Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

TicTac

TicTac

18 hours ago, Anna N said:

To each their own, of course, but that is just a beef stew to me. 

Curious then - what differentiates what I do/include, to your vision 'beef bourg'?

 

There are lardons, onions, mushrooms - all seared, but benefiting from a braise in red wine and demiglace, as opposed to just reducing in stock.  Far superior, IMO.

 

What am I missing here?

 

Edit - seems Julia did it somewhat similarly as well, besides that she cooked her onions and mushrooms separately.  No such thing as an over-braised onion, in my book!

 

http://juliachildsrecipes.com/beef/julia-childs-beef-bourguignon/

 

So does cooking those 2 variables in a different pot and combining at the end, not make it a beef stew?!

TicTac

TicTac

18 hours ago, Anna N said:

To each their own, of course, but that is just a beef stew to me. 

Curious then - what differentiates what I do/include, to your vision 'beef bourg'?

 

There are lardons, onions, mushrooms - all seared, but benefiting from a braise in red wine and demiglace, as opposed to just reducing in stock.  Far superior, IMO.

 

What am I missing here?

 

 

×
×
  • Create New...