meat. Let simmer for 3-4 hours.
Add in onions, mushrooms, and carrots and leave on stove with cover on to stay warm.
Turn oven on to 300 and simmer for about 2 hours until veggies are tender. Pour over potatoes top with bacon and serve with a piece of french bread.
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That looks delicious!