‘A La Jean’
– ingredients more towards the more complex, Carl Butler and Julia Child
– full packages (whole package of bacon, whole bag of carrots, whole package of mushrooms, of tomato paste, a wine bottle,…), hate waste and “left-overs” sitting in refrigerator
– process/directions also towards Carl and Julia, due to ingredients, but incorporating ideas from NY Times (e.g. use fat from bacon for browning onions and meat, with a little help of oil as needed)
(Jean = ‘Johan in French’ and mind is in France when doing this, and with all personality disorders, including sporadically identifying himself as Swedish, Finnish, French, Spanish, ok more Mexican/Latin-America, …), here it IS definitely ‘Jean’, Oh La La). Initially recorded on the A J&P Favvo form on 2015-07-15.
(Sorry, table-formatting in WP and current theme is terrible on mobile devices and thus recommend viewing this on tablet or larger screen.)
Carl Butler | NY Times | ‘A La Jean’, J&P | History | Julia Child | Anthony Bourdain |
1 kilo kalopskött | 1 ½ pounds stewing beef, cut into 1 1/2 -inch pieces, patted dry | ☐ Around 2 lbs lean stew meat | Once started including meat it was likely left-overs | Meat, Yes | Meat, Yes |
1 1/2 hg bacon | 3 ½ ounces thick-cut bacon, diced | ☐ 6-12 oz turkey bacon OR thicker real sliced bacon | Yes, garnish ingredients | Bacon, Yes | (No bacon) |
1 morot |
(no carrot) | ☐ A bag of carrots (I take ‘a bit more’) | Yes, key ingredients | Carrots, Yes | Carrots, Yes |
1 gul lök |
3 ounces onions or shallots, chopped | ☐ 1 onion | Yes, key ingredients | Onions, Yes | Onions, Yes |
1/2 flaska rött vin (No stock in Butler’s) |
· 1 ¼ cups any type of stock, hot · 1 ¼ cups red wine |
☐ 2 cup+ H2O ☐ 1 meat bouillon cube ☐ ½-1 bottle of wine! All to make sure to cover ingredients |
Yes, key ingredients – beef stock, AND – red wine, often burgundy |
Yes, – beef stock – Wine (3 cups=1 bottle) |
☐ 1 cup red burgundy wine (such as pinot noir), ☐ Water ☐ (opt) Demi-glace |
1 msk tomatpuré | (no tomato paste) | ☐ 1 tbsp tomato paste, often take whole (small) can | Not sure about tomato paste… | Tomato paste, Yes | (No tomato paste) |
2 hg champinjoner | 3½ ounces mushrooms, diced | ☐ 1 pgk/16 oz whole mushrooms | Yes, garnish ingredients | Mushrooms, Yes | (No mushrooms) |
12 smålökar | (‘3 ounces onions or shallots, chopped’ above) | ☐ Some 12 shallots, whole | Yes, garnish ingredients | White pearl onions | (No shallots, more onions) |
1 msk vetemjöl | Scant 1/4 cup flour | ☐ 1 tbsp flour | Possibly | Flour, Yes | all-purpose flour |
salt & peppar | Black pepper, Salt | ☐ Yep, black pepper, Salt | Absolutely, at least over time | Salt n Pepper, Yes | Kosher salt, Pepper |
3 vitlöksklyftor | (no garlic) | ☐ 3 garlic cloves | Yes, garnish ingredients | Garlic cloves, Yes | Garlic clove, Yes |
1/2 tsk timjan 1 lagerblad |
1 bouquet garni (1 bay leaf, 3 sprigs fresh thyme and 3 sprigs parsley, tied together) | ☐ Thyme (I often use fresh Rosemary as we have lots of…), ☐ parsley, ☐ bay leaf |
Yes, key ingredients | Thyme, Bay Leaf (& Parsley but for the onions) | 1 bouquet garni Chopped fresh flat-leaf parsley, for garnish |
