COOKINGWITHCAMPICHE
A classic
beef Burgundy
BY DAVID CAMPICHE
Standing at 6 feet 2 inches tall, Julia
Child practically walked on water, turning
the United States’ culinary world on its
head. While her friend James Beard rein-
troduced the U.S. to its own culinary tra-
ditions, Julia brought forth French cuisine,
with its heavenly smells, tastes and tex-
tures. Her masterpiece, written with Lou-
isette Bertholle and Simone Beck, was
focused on, as its title states, “Mastering
the Art of French Cooking.” In the 1950 s,
among a sea of packaged and canned
foods, both Beard and Child helped audi-
ences reassess the art of food preparation.
In her fi rst televised performance,
Child introduced a beef B urgundy, essen-
tially a slow cooked or braised beef stew,
enhanced with a bottle of red wine, often
a Burgundy. Recipes for this dish vary.
While some chefs reduce the amount of
wine and add as much homemade stock,
others pour in a full bottle of red wine and
simmer away. Either way, the fi nished
product is a home run. Here is my take on
the old classic.
Ingredients
• 3 to 4 pounds chuck pot roast, cut into
2 inch cubes
• One bottle of red wine, such as caber-
net or C ôtes du R hône
• 3 cups homemade beef stock
• Two carrots, fi nely diced
• One large onion, fi nely diced
• Three celery stalks, thinly sliced
• 3 or 4 cups of mushrooms, quartered,
chanterelles are my favorite.
• 16 small potatoes, whole, peeled, par
boiled
• 18 small onions, whole
• 8 ounces of bacon cut into 1 inch
strips, fried, drained and set aside
• 2 tablespoons of tomato paste
• Four cloves of garlic, smashed
• 3 to 4 tablespoons of fl our for a roux,
depending on the amount of liquid
• 1/2 teaspoon dried thyme
• 2 tablespoons of olive oil
• 2 tablespoons of butter
• Kosher salt and freshly ground pep-
per, to taste
• Three bay leaves, whole
Photos by David Campiche
Seasoned potatoes complement the dish
well, but can be substituted for a bed of pasta.
Preparation
Par boil the carrots and potatoes, strain
and hold, then fry the bacon. Dry on a
paper towel and set aside. Add the olive
oil to a clean casserole pan and brown the
cubed beef, then remove and reserve.
In the same cooking oil, sauté the veg-
gies and garlic. Sauté the mushrooms sep-
arately in 2 tablespoons of butter and set
aside. Sprinkle the fl our into the casserole
and stir for several minutes until the fl our
is integrated and lightly browned but not
pasty. Slowly stir in the red wine, then add
the stock. Marry in the tomato paste and
the herbs.
Lay the beef and bacon back into the
casserole. Slow cook the stew for three
hours. Just before serving, drop in baby
onions, potatoes and mushrooms, then salt
and pepper to taste. Serve over potatoes or
buttered pasta. Sneak the puppy a couple
of bites, Julia would have approved.
David Campiche is a potter, poet,
writer and lifelong resident of the Long
Beach Peninsula with a keen interest in
adventure, fi ne and culinary arts. Find
more about his work at davidcampiche.
com.
Beef Burgundy, served with corn on the cob and fresh parsley.
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