Friday, October 29, 2010

Boeuf Bourguignon in a Pumpkin , Would Julia Approve?



For several years now, we have made Pumpkin Stew, as a rite of Fall.. Pumpkin Stew, for those of you who don't know, is Beef Stew cooked on the stove or oven, and then placed in a cleaned out pumpkin, which has been rubbed with cooking oil. You bake the pumpkin and the stew, just until the pumpkin is soft inside, so when you scoop out the stew, you get a spoonful of baked pumpkin,  The stew just stays warm in the pumpkin. Yum! This year however, my Husband wanted to make Julia Child's/Boeuf Bourguignon recipe and put in the pumpkin. Would Julia be turning over in her grave? Julia Child's Boeuf Bourguignon recipe in a baked pumpkin, Mon Dieu!  What would happen to the flavor of the carefully browned mushrooms, the braised mushrooms and beef, and the simmered bacon? After all, making Julia's recipe is a lengthy process, sometimes a two day affair. I'm here to tell you that I think that the baked pumpkin enhanced the flavor of the deep brown sauce, laced with wine, if possible. My husband used Boston roast and trimmed and cubed his own meat. He also used more carrots, because we like lots of carrots. To cook the stew, we used this vessel, my Le Creuset, "French oven", that my sons gave to me.  I love the red ombre color.

After all of the ingredients have been cooked per recipe, the stew bakes in the oven 2-3 hours.then the stew is transferred from the French oven to the oiled pumpkin, and placed in the oven to bake until the pumpkin is soft inside, about 2 hours (do not over bake). Here is the wonderful Boeuf Bourguignon after many hours of cooking.  It is definitely a labor of love. Bon Appetit!

Now if you don't have the time to make Julia's recipe, or you don't want to,  here is the original recipe that we started making several years ago, Pumkin Stew from Taste of Home.  This recipe adds potatoes and diced tomatoes, a basic stew recipe, but very good none the less, and less time consuming.  You're the cook
so you can decide which version of stew you like, and you won't be disappointed with either one.

10 comments:

  1. it sounds interesting and look delicious;)

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  2. What a great idea. I've never baked a pumpkin with stew in it. This dish just screams Fall. I love Julia's boeuf bourguignon!

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  3. _Yesmin- This dish is delicious, especially the cooked pumpkin!

    Karen- This recipe is very fall-y, and makes a beautiful presentation.

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  4. -Suchitra- Thank you for your comments.

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  5. What a great dish! it looks scrumptious!

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  6. What a lovely meal. It sounds like it would be such a comfort to come home to! Thank you for sharing, and I'm sorry if I've been a bit sparse here lately...we are going through such a trial. Thank you for all your kind words on my own blog. They mean a lot!

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  7. -Dimah this meal is very delicious!

    -Monet This is a good meal to make for company, because it's fun to share it, and the recipe makes a lot. I would like to make this for you:)
    Baby Ryan and your family are in my prayers.

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  8. That is an amazing creation. I love the idea of creating the stew (or bouguignon) and then baking it in the pumpkin so the flavor gently infuses into the whole dish. You're so creative with your cooking.

    Your sons are awesome gift givers too. Please tell them that my birthday is in April. :)

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  9. I can't take the credit for this. It was my husband's idea for the Bouef Bouguignon. I was the sous chef on the meal. He got Julia Child's Mastering the Art of French Cooking for his birthday and wanted to make her recipe. I couldn't stand in the kitchen for almost 5 hours!

    You are too funny, but sons are very good to us.

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