Prep time: 45 mins | Total time: 6 hrs | Servings: 4
Takes time to cook but all worth it! You know what they say, you cannot rush great things and that applies to this Beef Bourguignon. Savoury, seared beef, and fork-tender vegetables simmered in a rich full-flavoured sauce. Out of this world delicious, that will wow everyone!
Ingredients
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6 slices bacon, cut into lardons
3 1/2 tbsp extra-virgin olive oil
3 lbs stewing beef, cut into 2” chunks
1 large carrot, sliced
1 large white onion, sliced
1 pinch coarse salt and freshly ground pepper
2 tbsp Gold Medal™ all-purpose flour
3 c. red wine, like a chianti
2 1/2 to 3 1/2 c. beef stock
1 tbsp tomato paste
2 cloves smashed garlic
1/2 tsp thyme
1 crumbled bay leaf
18 to 24 small pearl onions
3 1/2 tbsp butter
1 herb bouquet (4 sprigs parsley, 2 sprigs thyme, 1 bay leaf)
1 lb fresh white mushrooms, quartered
How to make Julia Child’s Beef Bourguignon
Step 1: In 4 cups of water, simmer the bacon lardons for about 10 minutes. Lardon is a French culinary term meaning thin strips of bacon that are cut to about 1/4-inch thickness. When done, drain and pat the bacon lardons dry.
Step 2: Prepare the oven. Preheat it to 450 degrees F.
Step 3: Saute the bacon in a large Dutch oven with a tbsp oil for about 3 minutes or until the bacon begins to brown lightly. Using a slotted spoon, remove the bacon from the Dutch oven and set it aside.
Step 4: For better browning, make sure to pat dry the beef using a couple of paper towels. Sear the beef on both sides in the same Dutch oven. If needed, cook the beef in batches. Set aside the bacon when done.
Step 5: Add the sliced carrots and onions to the same pot. Saute for about 3 minutes until brown. Note to drain the excess fat.
Step 6: To the pot, add the bacon back along with the beef and season with half tsp coarse salt and 1/4 tsp ground pepper. Toss, then sprinkle with flour. Toss again before placing it in the middle of the preheated oven to bake for about 4 minutes.
Step 7: Take the pot out of the oven. Toss the beef, then bake for another 4 minutes.
Step 8: Remove the pot again from the oven, Adjust the heat to 325 degrees F.
Step 9: Pour in the wine and stock into the pot, barely covering the meat and veggies. Then, add in the tomato paste, garlic, and thyme. Let the mixture simmer lightly on the stove.
Step 10: Cover the pot, transfer to the lower part of the oven, and simmer for about 3 to 4 hours or until the meat is fork-tender.
Step 11: In a saute pan, heat 1 1/2 tbsp butter and 2 tbsp oil over medium heat. Do this in the last hour of cooking the meat. Add the pearl onions to the pan, tossing around for about 10 minutes until brown. Now, pour in half a cup of beef stock, season with a pinch of salt, pepper, and herb bouquet, stirring. Adjust the heat to low and simmer for about 40 minutes until all the liquid has evaporated and the onions have softened.
Step 12: Set the onions aside and discard the herb bouquet. Wipe the skillet clean before adding in the rest of the butter and oil. Heat over medium heat.
Step 13: Add the mushrooms to the skillet and cook for approximately 5 minutes. Remember to shake the pan so the mushrooms will be coated in butter.
Step 14: Over a large pot, place the colander. Through the colander, drain the beef stew into the pot. Place the pot on the stove and simmer the sauce for about 5 minutes over medium heat. Make sure to skim any fat on top. Into the Dutch oven, pour the beef and veggies back. And the pearl onions and mushrooms to the pot. Over the beef mix, pour the sauce and let it simmer for 3 to 5 minutes more.
Tips:
This recipe doesn’t require you to buy the most expensive meat. Slower cook time over lower heat will break even the toughest meat.
For a rich, deep beef flavour, make sure not to skip the searing of the beef before adding it to the stew.
No one wants a tough and chewy beef, so don’t rush this already quick-cooking beef bourguignon. Giving the beef enough time to simmer is everything!
You can keep the remaining tomato paste in the freezer for up to three months. Simply scoop the tomato paste in tbsp increments on a parchment paper-lined cookie sheet and freeze. Now, after freezing, toss the frozen tomato paste on a resealable food-storage plastic freezer bag and store it in the freezer.
Enjoy this Beef bourguignon over your favourite carb-heavy starches like potatoes, rice, or noodles. If desired, garnish with parsley.