Smör | (Actually, no butter is used) | 0 (zero) or 1 tbsp for meat if use turkey bacon, otherwise use fat from bacon for meat | Yes | (No, oil’s ’nuff) | |
Olja |
1 tablespoon oil | Yeah, some for mushrooms and shallots | Yes | Oil, Yes |
- General: google.com/search?q=boeuf+bourguignon
- History:
- Actually, likely the strew didn’t start with any meat in it at all, and when started with left-over meat, with braised beef may be called pièce de bœuf à la bourguignonne. [W]
- Other recipes called “à la Bourguignonne” with similar garnishes are found in the mid-19th century for leg of lamb[9] and for rabbit
- [W] en.wikipedia.org/wiki/Beef_bourguignon
- Carl Butler’s
- ohmansmatovin.com/2010/02/27/carl-butler-boeuf-bourguignon-recept/ (Öhmans Mat & Vin, 2010-02-27)
- Julia Child’s:
- Anthony Bourdain’s Boeuf Bourguignon
- washingtonpost.com/recipes/anthony-bourdains-boeuf-bourguignon/7859/ (Washington Post, 2004-12-22)
Carl Butler (1929-2010)
På svenska, metriska mått (‘In Swedish, metric measurements’)
The recipe it all started with for J&P, from one of our favorite Swedish chefs – Carl Butler (1929-2010).
- 5-6 personer)
- 1 kilo kalopskött
- 1 1/2 hg bacon
- 1 morot
- 1 gul lök
- 1/2 flaska rött vin
- 1 msk tomatpuré
- 2 hg champinjoner
- 12 smålökar
- 1 msk vetemjöl
- salt & peppar
- 3 vitlöksklyftor
- 1/2 tsk timjan
- 1 lagerblad
- smör
- olja
Julia Child (1912-2004)
For Americans, among the more well-known promotors of the French cuisine in the US is/was Julia Child, an American cooking teacher, author, and television personality (1912-2004).
Julia Child’s (from tablespoon.com)
- 6 slices bacon, cut into lardons
- 3 1/2 tablespoons extra-virgin olive oil
- 3 pounds stewing beef, cut into 2-inch chunks
- 1 large carrot, sliced
- 1 large white onion, sliced
- 1 pinch coarse salt and freshly ground pepper
- 2 tablespoons Gold Medal™ all-purpose flour
- 3 cups red wine, like a chianti
- 2 1/2 to 3 1/2 cups beef stock
- 1 tablespoon tomato paste
- 2 cloves smashed garlic
- 1/2 teaspoon thyme
- 1 crumbled bay leaf
- 18 to 24 small pearl onions
- 3 1/2 tablespoons butter
- 1 herb bouquet (4 sprigs parsley, 2 sprigs thyme, 1 bay leaf)
- 1 pound fresh white mushrooms, quartered
Anthony Bourdain (1956-2018)
We are for artistic freedom and freedom of speech so… Guess he could call it a bourguignon but for us more bourguignon-puritans simply have to point out:
- No bacon!
- No shallots!
- No mushrooms!
(Have made it – of course – and it’s Ok as long as more viewed as meat stew but you will be disappointed when missing the bacon, shallots, and mushrooms, this variant is NOT A J&P Favvo and in our view hard to call it a Boeuf Bourguignon.)
Anthony Bourdain‘s Boeuf Bourguignon
- 2 pounds boneless beef shoulder or neck (chuck), cut into 1 1/2-inch pieces
- Kosher salt
- Freshly ground black pepper
- 1/4 cup olive oil, divided
- 4 medium onions, halved and thinly sliced
- 2 tablespoons all-purpose flour
- 1 cup red burgundy wine (such as pinot noir)
- 6 medium carrots, peeled and cut into 1-inch pieces
- 1 clove garlic
- 1 bouquet garni (a tied bundle of herbs, typically thyme, bay and parsley)
- Water
- Demi-glace (optional; see headnote)
- Chopped fresh flat-leaf parsley, for garnish