Slow Cooker Beef Bourguignon Soup – Julia Child
Happy birthday Julia! You sure did leave a huge impression on this world.
The finale. Fifteen weeks of classic recipes. Easy, complex, flavorful and fun. I’ve learned so much in such a short time. I tackled creamy, easy and perfect omelettes. Who knew you could have hot, good for you breakfast in under 2 minutes. They’re my go to eggs now. Make them. Trust me. We enjoyed the most amazing chocolate mousse. Which you of course have got to try yourself! And I even conquered cooking fish, multiple times over. That’s huge for someone who prefers chicken… or bacon, over every other kind of meat.
It should have been an easy guess that the finale would be one of her most well known recipes, if not the most well known. Most of the traditional items are still here, but I switched things up a bit. Would you expect anything otherwise? I never got to adding the mushrooms and honestly, I think it’s perfectly acceptable to leave them out. People have strong opinions about mushrooms but the rest of the ingredients here are fairly well accepted.
I felt this needed to not only be a soup but be made in a slow cooker as well. Kids running around, nap times not always consistent… I just couldn’t count on doing the whole in and out of the oven bit with a hot French oven. Slow cookers just make life easier, even if you’re home while they do the slaving away.
This dish takes a bit of prep time, but it’s definitely worth it. Though a bit of warning… enlist someone to do the cleanup. You may faint from the amount of grease splatter. I had puddles of grease on my stovetop. Not splatters here and there… puddles! Fried bacon and beef cubes seared in the remaining bacon grease. Ohh yeah. The combination of searing and simmering the meat for hours makes for flavorful and melt in your mouth tender beef.
Let this simmer away while you’re at work, or kicking back watching your favorite trashy tav. This hearty and classic dish is a perfect way to kick off fall… even if it’s still 5 1/2 weeks away. ;)
What was your favorite recipe of the JC100 series?
Yield: Serves: 6-8
Slow Cooker Beef Bourguignon Soup
4 slices bacon
1 1/2lb stew beef
1C yellow onion
3C baby red potatoes
2 cloves garlic
1 1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp thyme
1/2 tsp basil
1/8 tsp red pepper flakes
2C red wine
3-4C beef stock
3/4C pasta (I used ditalini pasta)
Prepare vegetables: chop onion, celery and carrots. Mince garlic. Quarter potatoes. Add to slow cooker.
Cut stew meat into bite size pieces.
Fry bacon in a large skillet over medium heat until crisp. Set aside.
In remaining bacon grease, sear stew meat in small batches. Flip pieces to sear both sides. Remove to a platter or immediately toss in slow cooker. Continue until all of your meat has been seared.
Add bacon and seared meat to slow cooker. Sprinkle with seasonings. Pour in wine and beef stock. Stir gently. Cover and cook on high for 5 hours.
In the last 30 minutes, add pasta.
Serve warm. Store in the refrigerator for up to several days or in the freezer for several months. Remember to label your containers well.
Inspired by: Mastering the Art of French Cooking by Julia Child
Celebrating 100 with Julia Child:
Week 1: Rolled omelette
Week 2: Chocolate mousse
Week 3: Coq au Vin
Week 4: Salade Niçoise
Week 5: Vichyssoise
Week 6: Reine de Saba
Week 7: Fillet Meunière
Week 8: Roast Chicken
Week 9: Charlotte Chantilly
Week 10: Bouillabaisse
Week 11: Ratatouille
Week 12: Celery Root Rémoulade
Week 13: Cheese Soufflé
Week 14: Scallops with spinach and bacon