Nutrition Facts:
Serving Size: 1 Serving
Calories 970 | Calories from Fat 560 | Total Fat 62g 96%| Saturated Fat 24g 118% | Trans Fat 2g | Cholesterol 225mg 75% | Sodium 1070mg 44% | Potassium 1590mg 45% | Total Carbohydrate 19g 6% | Dietary Fiber 3g 13% | Sugars 7g | Protein 74g | Vitamin A 70% | Vitamin C 10% | Calcium 10% | Iron 30%
Ingredients
- 6 slices bacon, cut into lardons
- 3 1/2 tbsp extra-virgin olive oil
- 3 lbs stewing beef, cut into 2” chunks
- 1 large carrot, sliced
- 1 large white onion, sliced
- 1 pinch coarse salt and freshly ground pepper
- 2 tbsp Gold Medal™ all-purpose flour
- 3 c. red wine, like a chianti
- 2 1/2 to 3 1/2 c. beef stock
- 1 tbsp tomato paste
- 2 cloves smashed garlic
- 1/2 tsp thyme
- 1 crumbled bay leaf
- 18 to 24 small pearl onions
- 3 1/2 tbsp butter
- 1 herb bouquet (4 sprigs parsley, 2 sprigs thyme, 1 bay leaf)
- 1 lb fresh white mushrooms, quartered
Instructions
Step 1: In 4 cups of water, simmer the bacon lardons for about 10 minutes. Lardon is a French culinary term meaning thin strips of bacon that are cut to about 1/4-inch thickness. When done, drain and pat the bacon lardons dry.
Step 2: Prepare the oven. Preheat it to 450 degrees F.
Step 3: Saute the bacon in a large Dutch oven with a tbsp oil for about 3 minutes or until the bacon begins to brown lightly. Using a slotted spoon, remove the bacon from the Dutch oven and set it aside.
Step 4: For better browning, make sure to pat dry the beef using a couple of paper towels. Sear the beef on both sides in the same Dutch oven. If needed, cook the beef in batches. Set aside the bacon when done.
Step 5: Add the sliced carrots and onions to the same pot. Saute for about 3 minutes until brown. Note to drain the excess fat.
Step 6: To the pot, add the bacon back along with the beef and season with half tsp coarse salt and 1/4 tsp ground pepper. Toss, then sprinkle with flour. Toss again before placing it in the middle of the preheated oven to bake for about 4 minutes.
Step 7: Take the pot out of the oven. Toss the beef, then bake for another 4 minutes.
Step 8: Remove the pot again from the oven, Adjust the heat to 325 degrees F.
Step 9: Pour in the wine and stock into the pot, barely covering the meat and veggies. Then, add in the tomato paste, garlic, and thyme. Let the mixture simmer lightly on the stove.
Step 10: Cover the pot, transfer to the lower part of the oven, and simmer for about 3 to 4 hours or until the meat is fork-tender.
Step 11: In a saute pan, heat 1 1/2 tbsp butter and 2 tbsp oil over medium heat. Do this in the last hour of cooking the meat. Add the pearl onions to the pan, tossing around for about 10 minutes until brown. Now, pour in half a cup of beef stock, season with a pinch of salt, pepper, and herb bouquet, stirring. Adjust the heat to low and simmer for about 40 minutes until all the liquid has evaporated and the onions have softened.
Step 12: Set the onions aside and discard the herb bouquet. Wipe the skillet clean before adding in the rest of the butter and oil. Heat over medium heat.
Step 13: Add the mushrooms to the skillet and cook for approximately 5 minutes. Remember to shake the pan so the mushrooms will be coated in butter.
Step 14: Over a large pot, place the colander. Through the colander, drain the beef stew into the pot. Place the pot on the stove and simmer the sauce for about 5 minutes over medium heat. Make sure to skim any fat on top. Into the Dutch oven, pour the beef and veggies back. And the pearl onions and mushrooms to the pot. Over the beef mix, pour the sauce and let it simmer for 3 to 5 minutes more.
Notes
This recipe doesn’t require you to buy the most expensive meat. Slower cook time over lower heat will break even the toughest meat. For a rich, deep beef flavour, make sure not to skip the searing of the beef before adding it to the stew. No one wants a tough and chewy beef, so don’t rush this already quick-cooking beef bourguignon. Giving the beef enough time to simmer is everything! You can keep the remaining tomato paste in the freezer for up to three months. Simply scoop the tomato paste in tbsp increments on a parchment paper-lined cookie sheet and freeze. Now, after freezing, toss the frozen tomato paste on a resealable food-storage plastic freezer bag and store it in the freezer. Enjoy this Beef bourguignon over your favourite carb-heavy starches like potatoes, rice, or noodles. If desired, garnish with parsley.
