Chef Biggle, the British sous chef was a Father's Day gift four or five years ago for the real British chef. His apron says "Chef Biggle Extraordinaire" and he enjoys drinking a glass of wine or two while assisting the chef. The recipe book is close at hand, in case Chef Biggle needs to consult the "receipt," as the Brits say.
For Sunday Scribblings, the theme is "in the kitchen." A Saturday sampling from la cuisine:
Here's my husband the chef's summation of the recipe for Boeuf Bourguignon - as found in Mastering the Art of French Cooking Vol. I by Simone Beck, Louisette Bertholle and Julia Child:
In an iron casserole dish, brown some lardons (chunky bacon bits). Remove them to a plate. Cut the beef into two-inch chunks, then brown it. Remove from dish. Saute some carrots and onions. Return the beef and lardons, along with the carrots and onions, to the casserole. Then chuck in some red wine and beef stock, plus thyme, tomato paste and mashed garlic. Simmer in the oven at low heat for three hours. Meanwhile, saute some fresh mushrooms.Pour the casserole contents through a sieve into a sauce pan. Return the beef, etc. back into the casserole dish. Then simmer the liquid in a sauce pan to remove any fat rising to the surface. Put the whole lot, along with the mushrooms in the casserole and simmer for a couple of minutes. Serve with boiled new potatoes or ribbon pasta.
Alas, I kept getting an error message when trying to load the photo of Saturday's boeuf bourguignon. The real chef relaxes after an informal dinner with a glass of red wine.
I would love to try this recipe, but it's sounds a bit confusing. Do you have a clearer version? Thanks.
Posted by: Tony | 21 July 2007 at 06:59
Wow- where have been? I missed so many of your great posts, Tara! I'll start with this one, though- a great recipe, but I have to say, your hubby has nice hands...
xo
Posted by: Regina Clare Jane | 27 March 2007 at 14:46
The boeuf bourgignon sounds so yummy. Of course, it is dinnertime here.
Posted by: Jone | 27 March 2007 at 03:32
Hi Tara.......
It's been so long since I left a comment......!! Not that I didn't have lots to say.....but I seem to run out of time.
I LOVE beef bourgingnon........yummmmmmyyyyyy. I just may have to make it soon......and serve it with hearty red wine.......oh, and with candles and good music.....and send the kids to the neighbours!!
Posted by: awareness | 27 March 2007 at 02:20
Damn, that wine looks good! I can imagine it's taste following a good boeuf bourgignon. L'eau à la bouche...
Posted by: Rethabile | 26 March 2007 at 11:36
It's been a long time since I ate boeuf bourguignonne, but the description is exactly how it should be made. Food tastes so much better when you chuck in a bit of this and throw in a bit of that.
Hats off to the Chef!
Posted by: Colette | 26 March 2007 at 06:25
Chef Biggle is adorable.
My friend Heart and I had a bon voyage dinner which included said beef dish this past fall when he left the country.
It was divine -served with the yummiest whipped potato.
Thanks for visiting and sharing.
Look forward to seeing you next Sunday
Posted by: Frances | 26 March 2007 at 04:54
The receipt sounds delicious - my compliments to the Chef (and Chef Biggle as well - would he be the sous chef?)
I just remembered my grandmother and great-aunts would call recipes "receipts" - though not British, but Southern - it's interesting how some things "held over."
Fun post, Tara! Bon appetit! xoxo
Posted by: tinker | 26 March 2007 at 04:22
I'm now convinced that everyone should have a "Chef Biggle" around the kitchen...as long as he doesn't hog all the wine. ;) And very yummy recipe!
This phrase is the sign of an intuitive cook: "Then chuck in some red wine and beef stock..." Chuck? Some? I'm forever struggling over precise measurements (and that's probably my problem.
Posted by: KG | 26 March 2007 at 02:33
I love all your posts. Beautiful. :)
Posted by: Brian | 26 March 2007 at 01:26
Since G is the cook in our nest I will share this recipe with him for sure. He says the hard part of always wondering what to make. Although we don't eat a lot of meat sometimes a good hearty dish is called for. Thank you for sharing it. Chef Biggie looks as though he's consumed a wee bit too much of the grape. lol!
XOXO
Posted by: Lisa Oceandreamer | 25 March 2007 at 20:54
Chef Biggle looks a little bit tipsy to me! Sadly anything which requires three hours in the oven is more time preparation, not to mention forethought, than my cooking is up to. Lucky you to have not one, but two, talented chefs, even if one of them's been on the wine (or perhaps both!).
Posted by: Kamsin | 25 March 2007 at 20:13
Mmmm sounds yummy!
But I was so hoping to see pictures of yoru kitchen! :( Just for fun, please please please?
:)
Posted by: Amber | 25 March 2007 at 18:49
Yummmmmm! I will try this..it looks very good! Don't you hate computer sometimes!!!!It is very frustrating....
