Beef Bourguignon Julia Child (Print Version)
# Ingredients:
→ Primary Ingredients
01 -
1 tablespoon extra-virgin olive oil
02 -
6 ounces bacon, roughly chopped
03 -
3 pounds beef brisket, trimmed of fat, or 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 into 4 cloves for cooking and 2 cloves for garnish)
07 -
1 pinch coarse salt
08 -
1 pinch ground black pepper
09 -
2 tablespoons all-purpose flour
10 -
12 small pearl onions (optional)
11 -
3 cups red wine (e.g., Merlot, Pinot Noir, or Chianti; reduce to 2 cups for a milder sauce)
12 -
2 to 3 cups beef stock (adjust depending on wine quantity)
13 -
2 tablespoons tomato paste
14 -
1 crushed beef bouillon cube
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, fresh and quartered
19 -
2 tablespoons butter
# Instructions:
01 -
Preheat oven to 350°F (175°C). Heat olive oil in a large Dutch oven over medium heat. Sauté the bacon until crisp and browned, approximately 3 minutes. Transfer to a dish with a slotted spoon and set aside. Pat beef chunks dry with paper towels and sear in batches in the bacon fat until browned on all sides. Remove and set aside.
02 -
In the remaining oil and bacon fat, sauté carrot slices and diced onion for about 3 minutes. Add 4 minced garlic cloves and cook for 1 minute. Drain excess fat, leaving about 1 tablespoon in the pot, and return bacon and beef to the pot. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well, and cook for 4-5 minutes to brown.
03 -
Add pearl onions, wine, and enough beef stock to barely cover the meat. Stir in tomato paste, crushed bouillon, thyme, parsley (1 tablespoon), and bay leaves. Bring to a simmer on the stove over medium heat. Cover and transfer to the oven. Simmer for 2 to 3 hours or until the beef is tender and falls apart easily. Adjust oven heat to maintain a slow simmer if necessary.
04 -
Five minutes before the stew is done, melt butter in a skillet over medium heat. Cook the remaining 2 garlic cloves until fragrant (about 30 seconds). Add mushrooms and sauté for 5 minutes, shaking the skillet occasionally to coat them with butter. Season with salt and pepper and set aside.
05 -
Remove the Dutch oven from the oven and pour its contents into a colander placed over a large pot to collect the sauce. Discard the herbs. Return the beef mixture to the pot and place the sautéed mushrooms on top. Skim fat from the sauce and simmer it for 1-2 minutes until reduced to the desired consistency. Adjust seasoning with salt and pepper as needed. Pour the sauce back over the meat and vegetables. Garnish with remaining parsley.
06 -
Simmer the beef bourguignon gently for 2-3 minutes to heat through and serve immediately. Alternatively, refrigerate the casserole overnight and reheat over medium-low heat while basting the meat and vegetables with sauce. Serve with mashed potatoes, rice, or noodles.
# Notes:
01 -
Taste improves the following day as the flavors meld together.
02 -
Ensure the sauce is thick enough to coat the back of a spoon lightly. Adjust consistency with stock or by simmering off excess liquid.
03 -
Adding buttery garlic mushrooms at the end preserves their plumpness and enhances flavor.