Originally Posted by kookiblob
I was making boeuf bourguignon,and the recipe told me to put flour on the beef in the casserole dish, toss, and put in the oven for 4 minutes+ 4 minutes at 450 degrees. When I removed it from the oven, there was no crust at all, and the flour instead mixed with the juices on top of the beef to create a nasty starchy mixture on the beef.. this isnt the first time that I've failed using flour on meats! WHAT IS GOING ON?!
Julia's recipe, which I've made many times has you pat off the beef chunks and then brown in very hot bacon fat before dusting the beef with flour and putting in the oven.
Julia Child's Beef Bourguignon Recipe - Tablespoon
I confess to skipping the oven flour browning step almost every time I make it. I usually make a roux with flour and bacon fat.
Congratulations on making a great dish at 15!! Many more years of happy cooking await you.