Posted by: mymelange | 25 March 2007 at 18:28
Yummy yummy...sounds really good, I love that your husband prepared this feast for the two of you.
XO
Kristen
Posted by: kristen robinson | 25 March 2007 at 16:58
Sounds delish... too bad I am a vegetarian! (ok..I do eat fish now and again!)I wonder how tofu bourguignon would translate...aiii...neve mind! hee hee!
Posted by: pam aries | 25 March 2007 at 14:44
Ahh, this makes me miss you and David!!! I want to be there, in your apartment, wining, dining, laughing and chatting! September is too long to wait (she said, pouting.)
Xoxo,
L
Posted by: Laura | 25 March 2007 at 13:40
Blessings to you and I love your Teddy Bear and all that you share. My husband love his meat and potatoes as well.
Blessings!
Posted by: Jeanne | 25 March 2007 at 11:29
I do not eat beef. Hindus do not.I liked the photos and your narration.
Posted by: gautami | 25 March 2007 at 10:04
I like your kitchen post :-)
Posted by: Britt-Arnhild | 25 March 2007 at 09:15
I love Boeuf Bourguignon - I have cooked it a few times and it is always delish - I am going to have a go at this recipe - thanks for sharing xox
Posted by: miss*R | 25 March 2007 at 09:14
sounds wonderful! i would love to have french cooking every day!
Posted by: AscenderRisesAbove | 25 March 2007 at 07:21
Sounds very much like my recipe-so delicious. I've made this with dumplings too. Yummy!
Posted by: Flights of Fab Fashion Fancy | 25 March 2007 at 07:06
You better appreciate the chef, young lady. There is nothing "informal" whenever one starts to cook using the reserve from the previous step....and syphoning off the top!
The only problem I see with that meal is the wine while cooking....that's three hours of grape. Wait.....what is the problem with that?
Posted by: nutster | 25 March 2007 at 06:42
OK, that? Made me hungry. I'll have to try that!
Thanks for the recipe.
Posted by: Mardougrrl | 25 March 2007 at 05:44
My husband is definitely a meat and potatoes guy, and he would love this. I (like Tammy) have an "easy" version of this dish that I'm sure would make your chef cringe!
I think I'll try his authentic reciept- it sounds too good to pass up!
Posted by: Becca | 25 March 2007 at 04:30
I LOVE the photo. Also, though I am now a vegetarian, boeuf bourguignon was the first *real* recipe that I ever cooked all by myself, so I have the fondest memories of it. Bon appetit. And lucky you for having a spouse who cooks.
Posted by: TI | 25 March 2007 at 04:27
I think that you might enjoy my post and story about this delicious meal: http://skyelarke.blogspot.com/2007/03/boeuf-bourgignon.html
Posted by: Skyelark | 25 March 2007 at 04:04
I like the part of 'chucking in some red wine!' Sounds quite delicious & hearty! JP
Posted by: JanePoe (aka Deborah) | 25 March 2007 at 03:08
Yum yum!! Can you fly to Canada's west coast and make it for me? I have cooked so much in my life, I deserve that special treat!!! Chef Biggles rhymes with Giggles...I could assist...I think its fate! I'll have no problem partaking in the wine either....I can do either color!
Hugs Giggles!
Posted by: giggles | 25 March 2007 at 01:49
That sounds so yummy! Many compliments to the chef (bear or human) because I'm sure it was delicious.
Posted by: bonggamom | 25 March 2007 at 01:07
This is exactly the way I cook ~ some of this a litle bit of that! There is a little bistro, Chez Rene, on Rue St. Germaine that has THE most delicious boeuf bourguinon.. so good we went twice in the week that we were there! And will be our first stop when we return :0) Will give your hubby's recipe a try... with a good bottle of boujolais:) XOX Deb
Posted by: Deb Lewis | 25 March 2007 at 00:55
I have an american quickie version that would make "Chef Biggle" wince. :) Yummy!
HUGS
You already know what I posted. LOL
Posted by: Tammy | 25 March 2007 at 00:29
Tara,
That book must be a favorite as it looks much used. ;-)
The aromas emanating from the page have me itching for a glass of merlot.....talk to you later!
rel
Posted by: rel | 25 March 2007 at 00:23
Sounds scrumptous! My mouth's watering....
Posted by: Hundred and one | 25 March 2007 at 00:14
yum
and plenty of wine too...
:)
oh, and thanks for your visits, sorry i'm soo lazy and don't reciprocate enough
Posted by: Inconsequential | 24 March 2007 at 23:56
I am so glad that you stopped by and I appreciated your kind comments!
I enjoy each and every visit here, and can't wait to try your husband's recipe...one of my favorite dishes, and his version sounds delicious! Thanks so much for sharing it.
Fondly,
Andrea
Posted by: Andrea (Southern Heart) | 24 March 2007 at 23:52
I don't eat much beef these days, but I think I could make an exception for your husband's excellent recipe! Your kitchen sounds fragrant and divine.
Posted by: patry | 24 March 2007 at 23:31