Beef Bourguignon Julia Child (Printer-Friendly)
Tender beef and vegetables simmered in red wine with bacon, mushrooms, and herbs for a flavorful French meal.
# What You'll Need:
→ Main Ingredients
01 -
1 kg beef brisket, cut into large cubes
02 -
150 g streaky bacon, cut into lardons
03 -
1 large carrot, sliced into 1 cm rounds
04 -
1 large yellow onion, diced
05 -
3 cloves garlic, finely minced
06 -
1 tbsp tomato paste
07 -
2 tbsp plain flour
→ Liquids
08 -
750 ml dry red wine, preferably Burgundy or Pinot Noir
09 -
500 ml beef stock
→ Vegetables & Aromatics
10 -
350 g pearl onions, peeled
11 -
300 g button mushrooms, quartered
12 -
2 bay leaves
13 -
4 sprigs fresh thyme
14 -
1 tbsp fresh parsley, finely chopped (for garnish)
→ Fats & Seasonings
15 -
2 tbsp unsalted butter, divided
16 -
2 tbsp olive oil
17 -
Salt, to taste
18 -
Freshly ground black pepper, to taste
# Steps to Follow:
01 -
In a large heavy-based casserole, heat 1 tablespoon olive oil over medium heat and cook the bacon lardons until crisp and browned. Remove with a slotted spoon and set aside.
02 -
Dry the beef cubes with paper towels, season with salt and pepper, then sear in batches in the bacon fat until deeply browned on all sides. Remove beef and set aside with the bacon.
03 -
In the same pot, add remaining olive oil if needed, then sauté diced onion and sliced carrot until the onion is translucent and the carrot has softened lightly, about 4-5 minutes.
04 -
Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant.
05 -
Sprinkle over plain flour, stirring constantly for 1-2 minutes to form a roux.
06 -
Pour the red wine into the pot, scraping up any browned bits from the base. Return the beef and bacon to the pot. Add beef stock, bay leaves, and thyme. Bring to a simmer, cover and cook over low heat for 2.5 to 3 hours, or until beef is tender.
07 -
After 1 hour of simmering, add the pearl onions to the pot, stirring gently into the stew.
08 -
Twenty minutes before the stew is done, melt 1 tablespoon butter in a pan over medium-high heat and sauté the quartered mushrooms until golden and just tender, seasoning with salt and pepper.
09 -
Fold the sautéed mushrooms into the stew during the last 10 minutes of cooking to warm through and absorb flavor.
10 -
Remove bay leaves and thyme sprigs. Adjust seasoning as desired. Garnish with freshly chopped parsley and serve hot, accompanied by mashed potatoes, rice, or crusty bread.
# Extra Suggestions:
01 -
Resting the dish for 15 minutes after cooking allows flavors to meld and yields a deeper, richer sauce.
02 -
If the sauce is too thick, add a few tablespoons of stock until desired consistency is achieved; if too thin, simmer uncovered to reduce.
03 -
For optimal texture, add sautéed mushrooms near the end rather than at the start of cooking.