Beef Bourguignon Julia Child (Print Version)
# Ingredients:
01 -
1 tablespoon extra-virgin olive oil
02 -
6 ounces bacon, roughly chopped
03 -
3 pounds beef brisket, chuck steak, or stewing beef, cut into 2-inch chunks
04 -
1 large carrot, sliced 1/2-inch thick
05 -
1 large white onion, diced
06 -
6 cloves garlic, minced (divided)
07 -
Coarse salt, to taste
08 -
Ground pepper, to taste
09 -
2 tablespoons flour
10 -
12 small pearl onions (optional)
11 -
3 cups red wine (Merlot, Pinot Noir, or Chianti, or 2 cups for milder sauce)
12 -
2-3 cups beef stock (adjust based on wine quantity)
13 -
2 tablespoons tomato paste
14 -
1 beef bouillon cube, crushed
15 -
1 teaspoon fresh thyme, finely chopped
16 -
2 tablespoons fresh parsley, finely chopped (divided)
17 -
2 bay leaves
18 -
1 pound white or brown mushrooms, quartered
19 -
2 tablespoons butter
# Instructions:
01 -
Preheat oven to 350°F (175°C).
02 -
Heat olive oil in a large dutch oven or heavy pot over medium heat. Sauté bacon for 3 minutes until crisp and browned. Transfer to a dish using a slotted spoon.
03 -
Pat dry beef with a paper towel and sear in batches in the bacon fat until browned on all sides. Remove to the dish with bacon.
04 -
In remaining fat, sauté carrots and diced onions for 3 minutes until softened. Add 4 minced garlic cloves and cook for 1 minute. Drain excess fat, then return bacon and beef to the pot. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper.
05 -
Sprinkle flour over ingredients. Toss well and cook for 4-5 minutes until browned.
06 -
Add pearl onions, wine, and enough stock to barely cover meat. Add tomato paste, bouillon, and herbs. Bring to a simmer on the stovetop.
07 -
Cover pot and transfer to the lower part of the oven. Simmer for 2-3 hours, adjusting heat to ensure a slow simmer.
08 -
In the last 5 minutes of oven cooking, heat butter in a skillet over medium heat. Add 2 more minced garlic cloves and cook until fragrant (30 seconds). Add mushrooms and cook for 5 minutes while shaking pan occasionally. Season with salt and pepper if desired.
09 -
Remove casserole from oven and strain contents into a colander placed over a large pot, reserving sauce. Discard herbs.
10 -
Return strained meat and vegetables to the dutch oven. Add cooked mushrooms to the mixture.
11 -
Simmer reserved sauce for 1-2 minutes. Skim off fat and adjust consistency by adding stock if too thick, or boiling to reduce if too thin. Season with additional salt and pepper as needed.
12 -
Pour sauce over meat and vegetables. Simmer for 2-3 minutes to heat through. Garnish with fresh parsley and serve over mashed potatoes, rice, or noodles.
# Notes:
01 -
Using high-quality wine enhances the overall flavor of the dish.
02 -
Allow stew to rest for 15 minutes after cooking to let flavors meld together.
03 -
Mushrooms retain better texture when cooked fresh and added at the end.